Bravo on the "in general" recommendations...I agree for the most part, though want to add one comment on Sangiovese, Italian reds, and "Old World" wines in general, with a recommendation that if you are going to cellar wine you should always try to cellar 3 bottles or more. That gives you an option to crack one open after a year or a few, then decide to wait or drink the rest depending on how well the opened bottle has held up.

The author is dead on about the types of grapes that hold up better than others, yet there is a big difference found in relation to cellaring more so based on WHERE the wine was produced and WHEN as to whether it is worth cellaring regarless of price. The wines being produced in less traditional areas like Australia, Chile, Argentina, and the USA (generally "New World" producers) are more likely to fit the "drink it soon" mold. "Old World" wines (pretty much everything from Europe with a fancy title) would be more likely to hold up in the cellar for longer.

Check out this URL to:<a href="http://www.winespectator.com/Wine/Images/Graphics/Feature/022809_vintcardWEB.pdf">a chart offered by Wine Spectator</a> on which wines would be worth holding onto.

For example, in France the Burgundy region produces wine mostly from Pinot Noir grapes and in almost all but the oldest of years and in all regions of Burgundy you could hold onto the wine for a few more years. From personal experience, I have had a few bottles of Sangiovese from 1958, 1975, and 1977 from a "no-name" producer that had been properly cellared from the year of release and they were phenominal - original price per CASE was 4.00, 10.00, and 12.00 respectively! Moral of the story, if it is the right type of wine from the right place you can cellar it and see what happens.