Bag-in-box wine has gotten a bad rap over the years. Introduced in the 1970s, the bags were commonly filled with generic bulk wines. Thus, we have a tendency to associate them with a low-grade product. However, we’re here to say that bag-in-box wine is wildly underrated. And whether you’re aware of it or not, you’re probably already drinking it.
A large percentage of foreign wines, more specifically Hardy, the UKs top grossing Australian wine, are shipped in colossal 24,000-liter plastic bags. After the 10,000-mile journey, they are bottled at the source. Because of this, Australia’s $5.8 billion wine industry has decided to ship more than half of its European Shipment via bladders, allowing 32,000 bottles to be filled upon arrival. This method makes it possible to ship double the amount of wine at a reduced cost. Furthermore, the larger the mass of wine, the longer it can remain chilled. This eliminates the need for refrigeration and shaves of approximately $5,000 off total costs.
Let’s talk longevity. The bag-in-box wine technology just makes sense. Because the bags are vacuum-sealed, there’s protection from oxidation. Oxidation prevention means that the wine will last longer—up to six weeks for boxed wine to be more specific. On the contrary, when you open a bottle of wine oxidation can take hold in just a matter of days.
Not only does it reshape logistics, it also reduces your carbon footprint. Have you ever heard of bunker fuel? It’s filthy. Bunker fuel is the oil used to power ships, and it severely damages the environment. It’s harmful to animal life; contaminates bodies of water; causes erosion… and not to mention the difficult cleanup.
Therefore, if you’re into the idea of reducing your carbon footprint and saving some cash, you’ll come to appreciate the existence of bagged wine. It’s the same great wine you can find bottled—the taste isn’t affected—it’s simply more cost-friendly and will last longer. It’s time to start thinking inside the box when it comes to fermented grape juice.