The higher quality wines age better than inferior ones because they have more acids, sugars, tannins, minerals, pigments, esters and aldehydes. As wines age, tannin levels diminish and acid levels reduce. In terms of flavour, different wines age in different ways. For instance with a cabernet sauvignon, the ‘grippy’ effect of the tannin diminishes, the fruit flavours increase while the oak integrates with the wine and balances with the fruit flavours. As wines age, ‘secondary’ flavours emerge like toast, toffee, cashew and bacon, in addition to a maturing of the rich berry flavours. Chardonnays tend to develop flavours like caramel, butterscotch vanilla and cashews, while the acids diminish and oak flavours become less dominent. Not all wines age and improve. Many wines today, even some reds, are made for immediate drinking. Wines like sauvignon blancs and rosés are best enjoyed in their youth when their zesty fruit flavours are at their peak. Yet most other wines age and improve, even for just a few months after purchase. Truly great wines age and continue to improve over many years, some for many decades.