As wine ages, it goes through a series of chemical changes, most of which science hasn’t quite figured out yet. Rough edges are smoothed, oak blends in, tannin becomes silky dryness, wild fruitiness fades. Flavors and aromas also change; fruit gives way to earthiness, richness, and complex tastes that can be impossible to pin down. A young wine might scream “CHERRIES!” to all within earshot, but the same wine 20 years later might whisper of baked apples, wild game, nutmeg, clove, and soil. Not all wines are blessed with the ability to age, of course. In fact, most of the world’s wines are specifically designed for early drinking. And then there are wines that age but do not improve, wines that lose their fruit without gaining the complex secondary and tertiary qualities that make wine worth waiting for.
These are links to some wine cellar construction basics that will allow your valuable collection to achieve its potential.