To prove that wine can be understandable, approachable, and fun, we dove into the potential merits of TikTok trends like red wine with milk or citrus soda and myth-busted supposed drawbacks to drinking wine from a can or box.

Still, certain wine mistakes are just that: mistakes. These “icks” could be affecting your overall enjoyment level, impeding your ability to find a new favorite wine, or could be downright rude.

We spoke to sommeliers from coast to coast and asked them to spill about their biggest wine “icks,” or the most common mistakes they see people make so that you can steer clear, save face, pair food and wine like a pro, and potentially find your new wine soulmate.

10 of the Biggest Wine “Icks,” According to Sommeliers

What qualifies as an “ick”—a popular catchphrase on social media about something that disgusts or is displeasing—is extremely personal. But as a general rule, there are some best practices when it comes to wine that can improve your tasting experience and elevate the experience of anyone sharing your table or even in the vicinity. 

“I loved wine before I became part of the industry, but now that it’s my career, it’s harder not to notice the small ‘icks’ when I’m out dining with my friends and family,” says Lesley Neves, sommelier at The Ritz-Carlton, Lake Tahoe in North Lake Tahoe, California.

Read on for the tea about common wine mistakes to avoid, according to sommeliers, and what to do instead.

1. Only Drinking Your “Safe” Wine Varietals

One of the most common wine “icks” is being too intimidated or rigid to experiment.

“My top tip is to taste fearlessly,” says Neves. “Instead of reaching for your favorite bottle of Chardonnay the next time you’re at the grocery store, grab a bottle of Chenin Blanc or Vermentino. The world of wine is wide, and continually tasting the same thing reinforces the idea you have a favorite—or least favorite—variety or style of wine.”

While it’s wonderful to know a type of wine (or a few) that you enjoy, not exploring other options closes you off to the potential of new experiences, Neves adds.

“I understand wanting something comfortable and safe (these factors are beneficial to someone with autism), but if you never try anything new your comfort zone will never grow. The journey of learning about wine also involves learning more about yourself,” says Neves.

As you taste new wines like Txakoli, Bobal, or Frappato, don’t be afraid to ask questions to folks who have had or studied them before. Don’t know where the grapes grow? Can’t quite pinpoint the flavor notes or aromas? No pressure. Neves lives by the motto, “ask smart people dumb questions,” and believes that aiming to learn and understand is never an “ick.”

2. Overlooking the Impact of Sauces

Sauces can be a better clue for wine pairings than protein. Adam Cass, restaurant operations manager and sommelier at Aba Miami in Bal Harbour, Florida, is a firm believer that zeroing in on the protein as the only important element to consider is an “ick” and can be a head fake.

“Pairing wines with sauces rather than the protein itself can lead to some unconventional but delightful matches,” he explains. So how do you know what goes with what? “A good rule of thumb is that ‘what grows together goes together,’  a phrase that rings true for Italian wines and the region’s tomato-based dishes and sauces.”

3. Feeling Handcuffed to Red and White Wine Protein Pairing “Rules”

Many of us were indoctrinated with the mindset that red wine goes with beef and pork and white wine is all you should serve with fish, seafood, and vegetarian fare. Cass says that this hard-and-fast philosophy can be far too limiting.

“When guests are open to exploring, they often experience a marvelous shift in perspective, leading them to experiment with adventurous wine pairings. For example, a ribeye steak pairs beautifully with a dry German Riesling. The wine’s acidity helps break down the delicious rendered fat of the ribeye,” he explains.

To get you started, here are a few other unconventional pairings that just “work,” according to Cass:

• Duck with a full-bodied white like Viognier
• Salmon with a light red, such as Pinot Noir
• Tacos with an acidic Rosé
• Off-dry Riesling with spicy Indian, Thai, and Chinese dishes (regardless of the protein)

4. Saving Sparkling Wines for Celebrations Only

Many wine collectors are keen on tucking away bottles of sparkling wine only to uncork on special occasions. But Cass says today can be the perfect day for bubbles.

“Champagne pairs well with practically everything,” says Cass, including French fries, fried chicken, popcorn, salad, eggs, a charcuterie board, pasta with cream sauce, seafood, chicken, and fruit. 

Sparkling wine is also perfect for featuring in wine cocktails that just so happen to be some of the biggest drink trends of the 2020s, including recipes like the Aperol Spritz, the Hugo Spritz, and the Lone Ranger.

5. Saving Any Wine Too Long

Another “ick” is waiting too long to drink what you enjoy—sparkling or otherwise. Estimates vary, but many wine professionals agree that only about 1% of the world’s wine gets better with age after 10 years, so it’s wise to keep tabs on your bubbles and any bottles you’ve collected so you can aim to open them in their prime.

6. Drinking Out of Champagne Flutes

When you do open that sparkling wine, you can avoid another common mistake by choosing a better glass than the go-to tall and thin flute, according to Cara De Lavallade, wine director at Cataloochee Ranch in Maggie Valley, North Carolina.

“Drinking out of flutes is actually the worst way to smell, taste, and fully appreciate a fine glass of Champagne or sparkling wine,” says De Lavallade. “While the shape of the flute preserves bubbles, it does little to enhance aromas or flavors.”

Instead, opt for a regular white wine glass or even a glass with a large bowl, like a Burgundy glass, for your bubbly, De Lavallade recommends. Just like reds, sparkling wines can open up nicely with a bit of air.

7. Serving Wine Too Hot or Too Cold

While it can be an “ick” to serve any wine at a less-than-optimal temp, the two most common mistakes tend to be serving all wines at room temp and serving white wine too cold.

“I understand that some lower-end wines taste better if they are served at near freezing temperatures. Quality white wine, however, often shows better at slightly warmer temperatures, especially Chardonnay. You’ll find you get more aromatic and flavor notes out of the wine if you let it warm a few degrees as the acid will seem less sharp and the fruit will blossom,” De Lavallade says.

As a refresher, these are the ideal serving temperatures for wine, according to the Wine & Spirit Education Trust:

• Dessert wines: 43° to 45°F
• Sparkling wines: 43° to 50°F
• Light and medium-bodied white wines: 45° to 50°F
• Medium and full-bodied white wines: 50° to 55°F
• Light-bodied red wines: 55°F
• Medium and full-bodied red wines: 59° to 64°F

8. Overpouring Glasses

If you ask the CDC, one serving of wine is 5 ounces. At most restaurants, 6 ounces is a standard pour. However, these measurements aren’t always the rule for others, and glasses are often overfilled at restaurants, bars, and homes all too often, according to De Lavallade.

“I hate to see glasses of wine poured over halfway or nearly to the top of the glass. When a glass is so overpoured it’s impossible to fully enjoy it! How can you swirl and smell the wine? At that point the wine stops being a culinary accompaniment and is just an alcoholic beverage or a means to get intoxicated,” De Lavallade explains.

When possible, aim to stick to one of those aforementioned portion sizes; you and your fellow diners can always ask for or pour more, if desired. 

9. Flipping an Empty Bottle Upside-Down in an Ice Bucket

When you order white or sparkling wine at some restaurants, the server or sommelier will pour glasses and place the bottle in an ice bucket to keep it chilled. It’s not extremely common, but some diners think it’s appropriate to flip an empty bottle upside down and place it back in the ice bucket.

“Although turning your empty bottle upside down and sticking it back in the ice bucket may be a tolerated gesture at your neighborhood watering hole, it’s less than appropriate for a fine dining environment, or worse a winery or tasting room,” Neves says. “It signals to your server that they haven’t been attentive enough and feels as emotionally charged as foul language.” 

Instead, remove the bottle from the ice bucket, keep it on your table, and politely let your server know when they return that you’d like another bottle or that you’re ready for the next steps of service.

10. Paying the Corkage Fee to Bring a So-So Bottle to a Restaurant

This final “ick” also relates to the restaurant wine experience. Most restaurants with a liquor license offer a “corkage fee” that allows diners to pay a fee (usually $10 to $50 per bottle) to bring bottles from their cellars and enjoy alongside their meal. 

“I entirely understand if a guest brings a cherished bottle from their cellar, perhaps a wine that evokes the memories of being on vacation with their loved ones,” says Neves. “However, if you’re bringing a ‘safety’ bottle with you to subvert paying sky-high prices for wine with their dinner or to avoid the unknown of an unfamiliar wine list, I suggest you lean into this vulnerability.”

A good sommelier can act as your wine steward and should be able to recommend a comparable bottle of equal or better quality at a price point within your budget.

“When approached with the question of wine at the table, offer a few different wines you enjoy drinking at home so your server or sommelier can recommend a wine they have in-house,” says Neves.

Overall, if you’re enjoying wine outside of your home, say, at a winery, cocktail lounge, or restaurant, the best way to improve your wine-drinking experience is to take advantage of the knowledge available by the resident somm or even server or bartender.