We are often asked which wines can or should be aged, how long they should be kept, will they get better or not?

Obviously, there are no golden rules, but there are some general guidelines to follow which should assist when deciding whether or not to put some wine away.

Perhaps the first thing to consider is whether or not you have the facilities to age wine.  Not many people these days have a wine cellar, although many aspire to!  Whilst a custom-built cellar is almost essential for long-term maturation, similar conditions can be replicated for short-term ageing, say up to 3 years.

The conditions that lead to the premature ageing of wine are frequent changes in light and temperature, and movement/vibrations.  Kitchens and garages are therefore definitely NOT places to try and mature wine.  Somewhere dark, with a fairly constant temperature will assist in preventing the wine from deteriorating too fast.  A cupboard in a spare bedroom, or the cupboard under the stairs could be suitable.  Further insulation can be gained from storing the bottles in boxes; the lower the temperature, the slower the maturation.

Bottles should preferably be stored on their sides in order to keep the cork moist.  Dried out corks will let air in which can again lead to spoilage.

So having decided that you have the facilities, and the patience, to start storing some wine, which wines should you be contemplating?  Again, these are general guidelines, and it is always best to seek professional guidance before potentially wasting a lot of time and money on the wrong choice.

White Wines
Only consider maturing white wines if they have been barrel-fermented.  Chardonnay, Chenin Blanc, Blanc Fumé (wooded Sauvignon Blanc), and only for 1-2 years.  Most white wines are at their best in their youth, say 6-12 months after bottling   why lose that enjoyment?

Red Wines
In general, red wines have greater maturation potential, and certain varietals will last longer than others.  Choose Cabernet Sauvignon, and Shiraz ahead of Merlot, Pinot Noir or Pinotage.

In the maturation process, the tannins soften, and due to chemical reactions of the various flavour compounds, secondary flavours and aromas develop, thus giving the wine the hoped-for improvement which after all, is the main purpose in cellaring the wine in the first place.

Choose wines from estates that have a good reputation for mature wines   the wine will have been made with the intention of it being matured.  Estates such as Kanonkop, Meerlust, Rust en Vrede for example have proven time and again that their wines improve with age (up to a point).

In conclusion, don't store wine for investment purposes unless you have perfect cellar conditions; drink your wines too soon rather than too late; ask for advice, either from your wine shop or from the farm itself; if you buy case-lots of a wine you enjoy, try it from time to time to see how it is developing, have a bottle once a month rather than throw 12 away!

There is much fun to be had in collecting wine, as there is with any other collectible, but the difference with wine is that in order to get maximum enjoyment, you have to consume it!  That is where the real pleasure lies   don't let it spoil!

For further advice on this, or any other aspect of wine, please contact your nearest Manuka Fine Wine Boutique.

Stephen Digby
Manuka @ Southeys