Box Wines – Good And Getting Better?
Add to the abundance of grape varieties, producer names and esoteric geographical instructions another consideration for the beleaguered wine consumer – modern developments in wine packaging options.
It was simple. The wine, which was sold in bottles or screwed boxes with mylar bags, was “cheap” and easily forgotten. Then the problems with traffic jams became well known to consumers, and even high-end winemakers began to use synthetic corks or screwed lids to avoid the traps of a real traffic jam. The weight and cost of traditional glass bottles have become another problem as fuel prices rise and shipping becomes more expensive. Today we have more and more wines in bottles, closed screwed lids, screwed high-tech plastic lids or glass corks. We have wines sold in aluminum bottles and cans of different sizes and descriptions. Even traditional Europeans do that? Is all this wine still cheap and easily forgotten? Is this the way to the future?
I’m a sommelier by training. I have openers that work great and I have opened so many bottles that they almost seem to be an extension of my hand. I complained about the possibility that my corkscrews would become obsolete, that the ritual of serving and opening a bottle of wine could be reduced to turning an aluminum cork or finger on a rubber tap. But I’ll get over it! I discovered many bottles of wine and became disillusioned with the smell of stale cellar and raw cardboard. While I can’t say that all the bad wine I’ve experienced is caused by a defective cork, it’s certainly a high percentage, and I’m willing to take countless wines, even the best vintages, in vintages. number of defectives. bottles are greatly reduced.
When you think about it, it’s surprising that the international wine industry can grow with such enthusiasm, although as many as three out of ten bottles are somehow imperfect (estimates of the percentage of defective wine bottles range from 0.01 to 0.4 or more). 30% of all Fords were lemons to return to the parking lot, how successful will Ford be? And how many other global products are shipped and stored in a container that has changed little since it was 350 years ago? Perhaps an old wine bottle with a cork is the best example of suppressing the traditions of innovation. It seems that with the advent of the 21st century the situation will change. Wines with screwed lids are now considered potentially of the same quality as fine wines with closed lids, as some high-end producers, who can charge $100 or more per bottle, use them.
Now we need to look at boxed wines. Large jugs were the rule for conventional blended wines. Do you remember “mountain riesling,” “hearty Burgundy” and “Shabli”? Pleasant and fruit wines, which had no variety character, because they were made from a mixture of different varieties of grapes. They were given names like Burgundy or Chablis to associate them with European models, even if they do not seem to bear the slightest resemblance to these European wines. In the 1980s, the American public was more aware of varietal wines, wines made from one or more varieties whose names appeared on the label. When the Europeans finally convinced us to stop using their traditional names as marketing tools to sell our own cheap wines, the mask disappeared. “They are cheap and easily forgotten, it is not real wine at all.” In the 1990s, as the technology for the production of canned wines improved and more brands were attracted, they retained the reputation of these ordinary jug wines.
Of course, there is a place for this universal guilt. Wine for a big party, for the yard, on a boat or on a hike is perfect. The price per ounce is less than most bottled wines, which makes it an attractive alternative for everyday consumption.
Is the quality of canned wines improving in the world? I think that. As the quality at WineWorld usually improves, the quality of wines in the boxes is also improving. Although you don’t easily see the French in Bordeaux folding their best vintage wines into mylar bags, some very competent wines from Australia and California, Argentina and South Africa as well as France are now available in boxes. California Black Box wines are one example. They are fruity, juicy and innocent with real complexity, but at the same time have a fragrant texture that makes them better than boring. In addition, they have been distinguished for years by tasty and vintage variations. Boisset, a very large wine company in France, offers 1 litre French rabbit wines in 1 litre tetrapacks, and they are very strong. They attach as much importance to their commitment to the environment as to the quality of their wines, but they are vintage and sustainably grown, with a varietal character revealing their French ancestry. Is it possible to say “the wine of zees has a deep terroir”? I have seen and tasted red wines from the Cote du Rhone, Italian Pinot Grigio and Argentine malbec in boxes that bring pleasure and some degree of sincerity to blame for a small fraction of the value of bottled wines.
This leads to a question; Boxes – the way to the future? I think that’s the way it should be. In today’s world, where 50% or more of the costs you pay for wine are marketing and packaging, and the cost of shipping heavy glass bottles is outrageous, packing “bag in a box” brings some relief. The wine stays fresh for a long time, the odor-smelling cork threat has been eliminated, and there is no evidence that modern packaging in any way alters the subtle aromatic components of the taste. The demand for quality wines has brought some sources (e.g., the supply of cork) to the limit. Why not use a new packaging system that allows you to use traditional materials for the best wines, when most wines of medium to good quality can be packed, shipped and sold at a lower cost, allowing more people to enjoy the fruits of grapes?