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Many wines are drunk far too young. Not only German red wines, but also German white wines are well-suited to aging. Top-quality growths often reach their peak only several years after bottling. The longevity of a wine is influenced by its alcohol, residual sweetness and acidity. Although red wines are usually lower in acidity, tannins contribute to their aging potential. The cellarmaster also plays a role in a wine's aging ability, i.e. the care he or she takes in winemaking and the judicious, but adequate, use of sulfur. Higher quality wines are well-suited to a longer period of aging. Often, several years are needed for the tannins or the influence of Barrique casks to integrate with red wines. The same is true of white wines that are rich in acidity, particularly Riesling wines.

Qualitätswein (QbA) is generally meant for early consumption, while Kabinett or Spätlese have more aging potential. Auslese can mature for decades without a loss of quality. Even individual bottles of wines from the last century are still sold as rarities at auction.

Mature wines are a wonderful surprise to serve on special occasions, e.g. an anniversary. Often, it's not easy to find a particular vintage to match the occasion - reason enough for lovers of mature wines to maintain their own stock. The wines should be stored horizontally, at best, in a year-round constant temperature ranging from 8-12o C/46.4-53.6o F. Great variations in temperature interrupt the aging process. The cellar should be dark and have a humidity of 50-70% in order to keep the corks moist. There are also special "wine refrigerators" on the market.