I recently spent an evening with my cousin pouring over-the-hill wine down the sink, about 10 bottles in all. We tasted each one first. The New World reds were cooked into a raisiny, composty glop. The higher-acid Euro and Canadian wines, including a cheap 1981 Bordeaux, were dried out. I pronounced them all deceased. The cull cleared my cousin’s wine rack of special occasion bottles she’d been given over the years. Being sentimental, she couldn’t bear to drink them, even though most were under $20 and never meant to age. There is no sure-fire formula for selecting age-worthy wines. However, buying more expensive and concentrated wines will help—the more full bodied a wine, the longer it will keep. That means cabernet sauvignon and its Bordeaux-style blends, syrah and its Rhône family and many native varieties from Italy, Spain and Portugal are good bets. Your job is to be adventurous and willing to open them. Wine is made to be enjoyed, not hoarded.
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