Drinking wine, in theory, is simple enough: You buy a bottle, open it, pour it into a glass (we hope), and drink.
But by doing just that, you are apparently missing out on everything the wine has to offer. Oh no!
Marie Claire chatted to Susan Lueker, a wine expert, to get the details on all the ways you're probably doing this whole wine thing wrong.
Stop serving wine so cold
"Over-chilling whites is the mistake I come across most often," says Susan.
"When a wine is too cold it deadens the aromatics. It should only be chilled to about 10°C, a little less for fuller bodied wines and a little more for lighter bodied wines."
And stop serving your reds at room temperature
We know most people think it's a since to chill a red wine, but wine expert Susan, thinks different.
"Lighter bodied reds including Pinot, Zinfandels, and Port wines taste better with a slight chill around 13 to 16°C," says Susan.
Let them breath
"Letting all wines breathe just a bit after opening will help them show their best."
"One thing I learned from a master of wine is that white wines can really benefit from breathing. Experiment with it and see what happens."
Stop trying to age all your wines
"Most whites show best within 1 to 2 years of the present vintage, so if it's 2015 don't buy wine older than 2013. Reds can get better within about 3 to 5 years unless they are more expensive – those can age for 10 to 20 years."
Stop holding the middle of your glass
Make sure you use the stem of your glass when drinking; it's there to keep your hot little hands away from the wine!