this simple rule they'll never go wrong -- or will they? Experts say white wines should not be consumed ice-cold since that hides subtle flavours. And they claim red wines are often served too warm whereas they taste better when served slightly cooler than room temperature. Here are some guidelines to help you get the best taste from your favourite wine: Temperature guide 65 degrees F/18 degrees C: (Equal to leaving wine out at room temperature for about 4 hours): California Cabernet Sauvignon; 63 degrees F/17 degrees C: Bordeaux, Chilean/Australian Cabernet; 61 degrees F/16 degrees C: Southern French Reds, southern Italian reds, Australian and California Pinot Noir; 54-55 degrees F/12-13 degrees C: California and Australian Chardonnay; sweet German wines; 50 degrees F/15 degrees C: Zinfandel, Douro red table wines; 48 degrees F/9 degrees C: Northeastern Italian whites, Chilean Chardonnay; 46 degrees F/8 degrees C: dry German wines; English wines; 45 degrees F/ 7 degrees C: Good Champagne and sparkling wine, Chilean and New Zealand Sauvignon Blanc; 43 degrees F/6 degrees C: White Bordeaux; 41 degrees F/ 5 degrees C: Young Spanish and Portuguese whites, cheap rose; and 36-39 degrees F/ 2-4 degrees C (The equivalent of leaving wine in the refrigerator for about 4 hours): Cheap sparkling wines.

Drink no wine before its time Contrary to the old adage, not all wines are meant to be aged. According to Into Wine, most of the world's wine is meant to be enjoyed while it is young and fresh. But if you are not going to consume a bottle of wine as soon as you purchase it here are a few tips to avoid ending up with sour grapes: Most of the wines destined for wine cellars are red since there are very few white wines that need time to mature; temperature is critical in storing wine. The optimum temperature is 50 to 55 degrees F (10 to 12 degrees C), but any constant temperature within 40 to 65 degrees F (5 to 18 degrees C) will do; a change in temperature of ten degrees, on a daily or weekly basis will cause damage to your wines and age them prematurely; wines kept at too high a temperature will age faster then wines kept cool.

But, wine stored too cold can develop deposits; moderate humidity is important in keeping corks in good conditions. A relative humidity of 50 to 80 percent is an acceptable range; light will prematurely age a bottle of wine and extra care should be given to sparkling wine since they are the most light sensitive; constant vibrations from machinery or nearby roads disturb a red wine's sediment and can be harmful to all wine; once a wine is laid down, it should stay there until it is opened; any space used to store wine should be free of smells and debris and be well ventilated since smells can enter through a cork and contaminate wine; table wine should be stored horizontally so the wine stays in contact with the cork, keeping it moist and thereby preventing air from entering the wine; and fortified wine other than port should be stored standing.