Chill all wine (but just a little). Many people serve white wines too cold (making the flavors hard to taste) and red wines too warm (making the alcohol too prominent). White and rosé wines should be drunk at 48 to 56 degrees Fahrenheit, so pull them out of the refrigerator 15 minutes before serving. Reds should be around 58 to 68 degrees; pop them in the refrigerator for 15 minutes before sipping.

Decant young red wines. Decanting (pouring wine into a larger vessel to expose it to air) helps mellow harsh flavors and brings out the fruit scents faster. Any glass pitcher will do. Pour the wine and let it sit for at least 15 minutes before serving.

Refrigerate opened wine. Resealed with a cork, a bottle will last two to three days chilled. A screw top (which keeps out more air) will buy you an additional day.