The 5 Bad Wine Habits You Need to Break, According to an Expert

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  //food-wine.news-articles.net/content/2025/10/14 .. ts-you-need-to-break-according-to-an-expert.html
  Published in Food and Wine on Tuesday, October 14th 2025 at 9:21 GMT by CNET

Wine lovers often believe they’re doing everything right, but small missteps can erode even the finest bottle’s flavor. In a recent CNET feature, an industry‑recognized sommelier—known for his work at prestigious vineyards and his popular wine‑education column—breaks down five common habits that most people should abandon. The article’s central premise is simple: by adjusting storage, handling, and serving practices, everyday drinkers can dramatically improve the quality of the wines they enjoy.

1. Letting your wine sleep in a kitchen or pantry

One of the most pervasive mistakes is keeping wine in a warm, light‑filled kitchen, pantry, or a car seat. The sommelier explains that wine thrives in a cool, dark environment, ideally around 55 °F (13 °C) with a steady temperature. When a bottle is exposed to temperatures that swing by 10 °F or more, the liquid expands and contracts, stressing the cork and accelerating oxidation. The result is a prematurely “cooked” wine that loses its aromatic complexity. Even wine that’s only been on the shelf for a month can start developing a bruised flavor if stored in a hot spot. The expert recommends investing in a small wine refrigerator or a dedicated cellar cooler if you’re serious about preserving the nuances of a bottle.

2. Forgetting the horizontal rule

A second habit that can ruin a bottle is storing it upright. While it might seem natural to keep wine on its side, the vertical position can dry out the cork. A dry cork loses its ability to seal the bottle, allowing oxygen to seep in. Over weeks or months, this can turn a once vibrant wine into a flat, oxidized drink. The sommelier’s rule is simple: keep your bottles lying down whenever possible. Even in a small closet or pantry, a rack or an organized shelf that allows horizontal placement can make a noticeable difference. For those who travel with wine, a compact bottle case that keeps the bottle horizontal is worth the extra expense.

3. Ignoring the decanter

A third mistake is skipping the decanter for certain red wines. Decanting—pouring a wine into a vessel with a wide surface area—helps aerate the liquid, encouraging the release of aromas and softening of tannins. While not every red requires a decanter, robust varieties such as Cabernet Sauvignon, Syrah, or older vintages of Merlot benefit from it. The sommelier points out that many casual drinkers either pour straight from the bottle or use a generic glass, missing out on the aromatic evolution that decanting can unlock. For those unsure whether a particular bottle needs decanting, a quick test is to observe the wine’s clarity; a hazy or cloudy appearance often signals the need for aeration.

4. Over‑or under‑cooling before serving

The fourth bad habit is getting the temperature wrong at the table. White wines are typically served chilled, while reds should be slightly cooler than room temperature. However, many people forget that a bottle of red left in the fridge for hours can become too cold, muting its fruit flavors and leaving a puckery finish. Conversely, a white that’s never chilled can taste flabby and lack crispness. The sommelier recommends a simple guideline: let reds sit on the counter for about 30 minutes before pouring, and let whites sit in the fridge for 30 minutes if they’ve been stored warm. Many of us underestimate the importance of a few minutes of rest, yet this step can make the difference between a wine that “pours well” and one that truly feels balanced.

5. Using the wrong glass

Finally, the article underscores the significance of glassware. Many people use a generic stemware that is either too wide or too narrow, which affects both aroma concentration and taste perception. The sommelier suggests a simple test: pour a small amount of wine into a wine glass, bring it to your nose, and sniff. A properly shaped glass will allow you to “sniff” the bouquet easily. He also notes that for red wines, a slightly larger, conical-shaped glass encourages oxidation during the first few minutes of drinking, enhancing the bouquet. For white and rosé, a narrower glass helps preserve delicate aromas. The takeaway is clear: the right glass can amplify the experience, turning a good wine into a memorable one.

Additional context from linked articles

The feature includes references to a couple of deeper dives. One link discusses the science behind corks and why they’re more reliable than screw caps when it comes to long‑term storage. Another link offers a step‑by‑step guide to building a small home wine cellar on a budget. While the article itself focuses on habits, the supplementary content provides practical tools for readers who want to take the next step in preserving and enjoying their wine.

Closing thoughts

In sum, the article’s message is both practical and empowering: by being mindful of storage conditions, handling, decanting, temperature, and glassware, anyone can elevate their everyday wine experience. The sommelier’s insights serve as a gentle reminder that a bottle’s journey from vineyard to glass is a delicate one—small adjustments can keep the flavor profile intact, allowing each sip to reveal the true character of the wine.