Boxed Wine's Time Has Come

It’s time to stop sneering at boxed wine: “A box of rosé wine in the fridge is almost a rite of summer in France,” writes Tyler Colman for Forbes. True, boxed wine in the US often deserves its miserable reputation, but quality—and sales—are improving. Even “the chef who once gained headlines for selling a $100 truffle-encrusted hamburger is now selling box wine.”

That chef, Daniel Boulud, serves From the Tank’s Cotes du Rhones for $6 a glass at his DBGB restaurant. “The wine bottle is late-18th century technology,” says DBGB’s sommelier. “It’s time to move on.” Boxed wines cost less, keep longer, and are better for the environment than bottled vino. Just find a good one—see Colman’s suggestions below. And if your guests are feeling snobby? “Decant the wine before you bring it to the table,” Colman counsels.
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