Wine Experts Debunk the Biggest Misconceptions That Spoil Good Wine

Published April 16, 2026

We consulted winemakers, wine retailers, and sommeliers to identify the most common misunderstandings they encounter among everyday wine drinkers. Heeding their guidance will help you approach wine with confidence, without the anxiety that often accompanies interactions with sommeliers.

1. Spending more money guarantees better-tasting wine. (False)

"Don't assume that a higher price tag automatically means superior wine," explained Rodolphe Boulanger, vice president of wine merchandising at Total Wine & More.

Numerous elements influence the cost of a bottle, including quality, scarcity, consumer demand, and production expenses. According to BinWise, a beverage management platform for the wine industry, retail prices for wine generally include a 50% markup over wholesale costs. For example, a wine priced at $7 wholesale will typically retail for about $11 in stores.

Given these variables, some affordable wines can be outstanding, with many hidden treasures available. "One of my most enjoyable recent experiences was a $12 French Pinot Noir from Cambos Feret," Boulanger shared. "It exceeded expectations in quality."

2. Relying on wine critics’ scores ensures you’ll always pick a wine you enjoy. (False)

Wine critics and publications commonly use a 100-point scale, where a score of 80 denotes a good wine and 95 or above signifies excellence.

However, as with any subjective reviews—whether for food, theater, or other arts—these scores reflect expert opinions rather than objective truths. "The idea that critics’ ratings create a single definitive ranking or that a 100-point wine is inherently the best can be misleading," Boulanger said. "While ratings can guide your choice, what truly matters is your personal and your guests’ preferences."

3. Adding ice cubes to wine to chill it is not advisable. (True)

"No judgment here, but if you want to savor wine as the winemaker intended, ice cubes are not ideal," said Dana Spaulding, a level 2 sommelier and CEO of the single-serve wine brand Wander + Ivy. "Ice dilutes and waters down the wine."

She suggested alternatives: "A popular trend I’ve noticed is chilling wine glasses in the freezer before serving, which is both practical and visually appealing on social media. I also love using frozen whole grapes instead of ice cubes, as they chill the wine without altering its composition as they thaw."

4. Leftover wine should always be stored in the refrigerator. (True)

"The refrigerator is an excellent place to keep any leftover wine because cooler temperatures slow down chemical reactions like oxidation," said Michelle Feldman, co-founder of Good Clean Wine. "A resealed bottle of red or white wine stored in the fridge can remain fairly fresh for up to five days."

If you thought red wine shouldn’t be refrigerated, you can discard that notion. "Opened and recorked red wine stored in the fridge maintains its profile," Feldman explained. "While refrigeration doesn’t stop oxidation entirely, it significantly slows it down. This is common practice among restaurants, sommeliers, and winemakers."

Additionally, she noted that refrigerated red wine doesn’t need to be warmed back to room temperature before serving. "Once poured, chilled red wine quickly reaches the ideal temperature in the glass," she said.

Spaulding emphasized the importance of bringing wine indoors quickly, especially during warmer months. "Wine exposed to temperatures above 70 to 75 degrees Fahrenheit begins to spoil, turning into vinegar," she warned. So avoid leaving bottles in your car trunk all day after purchasing.

6. Saving a bottle of wine for a special 'someday' occasion is a good idea. (False)

"Unless you’re purchasing a wine specifically meant for aging, don’t hold onto your wine," Feldman advised. "Most wines don’t improve with age and should be consumed soon after purchase, ideally within a year. Sparkling wines are best enjoyed fresh, so go ahead and open them now. Still wines usually reach their peak about two years after bottling."

Feldman pointed out that only about 1% of all wine produced is intended for aging, so very few bottles truly benefit from it. "Generally, wines with high acidity, tannins, sugar, and alcohol—like fortified wines—as well as complex premium wines, are the ones that age well," she said.

7. Champagne should only be drunk from a flute. (False)

Cameron Nadler, known on Instagram as "everyday_sommelier" and wine director for New York’s Zero Bond and Sartiano’s at The Mercer, stated that a flute is not mandatory for enjoying sparkling wine. "A versatile wine glass works wonderfully for Champagne because it allows you to experience all the flavors as the producer intended," he said. "While flutes are still popular, I find larger glasses better for drinking Champagne."

8. Red wine should be served at room temperature, and white wine should be very cold. (Mostly true, but somewhat false)

Florent Latour, CEO of Maison Louis Latour—a Burgundy-based wine merchant and family-owned business since 1797—explained, "People often misunderstand the ideal serving temperatures, serving red wine too warm and white wine too cold, which can mute their flavors."

He recommended chilling red wine for 20 minutes before serving. Conversely, pre-chilled white wines should be removed from the refrigerator about 25 minutes before drinking to maximize enjoyment.

9. Red wine pairs with meat, and white wine pairs with fish. (False)

"A typical mistake is overcomplicating food and wine pairings or following rigid rules," said Linda Trotta, director of winemaking at Bread & Butter Wines and vice president of global winemaking and sourcing at WX Brands. "When done right, you can enjoy red wine with seafood or pair a high-end Champagne with fast-food french fries."

10. The best way to open sparkling wine is with a loud, celebratory pop. (False)

Latour advised against dramatic openings that cause excessive spraying and wine loss. "While it might seem fun, it creates a big mess and wastes wine," he said. "Instead, hold the cork firmly and slowly twist the bottle with a kitchen towel over the top. This method still produces a satisfying 'pop' without the mess."

11. Sommeliers are there to pressure you into buying expensive wine. (False)

"Our role as sommeliers is to educate guests on the basics so they feel more confident ordering next time," Nadler said. "I would never want a guest to feel ignorant, and there’s always a polite way to guide them rather than bluntly saying, ‘You’re wrong!’"