Not every bottle needs to cost half your paycheck to be enjoyable. Maybe you grabbed something on sale at the grocery store or found a dusty bottle in the back of your pantry from last year’s dinner party. Either way, even the most budget-friendly wines can be coaxed into tasting smoother and more expensive with a few simple tricks.
Give it some air
You’ve probably heard the phrase “let the wine breathe.” When wine first hits the glass, it can smell flat or harsh. That’s usually just trapped gases and tight tannins doing their thing. Pour your wine and let it sit for 20 minutes before sipping. If you have a decanter, great. If not, a wide glass or even a clean mason jar will do. The extra oxygen relaxes the rough edges and brings out hidden flavors you didn’t know were there.
Add a Pinch of Salt
This trick sounds weird but works surprisingly well. A small pinch of salt can calm overly acidic or bitter flavors. The salt enhances what’s already there without making the wine taste salty. Add just a grain or two, give it a swirl, and you’ll notice it feels smoother almost instantly.
Keep it cool
A little chill works wonders, especially for inexpensive reds that can taste too sharp at room temperature. Pop it in the fridge for 20 minutes before serving, or longer if it’s a white. Cooler temperatures tone down bitterness and highlight fruity notes, giving the wine a cleaner, smoother finish.
Use a proper glass
The glass really does make a difference. A big, round glass helps red wines open up, while a narrower shape keeps white wines crisp and aromatic. Even if you’re drinking the cheapest bottle on the shelf, the right glass can make it feel intentional instead of like you’re just pouring something to get through the week—although nothing’s wrong with that.
Add a splash of fizz
Wine spritzers used to feel outdated, but they’re finding their way back for a reason. When a white wine tastes flat or overly sweet, adding a small pour of sparkling water can lift the flavor and make it more refreshing. The bubbles add a subtle brightness that helps balance everything out without changing the character of the wine.
Chill with frozen grapes
There’s nothing worse than a glass of wine that tastes watered down halfway through. Regular ice cubes melt fast and strip away what little character a budget wine has to begin with. Frozen grapes solve that problem. They keep your wine cold without dulling the flavor, and because they’re made of the same stuff, they blend right in. You can even pick grapes that match the wine—red grapes for reds, green for whites—to keep things cohesive.
Pair it with the right food
Cheap wine on its own can highlight every flaw, but food changes the experience. Cheese, dark chocolate, roasted meats, or pasta dishes can all make even basic wine taste richer and more complex. The right bite distracts from what’s missing in the wine and emphasizes what’s good about it.
Give it a swirl
You know that move people do when they grab a glass of wine and start swirling like they’re about to write tasting notes? It actually has a purpose. Swirling lets oxygen mix into the wine, which helps open up the aroma and smooth out rough flavors. You don’t need to know the difference between tannins or terroir to pull it off, just give the glass a few lazy circles and let the wine breathe a little. You’ll be surprised how much better it smells and tastes once it’s had a moment to wake up.
Sweeten it slightly
If your wine tastes too sour or dry, a small touch of sugar or even a splash of juice can bring it back to balance. This trick works especially well with reds that taste sharp or whites that feel too acidic. Just remember to go easy, you’re not making sangria, just smoothing things out.
The blender move
It sounds absurd, but blending your wine for 30 seconds mimics hours of aeration. The oxygen works fast to soften tannins and release aroma. It won’t magically turn it into a $50 bottle, but it’ll taste smoother, richer, and far more drinkable.
Store it smartly
If you’re not finishing the bottle, recork it tightly and store it in the fridge, even for reds. Cheap wine can turn fast once opened, and keeping it cool helps preserve the flavor for another night. For unopened bottles, keep them somewhere dark and around 55 degrees to maintain quality as long as possible.
Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.
