Quote:
Originally posted by Raleighbum
Maybe I'll just drink all of them now and start posting ! 
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That's really the best way to figure wine out. I don't think a comprehensive wine databse really exists, since wine is so time-sensitive and subject to availability. Most wines that are available on the shelf of your local wine merchant are pretty much ready to drink and you probably shouldn't think about cellaring wine unless you're buying high-end wines directly from vineyards.
Some general rules are : Most whites and lighter reds like Beaujolais (Gamay Noir) tend not to age so well. High quality fuller-bodied whites are the exception, they peak anywhere from 5 to 10 years.
For full-bodied reds, it really depends on the quality of the wine, aging a cheap Cabernet Sauvignon won't really do anything, but if you've got your hands on some freshly-bottled Petrus, you're gonna want to cellar it until you have grandkids.