After much deliberation, I’ve settled on the format for my boxed wine experiment. In my search for the best boxed wine, I need to be as empirical and objective as possible, as there are several variables at play that I am trying to record.
I want to have an organized method for tasting the wines in a timely manner while figuring out the shelf life of each one. Therefore, I’ve devised this testing method:
1) I will open a new boxed wine each Saturday, giving it an official tasting as I would any other wine (appearance, nose, texture, flavor, the whole range).
2) I will taste every other boxed wine from youngest to oldest, testing for any declines due to oxidation or age. Once a wine is declared undrinkable, it will be removed from consideration. I figure by going from younger to older, I’ll be more likely to detect the subtle changes in wine due to aging if the fresher wines are tasted first.
3) After 5 weeks, the wine will be removed from consideration. If it makes it more than a month and is still drinkable, I will consider it to be a successful boxed wine.
4) Wines removed from consideration will receive an adjusted score based on their initial rating, longevity, and sustained quality.
5) A write-up detailing all current and former wines will reach the light of day each Monday, after a Saturday of testing and a Sunday of scribbling.
The excitement begins this weekend! Who’s stoked? I know you are… If you have any tips for boxed wines to try, by all means, leave me a comment. I’ve gotten some good feedback about artisanal wines that are going the bag-in-box route, so I know there’s got to be more out there.