Champagnes and sparkling wines should generally be consumed relatively soon after you purchase them, except for a very rare (and expensive) few. These are typically "vintage" Champagnes.

The vast majority of white wines are ready to drink soon after they are released. Wines that are barrel fermented, such as most Chardonnays, can usually withstand a few years of aging rather than wines that are aged in stainless steel, which are not intended to be aged more than a year or two beyond vintage date.

Lighter style reds, such as Pinot Noirs and many Zinfandels, are like whites: Drink them soon after release, typically within three years of vintage date. Full-bodied reds, such as Cabernet Sauvignon, Merlot, and Syrah, should be aged only if you wish to soften and mature the flavor profile. The more rare and expensive reds will mature for many years to come.