You want to neutralize the tasting conditions as much as possible, so the wine has a fair chance to stand on its own.
The temperature of the wine will also have an impact on your impressions, as will the age of the wine and any residual flavors from whatever else you’ve been eating or drinking. You want to neutralize the tasting conditions as much as possible, so the wine has a fair chance to stand on its own. If a wine is served too cold, warm it with your hands by cupping the bowl. If a glass seems musty, give it a quick rinse with wine, not water, swirling it around to cover all the sides of the bowl. This is called conditioning the glass. Finally, if there are strong aromas nearby—especially perfume—walk as far away from them as you can and try to find some neutral air.