Learn and Know the following

Wine Don’ts
• Don't think you have to know everything about wine to appreciate or serve it. The best wine professionals readily admit that no matter how much they learn about wine, there is always a lot more to discover. Everyone has to start somewhere. The know-it-all "wine connoisseur" is a bore.
• Don't be put off by wine jargon. In spite of your wine-geek friend Herb, who may toss out terms like "malolactic fermentation" or rattle off endless statistics about "yield per hectare," the bottom line is to decide whether you like what you taste.
• Don't pay too much attention to archaic, stuffy rules. The old saw that red wine goes with red meat and white wine with white meat should be taken with a liberal dash of salt. Drink what you like, and again, don't be afraid to experiment in combination with foods.
• Don't think that white wine is only for women or red only for men. Although certain whites may sometimes be referred to as having feminine qualities, white wine is not a woman's drink any more than red is a man's. Rosés are also appropriate for everyone at certain times (mostly summer lunches).
• Don't store white wine in the refrigerator for weeks. This will cause a loss of flavour and can turn corks moldy. Chill your whites for an hour or two before serving, or use an ice bucket to chill them at the table. As I recommended on my list of do’s, white wine should be served cool — between 43°F and 53°F — not icy cold.
• Don't fill your wineglasses to the brim. A wineglass should be filled approximately one third full. This leaves room for the wine to breathe and provides space in the glass for swirling the wine, which releases aromas and flavours. A wineglass that's too full is also top-heavy and tends to tip over more easily. When you order a bottle of wine in a restaurant, a good waiter will refill your glass periodically (before it becomes empty). If you're taking on the task of refilling the glasses, fill other guests' glasses first, then your own.
• Don't take a wine to a dinner party with the expectation that the host will open and serve it. Few good cooks would go to the trouble of planning a dinner without putting thought into choosing a wine that will be an integral part of the meal. If you bring a wine to dinner, make it understood that it is for later use. It's entirely appropriate to say, "Here's a gift for your cellar," thereby relieving your host of the obligation to pour the bottle immediately.