All wines are “alive”—at least in the sense that they start out when they’re young tasting fresh and vibrant, and as they mature, they either improve or decline based on what the winemaking process was all about.
All wines differ. Some are intended to be consumed as soon as possible. To do otherwise risks losing youthful charms. In the case of classic red wines, most are best when they’re aged in a cool wine cellar for a decade, or much longer.
