Rule 1

It’s okay to put red wines in the fridge. Yes, right next to the whites. unless you have a fancy wine cellar. Those reds are at risk of overheating. Over time, a warm house or stove-heated kitchen can cook your reds, sapping them of flavour. Beware, Don’t forget about them. Yes, they’re unopened, but their corks can shrink in the dry fridge environment and let air in (although that could take up to two years).

Rule 2

Serve reds a little cooled and whites a little warmed. We know: wine is supposed to be easier than this. But before you go crawling back to beer, consider the rationale: when a red wine is at room temperature, the alcohol can overwhelm the taste of the wine. And a white that was pulled straight from the fridge may be too cold for the flavours to come through.Prepare If your reds are at room temperature, chill them for 30 minutes before serving. If they’re in the fridge, pull them out and let them sit for an hour. Let chilled whites sit for 20 minutes. See? It’s not that hard.

Rule 3

Yes, you can make your wine taste better.Have you ever popped open a bottle, poured a glass and puckered at the bitter, green tea taste? Don’t rush to feed the drain. Chances are the wine’s tannins haven’t yet mellowed – and a little time and air can fix that. Repair If the wine tastes acidic, pour it into a wide-bottomed decanter, then go enjoy another bottle. Come back to the first one a few hours later. Still don’t like it? It might just be the wine.