Serve your wine at its ideal temperature.  We've all heard that red wines are served at (a cool) room temperature and white wines are served chilled.  This is a good rule of thumb though determining the very best temperature for serving your many types of wine can be a bit more nuanced than that. 

Some of the finer points:

• Don't over chill your white wines--throwing them in the freezer may mute the taste!

• Don't over heat your reds by putting them near the oven; you'll muddy the flavors.
  
  
• The best way to bring your wine to its proper serving temperatures is to immerse the bottle in a (chilled for whites or room temperature for reds) water bath.  This can safely bring your wine to its proper temperature in about 30 minutes.
  
  
• The colder the wine, the more you will detect its acidity and the less you will detect its sugars. Think of dessert wines--they appear more balanced when served well chilled.
  
  
• The warmer the wine, the less bitter and astringent it will taste.  That's why a tannic Napa Cabernet will show best at 68º F or slightly warmer.  If you find that your red wine is a bit too cool and tasting a bit too bitter, hold the bulb of the glass in the palm of your hand as you swirl the wine.  The warmth from your hand will gently warm the wine and you may find that the bitterness subsides.