Wine with the bottle on its side or upside down to keep the cork moist. Keep wine at room temperature (55-65 degrees) in a basement or garage, and away from heat, vibration, and direct sunlight.
Chill champagne or sparkling wines for 3 hours (to 40 degres), and white wines for 2 hours (45-50 degrees). Reds are served at room temperature (60-65 degrees).
Most wines are ready to drink when you buy them. Fruit wines should be consumed as soon as possible after purchase. Some dry red wines will age nicely in the cellar. Take time to meet the winemaker and discuss the aging possibilities for your particular purchase.
Certain foods and spices just don't harmonize with wines. For example: vinegar, onions, garlic, fishy hors d'oeuvres, spices, mustards, etc.