Wine’s come a long way since fancy kings, and joints that make you wear a jacket before coming in. And with that, we decided to re-evaluate what we know about our favourite grape juice with the help of a couple of pioneers in modern wine.

Trillist spoke to two super knowledgable New York City wine lovers, Frederick Twomey, owner of a popular wine bar in Chelsea, and Marci Noble, wine consultant at trendy wine pub and burger joint, for their insights. Here’s what you should know:

1. Don’t be afraid to stick red wine in the fridge for a few minutes

The rule about serving red wine at room temperature is very “Last Century England.” “Room temperature today is 68, 72 at my mother’s house,” says Twomey, who keeps his red wine fridges at 55. As the wine warms, the taste becomes more alive — but if it’s too warm it starts to flatten and it doesn’t hold on to the fruitiness as well. “I’ve asked for an ice bucket before. I do get a funny look, but so often wines are too warm and I can’t appreciate it,” he added.

2. White wines shouldn’t be freezing either

Yeah, the rule about white wines needing be cold isn’t wrong, but you’re over-chilling. Only cheaper whites of lesser quality should be ice-cold. If a worthwhile white is too cold, the taste will be dulled. “If I’m drinking a great (white) Burgundy,” says Twomey, “I prefer it to not be on ice. If it’s coming out of the fridge at 40 degrees, that wine is too cold — you’re losing all the nuances. The wine needs to become alive.”

3. Drink wine in a cognac glass

No, not all the time. But you need a big enough glass to swirl that wine (the stuff’s been sitting in that bottle for a while, after all) and sometimes the restaurant you’re at might not have those big bubble glasses. So ask for a cognac glass instead — they’re big enough to do the job.