Always hold the wine glass by the stem, any other placement causes the temperature of the wine to heat up

Swirl the wine to release aromas before smelling

Take in the aroma in short sniffs rather than one long inhale

Let wine coat your entire palate before swallowing

Pay attention to the "finish”, how long do flavors linger after swallowing

Most red wines are served too warm, slightly chilled (60-65°F) often brings out better flavors

White wines shouldn't be ice cold, let them warm up a bit after removing from the fridge

Store bottles on their side to keep the cork moist

Once opened, most wines will keep 3-5 days with proper resealing

Match the weight of the wine to the weight of the food

Pair wine with the sauce or preparation method, not just the protein

Consider acidity, acidic wines pair well with fatty or rich foods