There are two types of cellaring.

Short term: Most vintage dated, quality wines will improve if kept for 6 months to a year. These are the wines that you like, but seem a bit too tannic right now. A good test is to try the wine a day after you open it. If it is better after being open for a day, it would likely benefit from cellaring. Often the winery will suggest the optimal drinking window, or if you find a review from a professional wine writer, they will often suggest cellaring times. When you find a wine that you like, buy a few bottles. Access to a specific wine isn’t guaranteed forever, especially if it is from Vintages. Some local wineries offer a discount if you buy multiple bottles. With a small cellar, you will find great pleasure in not having to dash out to the store to settle on whatever is available at the last minute. For six months storage, the conditions are not too critical. You should try to keep the temperature as cool and steady as possible, with the steady the more important. If you have a basement, so much the better, and a root cellar is the best. If you are in an apartment, your storage locker might be your best option, possibly in an old trunk or unmarked boxes.

Long term: If you want to take aging wine more seriously, and don’t have a corner of a basement that you can convert, there are many makes of wine fridges available with capacities ranging from 12 bottles to 800+. These are good for longer periods, especially if you set the temperature a bit lower at 12-14C. If you really want to go to the next level, there are several storage companies who rent out private lockers. These can be expensive, but they will also come with a social component: an opportunity to share wines and learn about your favourite subject.

Welcome to a lifetime of learning and enjoyment. Get bitten by the wine bug and set yourself up for the opportunity to taste and watch as wine matures. You will have a chance to see your tastes change, recollect on where and when you bought the wine – or why. When my sons were born, I set aside wine made in their birth years. If they don’t want it when they’re old enough, you just might have to drink it for them.