The idea of getting more for less should apply to uncorking a bottle of red—think getting something for less than P1,000, but have it taste like it's closer to a hundo. Beyond selecting your bottle wisely (not all affordable wine tastes the same), you can pull a few tricks to make that crimson you're pouring tastes as premium as possible. For advice, we connected with Chicago-based sommelier and S.K.Y. Restaurant general manager Charles Ford.
1| THE CÔTES DU RHÔNE
E. Guigal Cote Du Rhone Blanc
"There are lots of tricks in the trade for making a marginal wine taste like a big hitter, and a lot has to do with timing, temperature, and where the wine is from. The most important advice I can give is to get to know your local wine shop staff and seek out the regions of the world that produce the best product for the lowest price. That includes Portugal and southern France."
P970, Wine Depot
2| THE TEMPRANILLO
Diego De Almagro Grand Reserva de Familia
"There are many regions that have successfully mastered the art of production levels being perfectly matched with quality levels, including Spain's Rioja, Rueda, and Ribeiro. Just about anywhere in Spain is good, but stay away from Castilla-La Mancha."
3| THE CABERNET SAUVIGNON
Montes Limited Selection Cabernet Sauvignon Carmenere 2016
"Chile is one of my favorite regions producing wine today. The country as a whole truly loves wine and the identity it gives Chileans. They’re producing big robust reds, but also intense whites. Chilean Pinot Noir, Cabernet, Carménère, Sauvignon Blanc and Chardonnay are huge values in today's market."
4| THE DECANTER
Vino Wine Decanter
"Always, always aerate your wine; let it breathe. Decanting a wine is the same thing as a professional athlete stretching before a big race. Let the wine stretch out so during crunch time it's nice and relaxed. Decanters are also great for making tight and unapproachable wines more drinkable."
P2,213, Pottery Barn
5| THE FRIDGE
NewAir - 18-Bottle Wine Cooler
"The best way to elevate your red wine is to get it to cellar temperature, which is mid to high 50s. About 30 to 45 minutes before serving, throw it in your fridge and that will do the trick. Cooling your red wines to a lower temperature can actually help tame the alcohol and bring out more fruit and savory flavors."
6| THE GLASS
Schott Zwiesel, Set of 4
Because delivery counts: Anything will taste better out of crystal.
P4,000, Oliver & Maude
This story originally appeared on Esquire.com.
* Minor edits have been made by the Esquiremag.ph editors.