Most wine does not age well. Whew. I said it. I feel a sense of relief. I have a friend, lets call him Dee. He owns one of the best Old California Cab Sav wine collections I have ever seen. When we open these over the hill Cab Savs from ten to twenty years ago, they are all DOA. A literal waist of time. Not a huge waist of money because he purchased the wine before the irrational exuberance hit the California wine market. Top Cab Sav was was $25 to $50 a bottle back then. My famous Italian wine drinking friends who only drink the three B’s of Italy. Barolo, Barbaresco and Brunello. Only if they are ten years post vintage or older. If not they refuse to drink them. I can tell you 99.9% of the time older wines will be DOA. They are faded, fruitless, taste and look like rusty water. Yet in both examples above, the owners of these undrinkable bottles of wine NEVER will admit that they are undrinkable. It would be a blow to one of the biggest myths in the wine world. “Wine gets better with age”. Not true. This myth stems from the 18th and 19th centuries. Barolo for instance was thick as motor oil. That concoction probably had aging potential. Maybe when Biondi Santi started to make brunello it could age for a few years. The modern machinery of today’s wine makers did not exist yet. However ever since the 1973 Paris wine tasting event, when California wine beat most of the top French wines in the world in a blind tasting, is when any wine aging potential ended. At their defeat the French admitted to having inferior wine. Before that time Americans did not have a established wine industry to compare the French wine products to. So the French had no incentive to produce better wine before 1973. French wine sold as is, because it could. After which modern wine making techniques came to play a large roll in wine making which leveled the international wine making playing field. Micro filtration, malolactic fermentation, additives, new types of oak, American ingenuity, etc leveled the playing field. All of this tweaking took away DNA from the aging potential of wine. Wine became a highly refined product. Wine makers today want you to buy and drink wine now. They do not want you to buy and age your wine. They make more money if you buy and drink. As opposed to buy and cellar. More aging myths. Tight wine will open up in the aging process. This is not necessarily true. Overly tannic wines will mellow out over time.  Probably not. High acid or alcohol will subside during aging. I do not think so. A wine that is rough and unbalanced from its birth will not improve over time. Bad is bad at any age. If bad became good over time then we would all be saints. Only fortune tellers can taste wine from a barrel sample and predict how delicious it will taste when bottled. Only magicians can produce great wine from bad vintages. They are magically blessed that only their vineyard was not effected by Mother nature. Especially if it costs $1000 a bottle. Wine is a living organism. It has an expiration date as do all living things. Just as humans a wine label does not have an expiration date it printed on it. Maybe they should. Maybe we should? My advise. If you love how a wine tastes now. Drink it now. If you do not like how a wine tastes now you surely will not like how it tastes years from now. And if the person trying to sell you wine tells you to buy it now and lay it down for a few years before it becomes drinkable, run away. – Keith Ian