It is often said that "nothing is known about wine", which means that it is impossible to distinguish between grape varieties and regions, and it is impossible to talk about aromas, tannins and so on. In fact, to get an idea of wine, it's best to start from scratch and avoid these mistakes. 1: Can I store wine in the kitchen? Some people keep the wine in the kitchen cupboard (sometimes even under the oven) for convenience. The high temperatures in the kitchen, large temperature fluctuations and off-flavors are all killers of wine, and any kind of wine can shorten the lifespan, especially those that are particularly fragile. 2: Should You Pair Red Wine With Cheese? The tannins and acidity contained in red wine are the fierce rivals of cheese. In fact, with the rare exceptions that we won't discuss in detail here, cheeses paired with red wines are very rare, and most cheeses prefer white, yellow, or even champagne and some sparkling wines, such as white wines from Vouvray, crémants from Alsace, or cerdon rosé from Bugey. 
3: Should you drink champagne in a wine glass or a flat-bottomed open glass? During the festival, many people choose the flat bottom open glass, which has a very ** shape, but unfortunately it disperses the bubbles and flattens the flavor of the wine. 
However, people with slender champagne glasses should not be too confident, because the glasses are too tight on the contrary, which will prevent the aroma from fully dissipating. 
It is better to choose a glass called a "tulip", the opening of which is close to that of an open glass, but with a fuller shape. 
Or, as Ella Lister, an expert and taster at Le Figaro, suggests, "a simple glass of red wine can do the job". 4: Should wine be served at room temperature? No, unless you live in a cave. If the temperature of a red wine is too high, it will inevitably lose its aroma and precision, especially between appetizers and desserts, and its temperature in the glass will inevitably rise. It is best to serve the wine a little cooler, around 14-15 degrees, especially for fruity red wines. If the temperature is too low, you can gently warm the glass in your hands, but to avoid raising the temperature above 18 degrees, red wine can be stored in the refrigerator after opening the bottle and drunk within two days. 5: Should the necessary decanting be done for aged wines? There are also differing views in this regard. The vast majority of wines will be "open" in the glass. Pour old wine into the decanter, not to breathe it – it has actually been breathing through the cork for a long time in the cellar and may instead be sensitive to too much oxygen – but to avoid pouring sediment into your glass. On the contrary, the young wine is poured into the decanter for an hour or two to make it more complex and able to express itself best , especially if it is not filtered and has a slight sedimentation. It is important to note that decanting is not only for red wines, but also for young white wines that taste better after this delicate step. 6: Is organic wine necessarily healthier? Although organic certification is often reassuring to consumers, it would be a mistake to assume that certified organic wine must be healthier than wine without a certification logo. This is because some organic growers use all the chemicals allowed by organic certification in their vineyards, while others who do not may allow minimal intervention, depending on the winery. Should it be paired with sweet wine for dessert? Pairing sweet wine with greasy or very sweet desserts is not appropriate. While it is powerful to end a meal with a sweet wine, a lively white wine, a tense champagne or a restrained red wine is equally great to pair with an after-dinner snack without worrying about oversaturation or a hyperglycemic crisis. On the contrary, do not hesitate to set the stage for sweet wines in the appetizer, especially before the palate is not yet tired. Or with crustacean seafood - oysters and botrytis are a perfect and amazing combination. 
8: Is it advisable to serve port and ouzo as an appetizer? Unless you're really bad at cooking and have to anesthetize your guests' taste buds and your conscience, don't serve absinthe, spirits, and other fortified alcoholic beverages as an appetizer that can weigh and numb your mouth in the first place. 9: Should I only drink wines from famous appellations? For those who only drink "Famous Wines" and only believe in famous appellations, we recommend that you try not only other appellations, but also "IGP (Protected Regions)" and "VDF (French)".Thanks to the efforts of a new generation of winemakers, they are experimenting with new combinations of grape varieties in both categories, without being constrained by the excessively strict regulations of the French National Wine Authority (INAO). This makes these wines more liberating, often full of originality and more accessible to the people. 10: Is it possible to store wine upright? Another common mistake is to store wine upright, which can cause the cork to dry out. If the wine is not in contact with the cork, the cork will dry out and it will be easier for oxygen to enter the bottle and oxidize the liquor inside. Therefore, it is best to let the wine soak the cork diagonally, or at least horizontally if possible. 
Compiled from: Alicia Dorey, Dix Erreurs Fréquentes à Ne Plus Commettre en Matière de Vin