Just the right temperature
The right temperature for wine can make the difference. Most people serve white wines too cold and red wines too warm. White wines should be “chilled” but not served ice cold which numbs your palate and dulls the taste. After all, we’re not talking Bud Select which used to brag about having no taste at all; good wine has nuances and complexities of flavor which can be lost if it’s served too cold. Chill your whites down to 45 or 50 degrees - don’t just stick them in the fridge and forget them. Chill them for 20 minutes or so. And red wines: don’t let them get any warmer than 65 degrees. Pop them in the fridge for ten or fifteen minutes to bring them down to a fresher, more drinkable temperature.