The cellaring of wines before consumption allows for the complexity of aromas and flavours to emerge and for palate integration. Although many wines are capable of ageing the duration successfully, cellared wines do vary. This variety also extends to each vintage.


When to drink a wine is part of fine wine appreciation and is highly dependent on personal preference. A preference for wines that are fruity with vivid acidity and tannin would lead to a shorter ageing process. The converse would be to age a wine longer for a softer more complex wine. Regular assessment ensures a wine is not overdeveloped.


Ideal cellaring conditions for fine wine includes:

• A constant temperature between 14°C - 16°C / 55°F - 60°F
• A relative humidity between 70-75%
• Dry, dark, odour-free conditions with good ventilation