If you’re looking for something to put by for later years, have a look at some of the guidance on a wine collector’s site. Here’s one that might give you some pointers:

http://www.thewinesociety.com/Wine.aspx

http://en.wikipedia.org/wiki/Beaujola…

Beaujolais Nouveau is a purple-pink wine that is particularly lightweight, even by the standards of Beaujolais. The method of production means that there is very little tannin, and the wine can be dominated by fruity, ester flavours of bananas and pear drops. These are enhanced by the frequent recommendation to serve the wine lightly chilled, at approximately 13°C (55°F).

Many wine critics criticize the wines marketed as Beaujolais Nouveau as simple or immature. Wine critic Karen MacNeil has compared drinking Beaujolais Nouveau to eating cookie dough.[1]

Beaujolais Nouveau is intended for immediate drinking, and in general should not be kept for more than a year. On the other hand, it usually benefits from being left a few weeks to recover from the effects of bottle-shock - and in the Northern Hemisphere the weather is more suited to Beaujolais drinking in Spring than in the chill of November. However, this rather misses the point of Beaujolais Nouveau’s “immediacy”, and patient drinkers can buy standard Beaujolais AOC wines released the following year at lower prices without the Nouveau hype. The wines show definite variation between vintages, at worst the wines start to decline after Christmas, wines from a very good year might still be drinking well 12 months later.