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I thought that these days wine doesn't gain much by aging. You're meant to drink it soon. In fact, if you keep it for years, it'll go bad.

Wine, whether corked or screw top, continues to slowly oxidize in the bottle. Kept at proper temperature the aging can alter a wine’s flavor in a desirable way. Not kept at proper temperature, it will wreck the wine.

Different wines/varietals benefit from aging differently. Some wines are generally considered best young, like a New Zealand Sauv Blanc, as people are usually looking for bright acidity when selecting one. As a rule of thumb reds benefit from longer aging more than whites. But you can age whites, too. My favorite bottle I’ve consumed was a 10-year-old white Bordeaux.

And within reds, those with higher tannin benefit from longer aging. I like to tuck Willamette Valley Pinot Noir away for five years. But, you can age California Cab Sauv, red Bordeaux, Cotes du Rhone, etc. for a decade plus.

And none of the above is to say you need to age wine after purchase. Here’s a good video looking at different vintages from the same wine:

https://youtube.com/watch?v=Ulhu86IIkt4

(Any wine you plan to drink within six to nine months after purchase will be just fine at room temperature in your home.)