Overall, the factors that contribute to aging are:

With the above factors in mind, one must realize that aging has several variables and it is not an exact science. What works for many folks is buying a bottle and tasting it. If the bottle is very tight and full of tannins, yet the underlying fruit is dying to break free, one can assume that the wine may perform better with some time. Those of us that are fanatical about identifying the optimal time may buy a case and taste a bottle every year or two until it reaches perfection! The neurosis then transfers from obsessing about when the wine is ready, to how long it will stay ready before it spoils, and then deciding which of my friends are worthy of this experience! Probably none, but it is better than drinking alone.

Obviously there is an inherent risk with aging, but then thatıs part of the fun. Especially when you have a guest with whom you share a 10 year old Chardonnay, that everyone said wouldnıt age, (but because of your meticulous monitoring and storage) turned out to be awesome, and only you and a handful of others have experienced this decadence! On the other hand you could have a $50 bottle of vinegar that you wouldnıt pour on your nasty neighborıs iceberg lettuce nor his obnoxious little schnauzer!

While discussing aging, artificial aging can also be achieved through an hour or so of decanted breathing. Often wines worthy of aging can be consumed young, if given enough time to breathe. Personally, I have opened several young wines, drank a few glasses over a couple of hours, and then stored the bottle overnight in the fridge with a vacuum cork. On many occasions the wine was better the day after.

Below is a general rule for aging specific varietals, but again, it is not a science and all the above factors play into aging: