Boxed wine conjures all kinds of images—namely, vaguely alcoholic, far-too-syrupy Kool-Aid-like concoctions from the ‘90s. But I’m challenging you to erase that notion. Today’s boxed wine is amazing. It’s cheaper than most bottles, and it’s way better for the environment because it’s easier to transport and recycle. And here’s the kicker: It lasts about a month in the fridge after it’s opened (think of it as your own personal wine on tap). Best of all, each three-liter carton contains about four bottles’ worth of vino.

Still skeptical? I spoke with wine industry veteran and author Tyler Balliet to learn whether boxed wine really holds up (spoiler, it does) and why you should consider it as a serious contender. White, red or rosé, there’s something for everyone. From the female-founded Nomadica to grocery store staple Black Box and pretty picnic-ready Juliet, here are 13 of the best boxed wines PureWow editors would happily serve at our next dinner party. (We know because we tried it all!)

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Tyler Balliet is an entrepreneur and journalist who has been innovating the wine industry since 2006. As the co-founder and CEO of Rosé Mansion, Balliet designed, promoted, and operated a giant Rosé-themed interactive experience in New York City. Prior, Balliet was the co-founder and operator of Wine Riot, a traveling wine festival that toured the U.S. between 2009 and 2016. Named to Inc. Magazine’s 30 Under 30 and Wine Enthusiast’s 40 Under 40, Balliet has been interviewed by every major newspaper in the U.S. As a journalist, Balliet judges international wine competitions and travels to wine regions around the world, meeting with and interviewing the most influential people in the industry. Most recently, Balliet is the author of Rebel School of Wine, the ultimate wine guide for the unconventional enthusiasts. Balliet has appeared on the likes of CNN, ABC News and Good Morning America.

To create this list of the 13 best boxed wines, I spoke with Balliet about brands he likes and the characteristics of a good wine. Then, I researched the internet to see which brands people were talking about before organizing wine tastings of more than 30 wines from seven different producers. PureWow editors and testers evaluated brands based on the sniff test, tasting notes and packaging aesthetic. To make the list, the wines had to deliver on their tasting notes, be pleasant to drink and reasonably priced.

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First, let’s debunk the myth that boxed wine is somehow inferior to bottled wine. According to Balliet, most of the wine on the market that’s under around $30 a bottle will be the same whether it’s in a box or a bottle. “There’s tons of research and tests [that show that] nobody can tell the difference in a blind test between wine that’s boxed and wine that’s bottled,” he says. “It’s the exact same thing in two different packages.” The example Balliet cites in his book, Rebel School of Wine, is Trader Joe’s famous Two-Buck Chuck. Newsflash: It’s Franzia under a different name in fancier packaging. TJ’s simply cracked the code. If someone had a bottle of wine in their shopping basket, they were apt to spend more money on higher ticket items like cured meats and cheese.

Boxed wine, Balliet asserts, is superior in many ways. “[The wine is stored in a] food-grade, airtight, sealed plastic bag so it doesn’t leach any flavors. The [major] benefit of [boxed wine is that] you can pull single glasses [without the wine oxidizing]. If you open a bottle of wine right now and drink one glass, the next day, it will not taste as good because because oxygen is interacting with it. After a week, it will be disgusting and undrinkable. The flavors will completely change, but [this doesn’t happen with boxed wine].

The only reason you might want to avoid boxed wine is if you plan on aging it, Balliet says, as wine can’t age in plastic and will only last at most a year or two unopened. When shopping, he gravitates towards Long Island-based winery Bridge Lane, the female-owned Nomadica and grocery store staple Black Box—all of whom made this list. And don’t make the mistake of thinking your options are limited. From Moscato to Chardonnay, rosé, orange wine and Sauvignon Blanc, there are plenty of options.

Once you’ve procured your drink of choice, pairing it with food is easy. “What you generally want to do is pair weights,” Balliet explains. “Think about food as light, medium or heavy. [For example,] sushi and salad [are light] whereas a beef bourguignon would be heavy. Wines have weight, too.” That means pairing white wines and rosés with foods like fruit, salad and fish, while heavier red wines do well with red meat dishes and heart vegetables like potatoes. Ultimately, Balliet says you shouldn’t overthink it. As long is you pair like with like, you’re good to go.

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