An expert reveals a habit that can spoil the taste of wine

A wine expert has revealed that a common habit could ruin the taste of wine. According to a statement made to Fox News Digital, New York-based sommelier and wine educator Sarah Looper warns that certain habits before drinking wine can alter its true characteristics. The advice was shared on August 16, 2026, at 23:22. Many wine enthusiasts believe that drinking water before tasting wine helps “reset” the palate, but Looper explains that this practice might actually prevent one from experiencing the wine as intended by the winemaker. She notes that any liquid consumed prior to the first sip changes the chemical balance in the mouth, including its pH level, which can directly affect the perception of flavors. For accurate evaluation of wine, Looper recommends patience. The first sip, she says, is not meant for immediate assessment but rather to allow the palate to become accustomed to the wine. Before taking the first sip, it’s advisable to let the wine breathe. “Because we better detect aromatic molecules even through our mouths, we will more effectively identify them with the second sip,” she explains. This phenomenon is known as retronasal olfaction, where aromas from food or drink travel from the oral cavity to the nose and significantly influence the final flavor experience. The key is not water, but time Each person has slightly different taste buds, and factors such as pH levels in the mouth and sensitivity to specific tastes can greatly influence how we perceive wine. Therefore, what we consume just before drinking wine can have a considerable impact. “If you consume something sweet and very acidic, like Coca-Cola, or drink a strong cocktail before wine, you’ll completely confuse your senses,” Looper cautions. According to her, it's impossible to immediately transition from such beverages to wine and expect the brain and taste buds to correctly recognize the wine's characteristics. Thus, the key to “resetting” the taste buds isn’t necessarily a glass of water, but rather some time. “Give yourself a little time, then take the first sip of wine and allow your brain to adjust to what you’re tasting. Only then take the second sip,” she advises. The second, sometimes even the third sip, should enable one to truly appreciate the wine’s complexity. Oxygen also plays a role in altering the wine's taste. When wine is poured into a glass and comes into contact with air, its aromas and flavors gradually develop, allowing the wine to be tasted quite differently minutes after the first sip. Temperature also affects the wine's character In addition to what we consume before drinking wine, several other habits can influence its sensory experience. One of the most common misconceptions is the belief that white wine must be served almost ice-cold, while red wine should be at room temperature. If white wine is too cold, it may lose its delicate aromas and flavors. Conversely, if red wine is too warm, it can feel heavy, with alcohol becoming overly prominent and overshadowing fruit notes. Recommended serving temperatures vary depending on the type of wine. Sparkling wines are best served at around 3 to 7 degrees Celsius, light whites and rosés at 7 to 10 degrees, and fuller-bodied whites at 10 to 13 degrees. Light reds, such as Pinot Noir, best express their characteristics at approximately 12 to 14 degrees, while fuller-bodied reds, like Cabernet Sauvignon, are ideally served at 15 to 18 degrees Celsius. A good rule of thumb is to serve wine slightly cooler than room temperature, as it will warm up relatively quickly in the glass. The shape of the glass is also not merely aesthetic. Glasses have rims primarily to prevent the warmth of the hand from warming the wine. If held by the stem, the wine remains cooler, preserving its intended characteristics.