8 Things a Real Wine-Lover Would Never Do

Look, we know you love your Pinot on the rocks, but all it does is water down the taste. Instead, try chilling the bottle in the freezer for 15 minutes. Or, you know, the Corkcicle.

If your goblet just came out of the dishwasher, give it a chance to cool down — or run it under the cold tap for a minute or two. The heat can taint your first impression of the wine — which a real wine lover would never allow.

When a bottle is served borderline warm, the varying levels of tannin can seem harsher — making the wine less pleasing to drink. Instead, it’s better if it’s just slightly chilled. (Five minutes in the fridge should do the trick.)

Champagne flutes were actually designed to trap the bubbles so that they flowed vertically for aesthetic purposes. The only problem? They also trap the scent of the wine, making it impossible to get a whiff with each sip (a major part of the experience). Instead, it’s better to enjoy Champs from a white wine or universal glass.

Champagne is best enjoyed in its pure form. A real wine lover would only use prosecco- — or another sparkling wine — when mixing with OJ.

Forget all the fancy contraptions designed to open wine — a waiter’s cork screw provides more control, is faster and offers way more solutions for salvaging a broken or crumbling cork than any electronic contraption.

Even if it’s in your wine fridge, direct sun can “cook” a wine and change its flavor profile from fresh and ripe to that of a more concentrated, stewed fruit. (It can also make it taste burnt. Ew.)

You can re-cork it all you want, but as soon as oxygen is introduced, the bottle starts to fall flat. Four days may even be a stretch — all the more reason to finish the entire thing when you first open it up.