Wine is meant to be savored, not stressed over. Today’s laid-back approach to wine—rosé in winter, Champagne with takeout, tumblers over stems—has opened the door for broader enjoyment. But even within this casual culture, a few subtle missteps can get in the way of experiencing everything a great wine has to offer.
As a wine aficionado, I often see well-meaning wine lovers unknowingly compromise their pours. The good news? A few thoughtful adjustments can make every glass more expressive, more delicious, and more rewarding. Here are six common mistakes—and what to do instead.
1. Using the Wrong Glassware
Let’s start with your vessel. The right glass isn’t just about aesthetics; it’s about enhancing aroma, balance, and mouthfeel. Thick-rimmed or shapeless glasses mute a wine’s character, while a well-designed one amplifies its best qualities.
A thin, crystal stem with a gently curved bowl that narrows at the top helps focus aromas and allows the wine to move gracefully across your palate. Expressive reds benefit from wider bowls, while crisp whites and sparkling wines do well in more tapered designs. And skip the tiny glasses for complex wines—they need room to breathe.
If you’re investing in just one type of glass, choose a universal shape that works well across a range of wine styles.
Check out our Guide to Wine Glasses for all types of wine.
2. Overfilling the Glass
Today’s wine glasses can hold nearly a full bottle—but that doesn’t mean they should. A proper pour is about four ounces, filling only a third of the glass. This gives the wine space to breathe and evolve, and it allows you to swirl and smell without spilling.
It also keeps the remaining wine in the bottle at a more stable temperature, rather than warming in your hand. A smaller pour invites a more intentional and layered tasting experience.
3. Serving Wine at the Wrong Temperature
Temperature dramatically affects how a wine tastes and smells. Serve a wine too warm, and the alcohol overwhelms. Serve it too cold, and the aromas and complexity are muted.
Lighter-bodied reds like Pinot Noir, Gamay, or Etna Rosso shine when slightly chilled—around 50–55°F—bringing out freshness and fruit. Structured whites, especially those with oak aging, also show better when they’re cool, not ice-cold.
To fine-tune the temperature, chill reds for 20–30 minutes before serving, or briefly dunk whites in an ice bath if they’ve been overchilled. Even sparkling wines reveal more character slightly above refrigerator temperature.
Our Guide to the Best Wine Refrigerators can help!
4. Improper Storage
Wine is a living, evolving product, and how you store it directly affects its longevity and flavor. Leaving bottles upright on the counter or fridge door can dry out corks, allowing in oxygen and leading to spoilage.
Store bottles on their side to keep corks moist and sealed. Avoid bright light, vibration, and temperature swings—wine prefers cool, dark, and stable environments. Ideal storage is around 55°F with consistent humidity. No wine fridge? A closet or cabinet away from heat sources will do just fine for short-term storage.
Check out our Guide to Wine Storage for options on properly storing your wine.
5. Not Decanting (or Over-Decanting)
Decanting isn’t just for old reds or showy bottles—it’s a technique that helps many wines open up and express themselves more fully. That said, it’s not always necessary, and in some cases, it can do more harm than good.
Younger wines, especially those with strong tannins or dense structure, benefit from 30 minutes or more of aeration. It softens edges and lifts aromas. But older wines, especially those that are delicate or fully mature, may only need a gentle pour and a few minutes in the glass to evolve.
Some oak-aged whites—like Chardonnay or white Bordeaux—also benefit from decanting, which can balance their structure and enhance aromatics.
Here are the Best Wine Decanters that we have found.
6. Neglecting the Food Pairing
While traditional food and wine rules have loosened—and some of the best pairings come from experimentation—certain combinations still work better than others.
High-alcohol wines can clash with spicy food, and tannic reds can feel harsh without enough fat or protein to soften them. The key is balance. Match intensity with intensity, acid with acid, and don’t be afraid to contrast sweetness with spice or salt.
One great way to explore this is by tasting a wine alongside a slice of apple, lemon, or a pinch of salt. You’ll begin to see how different elements play with what’s in your glass—and how small tweaks can elevate the entire experience.
The Final Pour
Wine doesn’t demand perfection, but it does reward intention. With a few thoughtful choices—better glassware, proper pours, ideal temperature, and mindful food pairings—you can elevate any bottle, from casual sippers to cellar-worthy gems. Because wine isn’t just something you drink—it’s something you experience.
