Myth 1: Boxed wine can’t be good.
False: The eighties are coming back in more ways than merely the neon colors and shoulder pads recently seen gracing fall runways. The bygone era’s wine-in-a-box has become surprisingly hip again but with a pleasant twist—this time, the wine is actually good. Premium wine, i.e. usually single variety or quality blends from better wine regions vs. the inappropriately titled “Burgundy” or “Chablis” of decades past, is popping up in box form. Both the green movement and a trend toward making wine more accessible are responsible in part for this trend. Many of these packages, both in Tetra Pak (think juice box for adults) and vacuum-sealed “bag in a box” formats reduce the carbon footprint of wine by up to 50 percent due to the reduced shipping weight (glass being so much heavier than paper); a coup for those trying to be more environmentally conscious about the impact of their sipping. There’s also the fact that most boxed wine stays “fresh” up to four weeks versus one to four days for traditional bottles. My favorite choice is the 2008 Malbec from Yellow+Blue from, Mendoza, Argentina ($12, 1L). Made from organic grapes, this Malbec will not only stand up to heavier foods, but it’s incredibly convenient and has the bonus of having two more glasses of wine in it versus a regular glass bottle making it perfect for larger groups.
Myth #2: You can cook with any wine laying around the house.
False: Step away from so-called “cooking” wines that might seem like a no-brainer when experimenting with wine in your dish. Cooking wines, which are usually found next to bottles of vinegar, often have additives like salt that makes it undrinkable and add a saline quality to your food. It might also feel natural to reach for the half-empty bottle that has been sitting on your counter for the past two weeks. Fight these tendencies and remember this rule—don’t cook with any wine you wouldn’t drink. However, it doesn’t mean you should pop open that Chateau Lafite you’ve been saving. Serve the Lafite with dinner and instead cook with a middle-of-the road, quality wine. This works well if, like me, you tend to drink a glass while you’re cooking. Cooks need to marinate too.
Myth 3: Wine won’t get you really tipsy.
False: One six-ounce glass of wine has the equivalent alcohol of one beer or one cocktail. With the generous pours you get at restaurants, you can count on getting more than this equivalent. For your next business dinner, stick to one glass at dinner (or a half glass each during appetizers and the main course) to keep yourself as sharp as usual.
Myth 4: Good wine has to be really expensive.
False: Spot undervalued wines the way you would an up-and-coming designer. Look for lesser known varietals (i.e. grapes), especially ones from regions unfamiliar to you. For example, skip the Chardonnay from Napa (that’s a double whammy premium you’re paying for the best known grape from a pricey area) and instead try an equally full-bodied, soft and fruity white wine from a more affordable region like Torrontes from Argentina. Its heady rose and tropical fruit aromas aren’t shocking, considering the grape’s relation to the highly aromatic Muscat. What is unexpected in this medium-bodied wine is its bone dry finish, depth of spicy flavors and creamy texture, which makes it a great foil for spicy Indian or Thai food. One of my favorites is the Crios Torrontes made by female winemaker Susana Balbo, a true artisan.
Originally published on SwirlEvents
