The majority of wine purchased in the U.S. is opened and consumed within a few days. At the same time, there\u2019s a traditional narrative that the very best bottles typically need long cellaring to achieve their full potential. Wines from Bordeaux, Barolo, the Rh\u00f4ne Valley and Napa that fetch top scores and prices are also deemed too big and bold to drink right away; a wait time is pronounced mandatory for them to mature and mellow into their best forms. But expectations are changing about the relationship between quality and age.\r\n\r\nThere\u2019s a growing demand for wines at all price points that are brighter, lighter and at their best young\u2014and not just because consumers are impatient.\r\n\r\n\u201cPeople want wines that are ready to drink right away,\u201d says Max Gottesfeld, a retail wine specialist for Fine Wine & Good Spirits in downtown Philadelphia. In part driven by interest in natural wines and glou glou, or easy-drinking, chillable red wines like the carbonic-macerated reds of Beaujolais and the Loire Valley, he says that customers rarely ask about the aging potential of wines anymore.\r\n\r\n\r\nOld Regions, New Tricks\r\nMany consumers now crave a different experience, and winemakers around the world have taken notice. Even in regions famous for serious wines\u2014such as Bordeaux, Napa or Tuscany\u2014some producers have shifted away from overly extracted and high-alcohol bottlings, focusing on lighter wines that spend little or no time in barrel. Energetic and juicy, these are ready to go with a true expression of fruit. Vanessa Rea, wine director at the Eastern Standard in Boston, says Hobo Wine Co. 2018 Camp Cabernet Sauvignon falls into this category, and Gottesfeld likes Ampeleia 2018 Unlitro Rosso Toscana.\r\n\r\n\u201cMost regions now have producers that are\u2026making super fresh and lighter-than-usual reds that have not always been appreciated,\u201d says Josiah Baldivino, sommelier and owner of wine shop Bay Grape and Italian restaurant Mama in Oakland, California. He\u2019s excited about the vibrant Mountain Tides Wine Co. Carbonic Petite Sirah from California; a fresh bottling of Ulacia Estate Ros\u00e9 from Getariako Txakolina; and Le Sot de l\u2019Ange 2018 Malolactix Rouge from France.\r\n\r\nThese brighter, fresher styles of current vintage wines pair well with the veggie-centric food movement that\u2019s similarly on the rise.\r\n\r\n\u201cPerhaps the trend [of young wines] is a natural outgrowth of the glou-glou trend,\u201d says Michael Warner, co-founder/CEO of DCanter, a wine boutique in Washington, D.C. \u201cBut there is also a lot of appeal in easy-drinking wines that don\u2019t necessitate a hearty food pairing.\u201d One of his most popular bottles is a Giunta Malbec Nouveau from New Zealand\u2019s Hawkes Bay that, according to Warner, \u201cis a lot of fun and has quickly gained a small following.\u201d\r\n\r\nBeyond Gamay and Cabernet Franc, seek out younger wines made from grapes like Mondeuse, Mission, Cinsault or Schiava (also known as Trollinger or Vernatsch). You can also look to regions like California\u2019s North Coast. There, Rea says you can find \u201ca smattering of more youthful producers looking for balance.\u201d\r\n\r\nStill, nothing will likely rival the allure of some aged wines. \u201cThere are definitely certain wines that blossom to this unfakeable state of amazingness if you just store the bottle properly for a couple of years,\u201d says Baldivino.\r\n\r\nBut that doesn\u2019t mean bottles can\u2019t be just as delicious when they\u2019re younger and livelier. There\u2019s no need for ageism in the wine world. There\u2019s room enough for all to exist.