Drinking wine is easy, but who doesn't want to do it better? There could easily be a long list of tips and suggestions, but for simplicity this is just to drivie home just a few key points.

• Wine should be served at optimum tempertures to bring out the best in the wine; so put away the ice bucket. A good general range is for most reds, 65 degrees, and 60 degrees for whites. If the wine is poor quality, by all means get those whites good and cold, as it will cover up mistakes in the wine. 

Decant - let your wine come up for some air. Crack a bottle on a Monday morning and it will be something to look forward to during the day. It just might change how you feel about Mondays. If you can, taste the wine the next day and see how it shows. Often times, a wine can taste better on day two.

Left-over wine - both reds and whites get the oxygen out and put them in the fridge to lengthen the life of the wine. A $15 investment in one of those packages that contains rubber stoppers and a tool to extract most oxygen is well worth the investment. Reds may last three days and whites 1-2 days. These figures have varience but are a general guidline. 

These are just a few basic aspects that can make a significant difference in how your wine is tasting. Can you tell a difference in any of these aspects in your wine tasting experience?