When in a restaurant or wine bar, 73 per cent admit to being intimidated by the wine list.
Six in ten – 58 per cent – confess that they do not know enough about wine to be confident ordering.
And over a third – 36 per cent – have no idea what they are tasting for when a waiter invites them to try a wine but will not admit it.
Brits typically spend £25 on a bottle of wine for a dinner party but one in ten will splash out £100.
But, again, many are clueless when choosing what to buy in store with 29 per cent only buying wine that is on offer and 23 per cent always picking wine from the same country or region.
Just 18 per cent bother to buy wine to match the food that they are eating.
The survey of 2,000 Brits was carried out for Californian winery E&J Gallo’s Dark Horse brand.
It has teamed up with wine expert Joe Wadsack, co-host of BBC show ‘Food & Drink’, to try and enlighten wine drinkers.
He said: “It’s amazing how far a little useful information can take you.
“Knowing what food tastes good with what sort of wine, and more importantly why, is very useful information to have.
“This is not just because it will increase your enjoyment of your food but more importantly because you will avoid matches that don’t work.
“Some food and wine combinations just clash and can make the food taste downright odd and we don’t want that.
“The science of food and wine matching is more about avoiding howlers than slightly improving your meal.”
His top ten tips or ‘wine commandments’ for drinkers include using the right glass.
Red wines breathe and taste smoother in tall glasses with a big bowl; white wines do better in glasses with a smaller bowl and narrower rim because they help to preserve the cooler temperature.
Red wine should be served at slightly lower than room temperature to smell its subtle aromas and fully appreciate its flavours.
If it is too warm, especially in summer, the wine will taste too jammy.
Wines in screw top bottles are not of lesser quality, a popular misconception.
He suggests learning an easy wine and food pairing to impress guests like matching Sauvignon Blanc with any tomato-based dish.
And he cautions that price does not guarantee quality.
Wine becomes expensive when there is a shortage but wine is not necessarily better just because it is made in smaller quantities.