10 minutes to a classier glass

Is life too short to drink cheap wine? Perhaps. But since that's kind of an academic question for a nation on a beer budget, here are 10 ways to make what you're pouring better in 10 minutes or less.

Shop til you drop

(the prices):

* Go low, literally. Cheaper wines often languish on the bottom shelf. Some deserve to be relegated there. Others are perfectly adequate everyday wines and merit a few minutes spent checking them out. Some to try: Crane Lake Pinot Noir and old standby Gallo Hearty Burgundy.

* Go big. Larger bottles usually come with a price cut, like the 1.5 liter Yellow Tail that equals two regular bottles. Many stores offer a discount for buying six or more bottles and will give you a cardboard carrier so you don't have to clank your way home.

* Think inside the box. Many boxed wines are an excellent value; some offer the equivalent of four bottles in a compact package. Some suggestions: Bota Box chardonnay, Black Box shiraz and in Tetra-Pak cartons, Bandit cabernet sauvignon and pinot grigio.

Stay cool

* Most wine tastes best a little cooler than room temperature. So don't be afraid to put a red wine in the fridge for a few minutes before serving. For white wines that are fully refrigerated, take them out about 10 minutes before serving so they can liven up a bit.

Take an airy approach

* Decanting a wine -- whether you're pouring it in a fancy-pants special vessel or your basic glass carafe -- can do a lot for every wine. With an older wine, avoid dumping into the decanter, which oxygenates it too much.

* Even if you can't be bothered to decant, wines, especially younger ones, can benefit from a little air time, known as "opening up." So, pour that pinot in the glass, then let it sit a few minutes. You'll be surprised how much flavor can develop as the wine reunites with oxygen.

Clear the atmosphere

* Remove any scented candles or aromatic bouquets before you start pouring wine for guests. Strong smells can compete with the wine's own bouquet and throw off the taste. (Some high-end wineries use orchids because of their quiet demeanor.)

* Use the best quality glasses you have. They don't have to have a stem, but should be sparkling clean and free from soap residue. No paper cups.

Don't be afraid

to mix things up

* Ever open up a bottle and realize, "Whoa! Unfit for consumption"? Not to worry. If it's really vinegar, you have the basis for some fine salad dressing. If it's not that bad, just not good, add a few slices of lime, some ice, soda (sweet or not, let your palate guide you) and voila -- lazy sangria.

In case all else fails ...

* Keep a bottle of gin handy.