Not all wines age gracefully. Some are the drink-me-now kind of wines that will only decline over time. This is not to say that you won't want to include young drinking wines in your collection. Just put them in an obvious location so you'll remember to drink them before it's too late.

For advice about aging specific wines, ask the salesperson at the time of your purchase, or go to the winery's website, which may contain cellaring information. Aging wine is not predictable with any precision. However, consider some general tips on aging for these popular varietals and categories.

Cabernet Sauvignon

Cabs are meant for aging. Just how long depends on the quality of the wine. Cabs from Napa and Bordeaux can improve over decades. Check out the best vintages, because frankly, a mediocre wine at the time of release isn't going to develop into a better wine no matter how long you keep it. The softer, more easy drinking Cabs will cellar nicely for a couple of years. The sky's the limit for serious, collectible Cabs.

Merlot

Not all Merlots are soft, fruity, and simple. Remember, this is one of the “noble” grape varieties. It has the potential to be every bit as big, powerful, and robust as the noble Cab — if in a more velvety style. Drink inexpensive Merlots soon after you bring them home. A high quality Merlot can age for five to 25 years, maybe longer.

Nebbiolo

Nebbiolo-based wines — particularly Northern Italy's Barolo and Bar-baresco — hold up well for long-term cellaring. Age releases their complexity. Barolos will age for 15 to 40 years. Barbaresco will age for somewhat less.

Pinot Noir

Pinot shows its finicky personality all through its growing and production stages. Predicting its age-worthiness with any precision is no picnic either. Fine Burgundies have been known to evolve into real beauties over several decades. But Pinots from California, Oregon, and New Zealand, for example, are probably at their peak at seven to 10 years.

Syrah/Shiraz

Syrah/Shiraz, as a varietal on its own or in blends, has maturing potential. In wines of the Rhone, Syrah is the principal grape. Côte Rôtie can easily age for ten years or more, and Hermitage, intense and tannic in its youth, can age 15 to 40 years.

Riesling

Of all white wines, Riesling is the longest-lived. The best German Rieslings have a history of tasting delicious after decades of aging. In fact, the young ones can be austere and benefit from cellaring. The aging potential of Rieslings from other parts of the world varies, but a general guideline is from two to 10 years.

Chardonnay

Chardonnays are all over the map in terms of longevity, although great Chardonnays outlast most other whites. With Chardonnays, you can pretty much determine cellaring potential by price. Drink less expensive ones soon after purchase. Higher priced ones will improve for at most a decade.

Dessert Wines

Dessert wines, particularly fortified wines, having huge cellaring potential. Vintage Ports — with their high alcohol, good acidity, and plentiful tannins — have been known to outlive their owners. It's not unusual to hear about Port lasting 100 years. Wines with a lot of sweetness, such as Sauternes, ice wines, and late harvest Rieslings, can age gracefully for many years.

“Balanced” Choices

The wines you choose for cellaring — just like the ones you choose for immediate consumption — should be balanced. It's especially important for aging considerations because whatever is out of whack with a wine will become more pronounced over time. A few things to consider:

• Alcohol — If a wine tastes of too much alcohol now, it will only taste more so later.

• Acid — Acidity is critical for long-term aging, but if it overpowers the wine's other components in the short term, it will become even more pronounced in the long term as the fruit fades.

• Oak — Oak doesn't mellow. It can overpower the other elements after long aging.

• Tannin — Tannin is definitely tamed with age, but if the tannin is overbearing to start, it might outlast its fruit partner.