There are no hard and fast rules about what to age, but there are a few things that can help with making some smart cellaring decisions. Firstly, pick wines that you like. Sounds simple, but wines that are suggested for cellaring can sometimes disappoint with age – if you like the wine in its youth, then it’s a great start, and can reward a patient drinker in the future.

Next, choose appropriate wines – while sauvignon blanc may make a refreshing drink and rosé colours your summer, many wines are best consumed in their youth. When it comes to whites, chardonnay, riesling and semillon have a great track record for ageing. With time they mellow, flesh out and present sweeter aromas.

Most red wines can spend some time in the cellar. I like pinot noir and red blends for short-term cellaring – any time up to five years – and tend to stick with ‘bigger wines’, with more tannin and power, for the long haul – think shiraz, cabernet and nebbiolo. Just remember cellared reds mature with savoury characters and soften with time.

Want to keep your wines healthy for longer? Hoard them in a place out of direct light, where the humidity is even, and don’t move the bottles around too much. And most importantly, be patient.

Be sure to check out our top wine picks of our favourite red and white wines from around the world.