“Boxed wine will give you some of the best bang for your buck when it comes to cooking wine, and, even more importantly, it gives you the most flexibility, since you can use as small an amount as you want without worrying about having to finish the rest of the box before it goes bad (boxed wines have an internal plastic bag that prevents any leftover wine from coming in contact with air, greatly increasing its useful shelf life). It’s what I keep in my kitchen for cooking, and encourage you to do the same.”

From “Should You Really Only Cook With Wine You’d Drink? The Truth About Cooking With Wine,” Daniel Gritzer, Serious Eats (February 2015)