I just had a delicious 12-year-old Barolo yesterday, but was told that it would even be better after 20 years. I was surprised that it could be cellared that long and it would actually get better.
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The reason wines are aged is to change the flavor. The ageing process will change the flavor of the wine and a wine maker uses this to time when their wine is ready to drink. They will continually test their wines as they age until its ready to be drank. This can be really short (like a couple months) or several years! Once the winemaker puts the wine in the bottle, its their signal its ready to drink!
Beaujolais nouveau is a specific type of wine that is very fruity and is designed to be aged very briefly, bottled and drank fairly soon. The reason: ageing it doesn’t do anything good for the flavor, its ready to go now.
Remember, aging a wine changes the flavor, it doesn’t necessarily make it “better”. In this case, the wine is best when its young.
I think it has to do with spoiling, like how we spoil cheese for a richer/sharper flavor. Some wines probably have to be consumed because if it spoils its bad, leaves a bad flavor and stuff. Spoiling is probably decided by the contents of the wine.
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