One of the most common pieces of advice I give wine consumers and young wine professionals that I meet is to treat every wine like it's a special bottle. It's quite common for wine consumers, both casual and professional, to give particular attention to the aeration, glassware, and temperature of expensive or collectable wines, but very rarely do we give the same attention to wines that retail for under $30. I think giving inexpensive wines the same respect can drastically improve our enjoyment of these wines and perhaps change our perception of them.
You see, wines that are expensive have usually seen more oxygen than inexpensive wines, as they've most likely been aged in barrels or large foudres before bottling. These wines are also typically aged in the cellars of collectors/consumers or in restaurants' cellars, giving them tiny amounts of oxygen per year of aging. Young, inexpensive wines don't see this amount of oxygen when we typically buy them and open them. Oxygen allows a wines flavors to develop and to expand, and we should give inexpensive wines this same opportunity.
We typically serve 'special' wines out of the perfect glass - usually large, fine crystal designed to best aerate and present that particular wine. Do we typically give that consideration to the $12.99 bottle of Vin de Pays? Probably not, but we should!
Try it sometime! Treat your Côtes-du-Rhône like Châteaueneuf-du-Pape. Treat your Bourgogne Blanc like Le Montrachet. See if it doesn't give you a new view or new appreciation for the wines that we've perhaps dismissed as simple in the past.