by Dish Staff
Megan Kaminski believes it’s well past time for us to take boxed wine seriously:
In America, boxed wine selection has been generally limited to red alcoholic fruit punch and white alcoholic fruit punch. European and Australian winemakers have been putting quality wines in boxes for decades. In some ways, boxed wine is a natural extension of the French tradition of bottles and casks that can be refilled at wineries; they provide efficient and ecologically sound ways of selling and storing wine. They also add to the longstanding tradition of having a house wine—a reliable standby, free from the pomp-filled expectations associated with “discovering” a new bottle. …
Every glass tastes as if it is from a fresh bottle. Gone are concerns about a half bottle of oxidized wine left over from the night before. Boxed wine is also easy to transport on foot. I know from experience that lugging four bottles of wine home from the store is less pleasant than toting a slender box.
She thinks wine culture could use a little more egalitarianism as well:
The fetishized wine bottle might be relegated, rightfully, to the realm of fine wines. And we could be done with pretense—no need to fake proper French pronunciation of some made-up “chateau” from a California mass-producer, no tired discussion of vintage and whether it was a good year for a wine that is clearly not meant to age, no listening to remarks about the charming animals that adorn the label. It’s hard to talk about terroir or feel snooty when you are drinking a wine that in an ounce per ounce comparison costs about as much as a latte.