Do any FACKers know anything about aging wine? Specifically how to pick out good bottles for aging? Ideally these would be ones that can be tucked away in a dark corner of a cabinet at room temperature instead of having a fully functioning cellar (I know that's not ideal, but is it viable?).
Yeah, room temp is awful for aging. There's a sweet spot temp (I think around 50). Not too hard to find out about proper aging techniques. Plenty of websites out there. Regardless, most wines are not meant to be aged.