Wine is often used in wild game cooking, and it is most often accompanying the wild game dinners.

Most wines are rather delicate in character and, therefore, must have careful handling and storage.

Storage is an important factor particularly in the red wines. Some of the old homes that have old basements in them can still maintain a fairly good temperature. However in more modern houses it may be difficult in the summers to maintain a temperature that can keep the temperature at or around 50-55 degrees. Wines should also be stored in the horizontal position. In other words they should lie on their side so that the corks do not dry out. Once they have been placed in the bins they should be disturbed as little as possible.

It is often mentioned that red wine in particular should be served at room temperature – that is, not chilled. As a result, many people serve wines that are entirely too warm, particularly in the summer time. Room temperatures in the United States usually run from 72-75 degrees, which is entirely too warm for any palatable drink. The best serving stage should not exceed 65 degrees and younger and cheaper wines are probably better served a little bit cooler. No fine red wine should be rapidly warmed or rapidly cooled.

White wines may be chilled and cooled as quickly as beer or any soft drink. White wines are best served at around 40-45 degrees.

Ice should not be put in wine. It is like adding water to the wine and is one of the easiest ways to ruin a rare or expensive bottle of wine.

Wine is best, of course, when it is served and consumed after the cork is pulled. If half a bottle is used and then it is allowed to sit on sideboard for several days, the red wine will surely deteriorate. The best way to do, in case you can not use the whole bottle of wine, is to place it in the refrigerator and use as soon as possible but do not by all means chill to an excessively low temperature, particularly in the case of red wines.

A real wine connoisseur, of course, can quickly detect and taste the fine and delicate flavors of the finest wines, whereas the occasional wine drinker perhaps pays little or no attention to them.