Here’s Why I Choose a Box of Wine Over a Bottle
Updated: May 29, 2020Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.
Don't sleep on boxed wine! Here's why you might want to trade in your go-to bottle for a box.
In my fridge, I keep a certain set of staples. I always have eggs, butter and cream for baking. There are always carrots and celery in the crisper. And I always have a box of white wine handy.
Boxed wine? Really? I know you might be thinking why not spring for the good stuff? or even do you really need that? But here’s the thing: A box of wine comes in incredibly handy in the kitchen. And once you pop open a box, you’ll find yourself turning to it again and again. Here’s why I keep a carton in my fridge at all times.
Wine Is a Cooking Must-Have
Frequent home cooks know that plenty of recipes call for a splash (or two) of wine. Many of these dishes—like comforting soups, risotto and braises—are regulars on my menu at home. In all these recipes, the wine adds an extra layer of flavor which makes for next-level cooking.
Even if a recipe doesn’t call for wine, it’s a handy ingredient to keep in the kitchen. Wine is a great way to deglaze a pan. Deglazing is using a liquid to lift up all the baked-on bits left in your pan. From there you can make an easy pan sauce—like with this juicy chicken recipe.
But I know what you’re thinking—you can use any wine for these recipes, you don’t have to use the bulky boxed variety.
Boxed Wine Keeps Longer
Here’s the biggest reason that I keep a box of wine in my fridge: It keeps longer than an opened bottle. Once opened, a box of wine keeps for several weeks without issue. When you uncork a bottle of wine, however, you’re on a time clock. Opened bottles of wine are only good for seven days maximum. If you’re not planning on drinking or cooking with it all within a short time frame, opening a new bottle can seem like a waste.
The boxed variety, though, has a plastic bladder inside which helps keep oxygen out (oxygen is what causes a wine to go bad), keeping the wine fresher for much longer. My go-to variety of pinot grigio can last me for a month of sipping and cooking, and that works out much better for my kitchen habits.
There Are Great Boxed Wines to Be Had
Now, boxed wines sometimes get a bad reputation for being cheap and tasting not so great, but I encourage you to give these options another go. Boxed wines have come a long way since they were first released on the market.
There are so many more wine brands producing these large-scale boxes than ever before. It’s not just Franzia—though I was pleasantly surprised by their red blend in our boxed wine taste test. Brands like Barefoot, House Wine, The Naked Grape and more are jumping into the boxed wine game, so you can find your go-to varietal in a larger size. Many of these brands are award-winning, so don’t count them out!
How to Choose a Box of Wine
Because most boxed wines contain the equivalent of two or more bottles of wine, picking one can feel like a bit of a commitment. If you’re going to be sipping and splashing that wine into recipes for the next few weeks, you want it to be one to enjoy. So how do you pick the right one for you?
If it’s your first time buying boxed wine, stick with what you know from the bottled wine world. Love a dry red? Grab a cabernet. Want something lighter but not overly sweet? Stick with a sauvignon blanc. If you’re craving something fruity and delicate—snag some rosé. If you’re finding yourself deciding between brands, check the tasting notes on the box.
If you want my recommendation, though, opt for Bota Box’s pinot grigio. It’s never done me or a recipe wrong.
Shrimp Puttanesca
I throw together these bold ingredients for a feisty seafood pasta. —Lynda Balslev, Sausalito, California (Here's what "cooking wine" really means.)Parmesan Chicken with Artichoke Hearts
I've liked the chicken and artichoke combo for a long time. Here's my own lemony twist. With all the praise it gets, this dinner is so much fun to serve. —Carly Giles, Hoquiam, Washington Here are some expert tips on how to cook with wine.Burgundy Pears
These warm spiced pears elevate slow cooking to a new level of elegance, yet they're incredibly easy to make. Your friends won't believe this fancy-looking dessert came from a slow cooker. —Elizabeth Hanes, Peralta, New Mexico
Beef Osso Bucco
Treat holiday guests to elegant comfort food at its best. Our osso bucco beef boasts a thick, savory sauce complemented by the addition of gremolata, a chopped herb condiment made of lemon zest, garlic, and parsley. —Taste of Home Test Kitchen, Greendale, Wisconsin
Parmesan Risotto
Risotto is a creamy Italian rice dish. In this version, the rice is briefly sauteed, then slowly cooked in wine and seasonings. —Taste of Home Test Kitchen
Peppercorn Beef Top Loin Roast
A red wine sauce complements the brown sugar rub on the roast in this inviting entree. You can't go wrong with this down-home dish!—Taste of Home Test Kitchen
Chicken Piccata with Lemon Sauce
Once you've tried this tangy, yet delicate lemon chicken piccata, you won't hesitate to make it for company. Seasoned with parmesan and parsley, the chicken cooks up golden brown, then is drizzled with a light lemon sauce. —Susan Pursell, Fountain Valley, California
Beef Filets with Portobello Sauce
These tasty steaks seem special but they are fast enough for everyday dinners. We enjoy the mushroom-topped filets with crusty French bread, a mixed salad and a light lemon dessert. —Christel Stein, Tampa, Florida
Wintertime Braised Beef Stew
This easy beef stew is incredibly rich. Since it's even better a day or two later, you may want to make a double batch. —Michaela Rosenthal, Woodland Hills, CaliforniaSour Cherry Sorbet
My mother-in-law has a sour cherry tree in her yard that yields many quarts of cherries each June, and this is a great way to use some up. This frosty sweet-sour sorbet is a refreshing treat on a hot summer day. —Carol Gaus, Itasca, Illinois
Ultimate Pot Roast
Dutch oven pot roast recipes are the ultimate comfort food. When juicy pot roast simmers in garlic, onions and veggies, everyone comes running to ask, "When can we eat?" The answer? Just wait—it will be worth it. —Taste of Home Test KitchenChicken Sausage & Gnocchi Skillet
I had a bunch of fresh veggies and combined them with sausage, gnocchi and goat cheese when I needed a quick dinner. Mix and match your own ingredients for unique results. —Dahlia Abrams, Detroit, Michigan
Honey-Roasted Chicken & Root Vegetables
When my whole family comes over for dinner, I make a big platter of roast chicken with sweet potatoes, carrots and fennel. My dad leads the fan club. —Kelly Ferguson, Conshohocken, Pennsylvania
Pork Chops & Mushrooms
My mother-in-law gave me this recipe years ago, and I have used it ever since. My family loves the sweetness with a little kick.—Hilary Rigo, Wickenburg, Arizona
Skillet Chicken with Olives
While I was visiting my cousin Lilliana in Italy, she made this heavenly chicken for lunch. Now it's a family favorite stateside, too. —Rosemarie Pisano, Revere, Massachusetts
Poached Pears with Orange Cream
End the meal with a flourish with this easy and elegant dessert. A hint of orange lends just enough sweetness to temper the wine's bold taste. —Julianne Schnuck, Milwaukee, Wisconsin
Mixed Greens with Lemon Champagne Vinaigrette
Simple and delicious, this champagne vinaigrette recipe pairs perfectly with mixed greens or a salad of your choice. —Ray Uyeda, Mountain View, CaliforniaSweet & Spicy Pickled Red Seedless Grapes
Most people don't think about grapes when creating a canned pickle recipe. The pickling liquid for these grapes includes red wine, vinegar, and common pickling spices like coriander, mustard seeds and hot pepper; it also contains warm spices like cinnamon and star anise along with brown sugar. These flavor-packed grapes are unique and delicious on an antipasto, pickle or cheese tray. —Cheryl Perry, Hertford, North Carolina
The Best Chicken & Dumplings
Homemade chicken and dumplings from scratch harken back to my childhood and chilly days when we devoured those cute little balls of dough swimming in hot, rich broth. It's one of those types of soup you'll want to eat again and again. —Erika Monroe-Williams, Scottsdale, ArizonaDuck Breasts with Apricot Chutney
When serving this entree as part of a buffet, try using chafing dish to keep it warm. —Taste of Home Test Kitchen
Chicken Thighs with Shallots & Spinach
This moist and tender chicken comes complete with its own creamy spinach side dish! It makes a pretty presentation and comes together in no time flat for a nutritious weeknight meal. —Genna Johannes, Wrightstown, Wisconsin
Sea Scallops and Fettuccine
This luscious and lemony pasta dish is so easy, it's become one of our weekly meal mainstays. But it's also elegant enough to serve to guests. —Donna Thompson, Laramie, Wyoming
Sausage & Cannellini Bean Soup
Here's my reproduction of a dish from a famous Chicago eatery. We think it rivals the original. I usually cook this at least once a week. It's a tasty way to keep my lunchbox full of healthy options. —Marilyn McGinnis, Peoria, Arizona
Anise & Wine Cookies
My grandmother did not speak English very well, but she knew the language of great food. These wine cookies are crisp and best eaten after being dunked in even more wine.—Julia Meyers, Scottsdale, Arizona
Spring Green Risotto
Once a week I create a new recipe for my blog, An Officer and a Vegan. I first made this risotto when I needed something cheerful and comforting. It would be fantastic with asparagus, zucchini or summer squash, but use whatever veggies are in season. —Deanna McDonald, Grand Rapids, Michigan
Spicy Lemon Chicken Kabobs
When I see Meyer lemons in the store, it must be spring. I like using them for these easy chicken kabobs, but regular grilled lemons still add the signature smoky tang. —Terri Crandall, Gardnerville, Nevada
White Wine Garlic Chicken
This garlic chicken is great over cooked brown rice or your favorite pasta. Don't forget a sprinkle of Parmesan cheese, too. —Heather Esposito, Rome, New York
Wine-Braised Chicken with Pearl Onions
This is a family favorite handed down from my grandmother in London. She made it for every family gathering. It was always the first food to go on the table and the first one to disappear. —Wayne Barnes, Montgomery, AlabamaContest-Winning Chicken Cacciatore
My husband and I own and operate a busy farm. There are days when there's just no time left for cooking! It's really nice to be able to come into the house at night and smell this wonderful slow cooker chicken cacciatore. —Aggie Arnold-Norman, Liberty, PennsylvaniaChili Sauce Chicken
Chili sauce, garlic and basil add flavor to these moist chicken thighs. We enjoy the tender grilled chicken not just in summertime, but throughout the year. —Marilyn Waltz, Idyllwild, CaliforniaChicken with Red Wine Cream Sauce
My creamy chicken tastes like a five-star restaurant dish but takes only minutes and few ingredients to make. Use fresh rosemary. Trust me. —Sarah Campbell, Terre Haute, IN
Cozumel Red Snapper Veracruz
Cozumel, Mexico, is home to magnificent Veracruz-style red snapper. You can't bring it home, so create your own. Try parchment paper instead of the foil packet. —Barb Miller, Oakdale, MinnesotaSlow Cooker Spiced Poached Pears
Some of the many reasons I love this dessert recipe are: it's on the healthy side; it's easy to make; the recipe can be mostly prepared in advance of company arriving; and the presentation is lovely.—Jill Mant, Denver, Colorado
Beef & Mushroom Braised Stew
Every spring, my family heads out to our timber acreage to collect morel mushrooms, and then we cook up this stew. We use morels, of course, but baby portobellos or button mushrooms or will work, too. —Amy Wertheim, Atlanta, IllinoisThree-Cheese Fondue
I got this easy recipe from my daughter, who lives in France. It’s become my go-to fondue, and I make it often for our family.—Betty A. Mangas, Toledo, Ohio
Italian Sausage Kale Soup
My mom dehydrates the last pick of tomatoes from her garden each fall—perfect for quick soups like this one. When I have time to prepare dried beans, I do—but don't worry if you don't. Canned beans are just as good. —Lori Terry, Chicago, Illinois
Honeydew Granita
Make this refreshing summer treat when melons are ripe and flavorful. I like to garnish each serving with a sprig of mint or a small slice of honeydew. —Bonnie Hawkins, Elkhorn, Wisconsin
Sirloin with Mushroom Sauce
A mouthwatering combination of rich brown mushroom sauce and tender strips of peppery steak is a wonderful way to end a busy day. It’s special enough to make for company and ready in less than 30 minutes. —Joe Elliott, West Bend, WI
Lehmejun (Armenian Pizza)
This pizza-style recipe came from my friend Ruby's mom, who is a crazy-good cook. I added my own flair and tweaked it by using flour tortillas instead of making a dough. —Tamar Yacoubian, Ketchum, IdahoWarm Crab & Spinach Dip
In Maryland, we stayed at a hotel that sent guests home with a crab dip recipe and a spice pouch. Now I’ve made my own dip that rekindles memories of that trip. —Kristina Wenner, Jamison, Pennsylvania
Glazed Roast Chicken
I like to make this for weeknight dinners. You can make this roast chicken with apricot glaze or quince jelly. —Victoria Miller, San Ramon, California
Artichoke Mushroom Lasagna
Artichokes and baby portobellos add delightful flavor and depth to this impressive dish. —Bonnie Jost, Manitowoc, WisconsinRed Wine Cranberry Sauce
We were feeling festive when we started our holiday cooking, but a bottle of wine was a bit more than we wanted to drink. I added half a cup to the cranberry sauce, in place of juice, and a new recipe was born! —Helen Nelander, Boulder Creek, CaliforniaRed, White & Blue Potato Salad
Tossing the cooked potatoes with stock and wine right after you drain them infuses them with flavor. The liquid absorbs like magic. —George Levinthal, Goleta, California
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