As a person who spends a disproportionate part of life thinking about, writing about and tasting wine, there are few things quite as thrilling as an aged wine that\u2019s in its sweet spot.\r\n\r\nFor years, this has been my excuse to justify a worsening wine-hoarding situation, or so my partner would say.\r\n\r\nThis holiday season, with wine storage in my small Manhattan apartment in undeniable chaos, I\u2019ve decided enough is enough. Rather than waiting for those perfect somedays, I\u2019ll be popping some precious bottles with friends and family, because maybe there\u2019s no better time to enjoy a wine than now.\r\n\r\nAs collectors, we squirrel away special wines in preparation for faraway hallelujah moments when a wine\u2019s components all magically collide into perfect harmony.\r\n\r\nWine is one of a small handful of consumable goods that can improve with age. Deciding which will actually improve, however, is always a leap of faith.\r\n\r\nAs collectors, we squirrel away special wines in preparation for faraway hallelujah moments when a wine\u2019s fruit, flora, earth and animal characteristics, as well as structural components like acidity, tannins and mouthfeel, all magically collide into perfect harmony.\r\n\r\nWhile many wines do reward aging, saving too many bottles for an uncertain future can often backfire. For every one that I\u2019ve coaxed to glory, I\u2019ve transformed a handful of once-enchanting wines into tired old clunkers. I\u2019m still heartbroken over the cases of expensive white Burgundy that have fallen victim to premature oxidation, a particular concern with Burgundy, while I fantasized about the decades to come.\r\n\r\nOver the years, I\u2019ve also acquired an impressive lineup of rare wines from my (not-to-be-named) birth year. To me, these wines are a time capsule with glimmers of the sun, rain and fruit that contributed to that vintage\u2019s harvest. In honesty, however, having tasted just a few, the resulting wines are typically more earth, mushroom and dust rather than fruit or flower at this point.\r\n\r\n\r\n\r\n\u201cAn acquired taste, I suppose,\u201d said one friend with whom I shared a precious sip.\r\n\r\nMany a wine expert will espouse the necessity to mature certain wines in order to enjoy them. \u201cDrinking Grand Cru Chablis before it\u2019s 10 years old is infanticide,\u201d they\u2019ll say, or they\u2019ll insist \u201cCh\u00e2teauneuf-du-Pape won\u2019t show its true colors for at least 15 years.\u201d\r\n\r\nBut it\u2019s a fallacy that all wines get better with extended age. Furthermore, many wine lovers\u2014and oftentimes, even winemakers in Chablis or Ch\u00e2teauneuf-du-Pape\u2014will admit to preferring the taste of young wines with exuberant fruitiness and bold structure still intact.\r\n\r\nWhile I certainly prefer the complexity and nuances of a fine, aged wine, I\u2019m the first to admit that hoarding bottles excessively is a haphazard situation. At the end of the day, whether inexpensive or priceless, young or old, wine is just a drink. What could be better than enjoying it while in the presence of those you love?