I'm glad my previous post allowed Captain Caveman to elaborate more on this subject. The winemaker really does have the greatest influence in making long term wines. And yes is not a good idea to believe that the varietal category or origin will determine the age ability. Though certain ones will have more specimen examples in them and perhaps make a search easier. Caveman's suggestion on evaluating the progress is really an excellent one.
From my understanding over 90% of wines are not meant to age and should be enjoyed young. Some of the great Cabernet Sauvignons of California and Bordeauxs of France are better aged because the tannins (as the previous poster indicated) become weaker. You'll finding useful tips in regards to this by looking a what wine critics say and many times by looking at the winemakers site.
Choosing a cheese that doesn't over power the wine is the most important factor to me. With Cabernet Sauvignons I like a medium sharpness cheddar. Drinking a fine Cabernet or other wine by itself is never a bad choice either as to fully appreciate after taste flavors/senses.