Bag-in-Box – Worse than other wines?

What is Bag-in-Box?

Bag-in-Box, boxed wine, wine box… We tend to give many names to things we like. In any case, when we say Bag-in-Box (shortened BiB) we are referring to wine inside a bag with a tap that is packed in a carton. There is also a type of boxed wine in which wine is directly bottled into a carton without bag, like a carton of milk. This one has no tap and, consequently, doesn’t last that long once opened.

Is the quality lower?

Is boxed wine cheap? Not necessarily! In theory, a top wine from Bordeaux or Burgundy could be tapped in a box, but this is not something that is really done. The bag doesn’t offer such a long durability as the bottle. Thus, this kind of packaging is not made for top-quality wines that are meant to last longer. Nevertheless, the quality of Bag-in-Boxes has constantly increased since the first wine in box was released in the 1970s.

Bag-in-Box advantages

Even though it is not possible to find a top Bordeaux or Burgundy in a BiB, this format offers quite a few advantages. Cartons are light and don’t break. They are, therefore, more environmentally friendly to transport and easier to carry around, for instance to a picknick or camping trip, than a bottle. They can also be more practical for big events, since they are available in bigger formats, like 1,5L or 3L. In addition, Bag-in-Box lasts from four to six weeks after opened, while an opened wine bottle lasts usually about one to three days before it starts to go bad. Besides, it is possible to enjoy a glass of wine here and there or use a little bit to boost a sauce without having to finish it off.

What about sulfites?

Since BiB packaging is not as airtight as bottles, more sulfites have to be added to the wine. Sulfites provide better stability and durability to wine but can have negative effects in people with sulfite intolerance or asthma. For the majority of the people, added sulfites will not be a big issue since, regardless of the packaging used, there are strong regulations on the amount of sulfites allowed in wine.

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