The Journal · Ageing

Wines for ageing: where to start

Le Cellier Privé · 20 October 2026 · 3 min read

An age-worthy wine is not an expensive wine. It is a wine with what it takes to develop. To start with, a few reliable appellations and a stable cellar are enough.

What makes a wine age

Three elements allow a wine to stand the test of time: acidity, which keeps it fresh; tannins in reds, which give it structure; and concentration, which gives it substance to transform. A very fruity wine with no acidity will age badly, even if it is expensive. Conversely, an inexpensive cru communal Muscadet or Savennières can last ten years or more.

Safe appellations to start with

General guidelines: actual ageing potential depends on the domaine, the vintage and storage. Prices recorded on 20 October 2026 from an online wine merchant.

Storage: stability above all

• A stable temperature, around 12°C. Swings do more harm than one or two degrees too many.
• Humidity of about 70%, so the corks do not dry out.
• No light and no vibration: a natural cellar or an ageing wine fridge will do the job.
• Bottles lying down, with the long-term wines at the back.

Knowing when to open

Buy your wines for ageing in sixes. Open the first bottle at the start of the stated drinking window, note your impressions, then space out the rest. It is the only way to find out when you like a wine best. Some prefer it young and vibrant, others mellowed with age.

Where to start, in practice

For a first cellar, put 20 to 25% of the budget into long-term ageing, on two or three wines you will follow over time. The rest should let you drink well right now, while the great wines wait their turn.