Learn and Know the following

Wine do's:
• Do start with simple and inexpensive wines, and work your way up to the powerhouse bottles. There is no point in opening an expensive and complex Chateau Lafite-Rothschild Bordeaux as your first red-wine experience. Start with an $8 Merlot and save the big guns for later. You will appreciate the Château Lafite all the more when you get to it.
• Do try a variety of wines. Trying everything is the only way to build your sensory memory and discover your own tastes. You'll never make any progress with wine if you stick to the same Chardonnay or Cabernet Sauvignon, no matter how much you like them.
• Do go with your instincts. There is no point in suffering through a wine that you really don't like just because you have read that it's supposed to be good. Wine, like art, is subjective. As you become more experienced, your opinions will become more informed, but meanwhile, don't hesitate to voice an opinion about a wine that you taste.
• Do realise that the most important characteristic of a good wine is balance. A wine's flavour can have many different elements: fruit, tannin, spice, oak, etc. The best wines have all these things in a complex harmony, and no flavour overshadows the other.
• Do use stemware. It may seem snobbish to beginners, but the right glass really does enhance the taste and increase your appreciation of a wine. You need not spend $50 per stem for the finest crystal, but do look for glassware that is delicate, balanced, and has a large bowl, which will allow the wine to "breathe" (interact with the air, thereby releasing all its aromas and flavours). Opt for clear, classic stemware; avoid coloured glass or cut crystals (which disguise the appearance of wine).
• Do serve wine at the right temperature. I don't know how many dinner parties I've attended where the Chardonnay arrives freezing cold (hence closed down and tasteless) while the Cabernet feels like it has been stored next to the oven. Whites should be cool but not icy; serve them between 43°F and 53°F. Pour sparkling wines and Champagnes on the cool side (around 45°F). Reds should be served at cellar temperature (between 55°F and 65°F), not room temperature.
• Do save leftover wine — for up to three days, or perhaps a little longer if it has been corked and refrigerated. Some wines, especially newer reds, can actually improve when they are kept open overnight (because the by-products of fermentation have a chance to disperse). Most wine, however, loses something after the first go-round. You can buy a canister of inert gas specially marketed for spraying into wine bottles, the purpose being to eliminate oxygen contact, which causes wine to oxidise and spoil. Perhaps the best and easiest solution is to use that good leftover wine for cooking!
• Do discuss wine with your friends and colleagues at every opportunity. You might even think about starting a tasting club, where you gather regularly with friends to share new bottles and your thoughts about them.
• Do establish a relationship with a wine merchant. Some supermarkets have well-tended wine departments, but if yours doesn't, then go straight to a reputable wine dealer. Having a personal relationship with a favourite wine merchant who knows your taste and your budget is invaluable. You will get better advice, and the wines in stock will have been selected with more care. Most wine shops take pains to make sure their stock is kept under proper conditions, minimizing your chances of getting a bottle that's been spoiled by improper storage. If you are looking for a specific wine that your wine shop doesn't carry, ask your merchant to order it.