Curious about collecting and ageing wine?
Soooooo many questions if you want to get it right.
Which wines will age? Where should you store them? When should you open them? And how do you even open an old bottle without the cork disintegrating?
I opened these two aged BC wines this week and both were holding up beautifully (aside from one cork that definitely did not cooperate).
Here are some basics when it comes to ageing wine.
What does a wine need in order to age?
1) Flavour concentration and balance
Wines need enough flavour intensity and structure to go the distance. Lighter, simpler wines are usually designed to be enjoyed young. Wines that age well generally have concentration, balance, and a bit of tension or “gumption” to them.
2) Natural preservative elements
Something needs to preserve those flavours while they slowly evolve over time — and we’re not talking about added preservatives.
Usually this comes from:
- acidity
- tannin (especially in reds)
- sugar (dessert wines)
- alcohol (fortified wines)
These components help wines remain stable while developing more complexity over the years.
Which grape varieties age well?
For whites, think naturally high-acid varieties like:
- Riesling
- Chardonnay from cooler or moderate climates
- Semillon
- Chenin Blanc
For reds, some wines rely on both acidity and tannin, while others age mainly through acidity and balance (like Pinot Noir).
Classic age-worthy red varieties include:
- Cabernet Sauvignon
- Nebbiolo
- Syrah
- Sangiovese
- Tempranillo
- Pinot Noir
And of course, there are many others.
Which regions are known for age-worthy wines?
Regions that consistently produce balanced wines with good natural acidity and ripe tannins tend to develop reputations for ageability — for good reason.
Classic examples include:
- Bordeaux
- Burgundy (often more medium-term ageing)
- Rioja
- Chianti Classico
- Barolo and Barbaresco
- Coonawarra
- Margaret River
But there are also many less famous (and often less expensive) regions making wines that age beautifully.
Including right here in BC — especially the Okanagan and Similkameen Valleys.
How do wine flavours change with age?
Young wines tend to show more “primary” flavours — characteristics that come directly from the grape and vineyard. Think fresh fruit, flowers, herbs, citrus, berries, and so on.
There are also “secondary” notes that come from winemaking, such as oak, lees ageing, or fermentation character.
Over time these evolve into “tertiary” flavours and aromas:
- fresh plum can become leather or dried fig
- berry fruit can become earthy or savoury
- apple and citrus can shift toward honey, toast, ginger, nuts, or mushroom
Textures also tend to soften and become more integrated with age.
Does every wine improve with age?
Definitely not.
In fact, most wines on the market are intended to be enjoyed within a few years of release. Ageing doesn’t automatically make wine “better” — it simply changes it.
Some wines become more complex and layered over time. Others lose their fruit and energy without gaining much in return.
The trick is knowing which wines have the structure and balance to evolve positively.
Will I actually like aged wines?
Interestingly, many people prefer the freshness and fruitiness of young wines over the savoury tertiary flavours found in older bottles.
And that’s completely fine.
If you love youthful fruit and freshness, you may be happier drinking wines young and avoiding the hassle of cellaring, storage temperatures, and the hardest part of ageing wine: patience.
Where should you store wine?
Unless you have cool, humid caves beneath your castle (ideal), or a fancy temperature-controlled wine room or fridge, the goal is simply to find the most stable environment possible in your home.
Ideally:
- cool
- dark
- vibration-free
- relatively humid
- and most importantly, consistent in temperature
Avoid:
- direct sunlight
- garages
- boiler rooms
- beside ovens or appliances
- anywhere with major seasonal heat swings
A cool closet or the bottom of a wardrobe can actually work surprisingly well.
Constant temperature matters more than achieving some mythical perfect cellar condition.
How long should you age wines?
There’s no universal timeline.
Some wines peak after just 3–5 years, while others may improve for decades. A lot of wines go through a really interesting stage around 5–10 years of age, where tertiary flavours begin to emerge while fruit is still very present.
Some structured wines can easily go:
- 10–20 years
- 30+ years in exceptional cases
But there’s also no shame in opening wines earlier. It depends entirely on the style of flavours and textures you enjoy.
When should you open a bottle?
Want more fruit and freshness? Open it earlier.
Want more savoury complexity and tertiary character? Wait longer.
Unfortunately, there’s no perfect formula. Part of the fun (and occasional heartbreak) of cellaring wine is learning through experience.
How do you open older wines?
Older corks can become fragile and dry, so open slowly and carefully.
A few helpful tools:
- A “Butler’s Friend” or Ah-So opener uses two prongs that slide down the sides of the cork and can help remove older corks intact.
- A Durand combines a traditional corkscrew with prongs and is considered one of the best tools for opening old bottles — though definitely pricey.
And if the cork does crumble? Don’t panic. Just strain or decant the wine and enjoy it anyway.