(BI) - 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 reevaluate what we know about our favorite grape juice with the help of a couple of pioneers in modern wine. We spoke to two super knowledgeable 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.

4. Remember, Somms aren't actually the elitist d-bags you see in movies.

Throw out all the crap that you've heard about sommeliers out the window. They're here to help you, so don’t be intimidated by someone whose title is French enough to have a silent R. “The Sommelier stigma goes hand in hand with general wine stigma. More often, we’re just super passionate, hospitality-driven people who want to share our joy with you and provide you with an incredible dining experience,” says Marci.

5. Don't assume you know what your favorite type of wine tastes like.

Turns out, it's not all about the more you know... “The more you know about wine, the less you know,” says Twomey. You might think your Pinot noir tastes weird, and some might even argue with their server or bartender about it (and subsequently make a tool of themselves), but it tastes different because of the terroir. You can plant the same grape in California and South Africa and British Columbia and it’s going to taste differently because of the soil, as well as the climate, and the way the winery harvests and peels the grapes once they’re ready to be made into wine.