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In Australia, over 95% of wines are consumed within 6 hours of purchase, and as such, most wines are made with the intention of a short-term drinking window. However, many wine connoisseurs will tell you that nothing compares to a great wine with a healthy amount of bottle age. 

So what makes a wine age-worthy? Fruit concentration is above all, the most important. Heavily concentrated wines have a far greater capacity to evolve, without loosing too much 'fruit' flavour over time. However, concentration isn't enought. Wines with higher levels of alcohol, tannins, sugar will have a much better chance of standing the test of the time, due to their preservation qualities. 

For example, a light and fresh provence rosé shows less fruit concentration, low alcohol and no tannins. As such, most examples will not improve after 2-3 years after release. On the contrary, a low yield, concentrated Barossa Shiraz with high alcohol, tannins and medium plus acidity will have a much better chance of standing the test of time. 

It's also important to look at why wine-lovers will cellar wines for years. Like how a bolognese always tastes better the next day, age-worthy wines need time for their flavours to integrate, settle and develop. As wines age, their notes of fresh fruit will convert to what are called tertiary flavours. For example, a newly-released Bordeaux red may show simple flavours of plum, vanilla, raspberries and capsicum. However with 20 years' bottle age, these notes will develop to show far more complexity. Old Bordeaux will often show notes of coffee, tobacco, grilled/dried red fruits, mushrooms and eucalyptus. 

When cellaring wines, consistency is the most important thing. Wines will age best when kept in a dark, humid, cool environment with little temperature fluctuation. Wine fridges are a great option, but otherwise a cool and dark cupboard is the next best option. Underground garages that are a little cooler can also be a good option.