What have you learned the hard way when it comes to cellaring?
The answer is a two-edged sword, which, incidentally, all swords are. On the one hand, one really should implement a good record-keeping apparatus for cellared wine. Then you know where you stand, as an accountant does when lodging tax claims. On the other hand, one really doesn’t need a record-keeping system at all. Rather, the wine is cellared in an open or freerange way. There might be dozens of them or just one - that rara avis or rare bird that once drunk, is a ‘thing of beauty and a joy forever; it will never pass into nothingness’, even though it was the last bottle.