That’s if you can keep your hands off them.
It can be easy to assume that cellaring wine is just for people who really know their stuff or have cash to burn on fancy bottles they may or may not drink some day. But it’s not as elitist as it might seem. What cellaring really requires is the patience to resist cracking open any stashed-away bottles too soon (this is easier said than done). Beyond that, a few rules of thumb can help guide you to the types of wine that are worth all that time, effort and restraint.
The big thing to know is that not every wine will get better with age, so it can be pretty disappointing to discover that a long-anticipated bottle isn’t as good as you’d hoped or remembered. Sometimes, it can even be worse. Of course, there are plenty of variables involved in the cellaring process (storage conditions are chief among them), but if you’re keen to take some of the guesswork out of which wines you should be cellaring, or sense-check that you’re on the right track with your selections, we round up five tips below.
