The easy way to make your $5 wine taste like $50 wine.

Wine is sure to make any bad day good, and any good day better.

The go-to beverage is equally consumable alone on the couch as it is in a group of people at a bar, the only real downside being that the amount you can consume is limited.

All wine, however, is not created equal.

Listen: Monz shares her cheap wine hack with Jessie Stephens and Mia Freedman on Mamamia Out Loud. (Post continues after audio).

You see, cheaper wine – affectionately known as goon – has this annoying characteristic of sometimes tasting like dishwater.

It’s the worst.

But it comes in a convenient cask and costs $2/litre… so we scrunch our face and drink it anyway.

I find it tastes best straight from the bag, preferably poured into my mouth as I tilt my head back.

But this week on Mamamia Out Loud, Monz shared a genius tip: an easy hack to make your barely-drinkable $5 goon taste like $500 Grange.

All you need is cheap wine… and a blender.

Usually reserved for concocting green hipster smoothies, the blender has one key feature that improves any underwhelming glass of wine.

Apparently, it’s all about aeration. Aerating the wine, according to Dan Murphy’s, “helps release its optimum aromas and flavours”.

Usually aeration involves swilling your wine around in the glass, or passing it through an aerator. The former will make you look like an aristocratic French snob, and the latter will cost you $70.

When you cut the fat, aeration is just about passing as much air against the surface of the wine as possible. And how do we take that to the logical extreme?

We blend it.

Read: 22 million users can't be wrong: the app that makes it seem like you understand wine (when you really, really don't).

"You just get the goon and put it in your food processor, whiz it around for 30 seconds, and it will do the same job as an aerator", says Monz.

You probably already have one in your cupboard: a vitamix; a stickblender; a nutribullet. Whatever it may be... I suggest you look at the dust-gathering item from a fresh pair of eyes.

Because it can aerate your cheap wine for free.

FREE, PEOPLE.

Tim Ferriss, author of NY Times best-seller The 4-hour work week and all round good bloke, calls it hyperdecanting. He reckons 20-30 seconds in the blender is more than enough to age your wine four to five years.

And as any Frenchman would know... when it comes to vin, age is tres bon. Tres bon indeed.

You can listen to this week's full episode of Mamamia Out Loud, here: