I'm wondering, when a wine is ready to be bottled and aged, is it better to
bottle at the appropriate time, or let it sit in the Carboy longer, and
bottle age for a shorter amount of time? Or does it not make a difference?

I usually wait for my fruit wines to clear, then I bottle a few days prior
to when I need the carboy for another batch of wine or beer. Now with
winter set in, I don't have much opportunity to brew beer outside (it's +5 F
and dropping right now), so I figure I could just let my wine sit for a
couple of more months in carboy then bottle when it's time to brew. But I
sure would like to be able to try the various wines out be time summer rolls
around, so I don't want to have to wait too long once they are bottled.

Any thoughts?

Thanks