I just posted a recipe for rosepetal syrup.
Now I have made wine from this and at first it will taste
like how a rose smells and added to that some acid and alcohol.
But the wine I made last year from this tastes totally different.

Indeed the rosepetal taste is still there but faint in the background.
It is a nice mellow rose wine with distinct flavors.

Same goes for apple cider wine. Let it age at least for a year
and the wine will be much more subtle.

Almost all wine benefit from aging.
Difficult chemical processes will take place under the influence
of warmth and time.

For example.
Every winemaker knows how to make invert sugar by boiling granulated
sugar with some acid. It will split in glucose and fructose.
Now time does the same.
So if the wine ages and there is some residual sugar in it that
will split and the wine will get a bit more sweet.

Another thing is that esters form. These are bindings between alcohol and
acid, and give a complex flavor to the wine.

Tannins may drop out and let the wine mellow a bit

etc. etc. etc.

In the beginning when I started winemaking I was just like you.
Make the wine and drink it fast.
Then my girlfriend hid some wines somewhere I would not
find them. A few years later I found them and we tasted them:
what a difference !!!!

So from each batch I bottle nowadays at least half gets into the cellar
and the others are not consumed within the first 3 months.

Patience it the virtue here.
Remember we are not making beer but wine.

The best advise I can give you is: make more then it is easier
to age them.
And do not bottle, but leave them in the carboy. That way you
will not be tempted to drink them.

Luc

http://www.wijnmaker.blogspot.com/