, ▁or ▁that ▁ag ing ▁potential ▁is ▁an ▁indicator ▁of ▁good ▁wine . ▁Some ▁authorities ▁state ▁that ▁more ▁wine ▁is ▁consum ed ▁too ▁old ▁than ▁too ▁young . ▁A ging ▁changes ▁wine , ▁but ▁does ▁not ▁categor ically ▁improve ▁it ▁or ▁w ors en ▁it . ▁F ruit iness ▁d eter ior ates ▁rapidly , ▁decre asing ▁marked ly ▁after ▁only ▁ 6 ▁months ▁in ▁the ▁bott le . ▁Due ▁to ▁the ▁cost ▁of ▁storage , ▁it ▁is ▁not ▁econom ical ▁to ▁age ▁cheap ▁w ines , ▁but ▁many ▁vari eties ▁of ▁wine ▁do ▁not ▁benefit ▁from ▁ag ing , ▁regardless ▁of ▁the ▁quality . ▁Exper ts ▁vary ▁on ▁precise ▁numbers , ▁but ▁typically ▁state ▁that ▁only ▁ 5 – 1 0 % ▁of ▁wine ▁impro ves ▁after ▁ 1 ▁year , ▁and ▁only ▁ 1 % ▁impro ves ▁after ▁ 5 – 1 0 ▁years . ▁ ▁In ▁general , ▁w ines ▁with ▁a ▁low ▁p H ▁( such ▁as ▁pin ot ▁no ir ▁and ▁Sang i ov ese ) ▁have ▁a ▁greater ▁cap ability ▁of ▁ag ing . ▁With ▁red ▁w ines , ▁a ▁high ▁level ▁of ▁flav or ▁comp ounds , ▁such ▁as ▁phen ol ics ▁( most ▁not ably ▁t ann ins ), ▁will ▁increase ▁the ▁lik elihood ▁that ▁a ▁wine ▁will ▁be ▁able ▁to ▁age . ▁W ines ▁with ▁high ▁levels ▁of ▁phen ols ▁include ▁Cab ern et ▁Sau v ignon , ▁Neb bi olo ▁and ▁Sy rah . ▁The ▁white ▁w ines ▁with ▁the ▁longest ▁ag ing