Darryl Beeson of Dallas, sommelier and wine educator for the International Sommelier Guild:
"My first piece of advice on opening wine -- do it often! Cut the foil capsule below rather than over the lip. It makes a cleaner cut and eliminates foil shards that can stick out and negatively affect your pour.
"For delicate corks, use an Ah-So opener, which pulls corks out whole without piercing."
Sommelier Kim Wallace of Houston, Republic Beverage Diamond Division:
"When opening old or unfiltered wines, I suggest two procedures: If drinking it in a day or so, set the bottle upright and leave it undisturbed to allow sediment to settle at the bottom. Decant the wine, and slowly pour it into a container while lighting the underside of the neck with a flashlight. When you see sediment, stop pouring.
"If drinking it within an hour or two, pull the wine from storage in its horizontal position, place it into a wine cradle with as little tilting as possible to keep the sediment settled, then decant and filter with a fine mesh strainer."
Click here for more great articles on storing and serving wine.