Years ago I bought many kinds of red wines and have been cellaring them. Now that they are in their drinking window, some I like and some are not now to my taste which at present is for Rhone and Italian reds. It seems many were produced in a fruit forward style, others with a high acid tannic content. These may age longer but I have my doubts. So what I do is blend a fruit forward wine with a tannic or oaky wine to my taste. My question is; does any one else do this. I am buying wines that have that bold, medium oak taste now hoping my taste remains for them. Experience says that my taste will evolve, Hopefully I will buy better wines in the future.