Have you made a wine faux pas? Don't worry, they're more common than you think

Australians may have pioneered drinking cask wine from a clothesline, but it seems we're not alone when it comes to the occasional wine faux pas.

A poll by the International Wine Challenge, the organisation that names top drops from around the world each year, found a portion of wine drinkers in the UK had pronounced the 't' in merlot or Pinot, and almost a third gulped wine instead of savouring every sip.

(Though we've all done that last one at least once ... right?)

The survey, which polled 2000 people in Britain, spilled the secrets of shiraz-swillers: some admitting to drinking from the bottle, shaking up wine before serving it or bringing a bottle to someone's house for dinner - then taking it home if it wasn't opened.

Other crimes against wine included drinking from a tumbler instead of a glass, making a DIY sparkling by mixing lemonade with wine or serving a guest with a glass that was still stained with lipstick.

So how do Australians fare in the wine faux pas stakes?

Wine writer Mike Bennie says some actions considered a faux pas - such as keeping a red in the fridge or using a tumbler instead of a glass - are actually perfectly acceptable in Oz.

"Wine should be drunk with gusto and not fussed over too much," he says.

"Sure, a special bottle might need a little bit of extra consideration, but for the most part wine should be set on the table and used as a condiment for our social occasions.

"Fussing over glassware, decanters and pouring etiquette I leave for professional sommeliers in fine dining restaurants to create an experience for a meal.

"At home, I'm happy sloshing wine in tumblers and drinking reds with a light chill."

Bennie, who has written for The Wine Front, goodfood.com.au and other food titles, says there are a few things that could increase enjoyment of wine, but there aren't any general wine faux pas people should be worried about.

"Sure, you could point a finger at the person drinking a big, rich, full-bodied red with their fresh oysters, or having an aromatic, light fresh white with a barbecued steak as a bit off the beaten path, but in the end, enjoy wine however it makes you happy," he says.

"That being said, the most common mistake I come across is that in Australia we drink our white wine way too cold, usually straight from fridge or off ice.

"Let them rest a bit before drinking, so raise up a little in temperature, to give white wines a chance to show off their best assets. We also drink our reds too warm, usually from a shelf or cupboard – in Australia reds could do with a quick chill before consuming, it helps tighten them up a bit and makes them a touch more refreshing."

In general, people shouldn't worry about others knowing more about wine, he says.

"I still make mistakes now, but one of the great things about wine is that the fun of the stuff, the good times that flow, is forgiving."

But he does have one tip on how to pronounce Moët: "For the record, it is Mow-et not Mow-ee. Just for the record, of course!"