Wine etiquette crimes: 10 controversial things people do with their wine

There was a time when wine etiquette felt almost sacred, a quiet code understood by those who swirled and sniffed with practised precision. But that order has been steadily unravelling. The lines between serious appreciation and casual enjoyment have blurred, leaving even seasoned drinkers unsure what qualifies as acceptable behaviour.

Social media has only accelerated this shift: videos of ice-laden rosé, microwaved reds or wine poured over fruit gather millions of views, each sparking familiar outrage from traditionalists and a shrug from everyone else. What was once a symbol of ritual is now just another drink—adaptable, remixable and often unbothered by the rules. Whether you see these habits as small rebellions or lapses in judgement, they reveal how modern drinkers are rewriting the unwritten laws of wine etiquette, one glass (or bottle) at a time.

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Adding ice cubes

Purists call it sacrilege; casual drinkers call it smart hydration. Ice dulls aroma and flavour, but it also makes cheap or overly warm wine more drinkable. The French even coined a word for it: piscine, as in rosé “on the rocks”, which is now fairly accepted on the Riviera but still frowned upon elsewhere.

Blending wines together

Mixing bottles of different varietals might scandalise purists, but it’s a practical way to finish what’s open (Photo: Jay Wennington/Unsplash)

Mixing leftover bottles, say, a Merlot with a Shiraz, to create a personal blend feels like a direct affront to wine etiquette, though some oenophiles quietly do it themselves. The result can be muddled or, on rare occasions, surprisingly balanced.

Making wine slushies or frozen cocktails

Turning rosé into frosé or blending red wine with frozen fruit and ice splits opinion. It’s refreshing, undeniably fun and completely undermines the traditional seriousness of wine etiquette. Sommeliers may grimace, but few can argue with its popularity at summer gatherings, especially in tropical countries.

Microwaving wine

Some people warm a glass in the microwave instead of letting it reach room temperature naturally. It’s fast but risky. The uneven heat can destroy aroma compounds. For purists, this is one of the ultimate breaches of wine etiquette, but for the impatient, it’s just practicality.

Mixing with soda or juice

A splash of soda or juice softens sharp flavours and sparks debate over where enjoyment ends and heresy begins (Photo: Abbey Alabi/Unsplash)

Wine spritzers, sangria and Italy’s vino con gazzosa, or wine with lemon soda, all bend the “don’t dilute” rule. Even so, these drinks have cultural roots that predate the modern obsession with purity. It’s a reminder that wine etiquette is as regional as taste itself.

Using it for cooking before tasting

Serious cooks insist you should never cook with wine you wouldn’t drink. Many home cooks ignore that entirely, reaching for whatever bottle is open. It’s a habit that exposes a divide between culinary pragmatism and the precision demanded by traditional wine etiquette.

Storing wine in the fridge door

Temperature swings from frequent opening can spoil wine faster, but convenience usually wins. Bottles stored upright also risk drying out the cork, which can let in air and accelerate oxidation. While sommeliers recoil at the thought, most casual drinkers just want a chilled glass after work, proof that not everyone is bound by strict wine etiquette.

Re-corking and keeping it for weeks

Stretching an open bottle over days feels efficient, but every sip after the first tells a slightly different story (Photo: Árpád Czapp/Unsplash)

Once opened, wine begins to oxidise quickly. Yet people keep bottles for days or even weeks, believing gadgets or cling film hacks can bring them back to life. It’s optimistic, if not scientifically sound, but another example of flexible wine etiquette in everyday life.

Drinking straight from the bottle

Drinking straight from the bottle is considered a faux pas because it bypasses every ritual that defines wine etiquette: the pour, the swirl, the shared experience. It also exposes the wine to more oxygen and bacteria, dulling its flavour. Few gestures breach tradition quite as dramatically, though it remains a familiar image of defiance and carelessness in equal measure.

Saying the wine is delicious after sampling it at a restaurant

The small taste poured by a sommelier isn’t meant for approval of flavour but for checking if the wine is faulty. Still, many diners instinctively comment on its taste, unaware they’ve broken a quiet rule of wine etiquette. It’s harmless, though it reveals how ritual and misunderstanding often coexist in the dining room.

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