• First of all, the finest wines (especially reds) are tannic, concentrated, and complex, and require time to develop fully. Even complex white wines can benefit from being “put down” for a time.
• Second, shops don’t always store wine correctly. Some stores display most of their stock in an upright position, too close to windows, under bright lights, or adjacent to heating vents. A wine can recover from such short-term abuses if cared for properly. Note: Frugal’s displays most bottles in bins, on their side. As a high-volume store, those that are displayed standing upright turn over very quickly. Take special note that the finest and most expensive bottles are stored in bins in the dark “cave” in the back of the store.
• A great wine from a great vintner in a great year is going to sell out fast. To get in on the action, you have to buy quickly, and you don’t want to open a wine like that right away. Storage is required.
• Sometimes you want to take advantage of a special sale, or purchase an extra supply of something you particularly like. Also, buying by the case entitles you to a discount in most instances.
• Having a place to store wines means that you have a wider choice for different moods and occasions; that you are prepared for unforeseen happy developments, and don’t have to rush out suddenly to make a quick selection.

• Wines for a special occasion. This category may include a wine you brought home from a special vacation abroad; a bottle left over from your wedding reception; or something special you bought when your grandchild was born, to be opened on his or her 21st birthday.
• Big red wines like Cabernet Sauvignon or Bordeaux that must be given time to develop properly. Last Christmas I tried (unsuccessfully) to get a nice Cab to “open up” because I was ready to try it. I opened it four hours before dinner, decanted it twice, and it still was “tight”. Some things are worth waiting for and can’t be rushed.
• Party wines. These aren’t wines that require cellaring, but you need a place to put them until your next gala occasion. These are usually young, very drinkable wines that are great for parties, but not something you would serve for Christmas dinner. 
• Unusual wines. I have in my cellar at present, waiting to be tried, bottles of Carignane, Pinotage, Mourvedre, Malbec, and several blends with intriguing names from various countries. 
• Gift wines. I keep a special case of bottles for our wine-loving daughter to take back with her after her next visit home. I also give wines as gifts to friends who have picked us up at the airport, or watered plants while we were out of town.

This discussion wouldn’t be complete without saying what doesn’t need to be in your wine cellar. Sparkling wines (Champagne, Prosecco, Spanish cavas) can be stored upright in a lighted place without affecting them in any way. Likewise, dessert wines and fortified wines such as Port, Sherry, and Madeira do not need to be cellared. If you are storing wines like Beaujolais, that are made for quick consumption, you are wasting time, space, and money. A good Beaujolais Village can be put down for a year or two, but lesser “nouveaus” gain nothing from cellaring and lose what little zest they have after a short time. The same applies to inexpensive whites. They may not go downhill with time, but they aren’t going to get any better either. 

One of the best wine pleasures is retrieving an old bottle from its resting place, and dusting it off. It will be cool to the touch and excite such anticipation! Having your care and patience rewarded with a wine that has achieved its potential is truly an experience to be treasured!