
When I’m in full-on entertaining mode, things can become a little stressful right before a party. Between all of the cooking and decorating—and don’t get me started on cleaning—I like to give myself a bit of a break when it comes to beverages. For big families and big events, a bottle or two of red wine just won’t cut it. I’d be uncorking all night! That’s when I like to rely on boxed wine. It’s easy to serve (hello, built-in spout!) and a big box is pretty gosh-darn cheap.
Recently, though, it seems like the boxed wine section of my grocery store has expanded. With so many options to choose from, I rounded up a few of my favorite tasting pals to compare five different red blends in a blind taste test. Here are the wines we tried:
While we did sip these in a blind test, we did peek at the end at pricing. Here are our favorites:
Best Crowd-Pleaser: Bota Box RedVolution Red Blend

When it comes to red blend wines, you can never be exactly sure what you’ll get. Red wines, after all, run from quite sweet (think of some Zinfandels) to very dry Cabernets. This blend from Bota Box fell on the sweeter side, which in my opinion gave it a broader appeal. It struck the right balance of being a touch sweet (perfect for us Pinot Grigio-lovers) but also having that red-wine richness.
Diving in deep with this wine, we found it had a strong fruity aroma that made us eager to take a sip (or two or three). Taste-wise, we found that this blend had a bold flavor. We immediately picked up on tart cherry and cranberry notes—perfect for pairing with citrus in sangria or with holiday meals. While bold, this wine was still very smooth and utterly drinkable. We definitely would go back for a second glass, and we suspected most of our guests would, too.
- Price of a 3L box (20 glasses): $15.47
- Cost per glass: $0.77
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Best for Red Wine Fanatics: Black Box Red Blend

Crowd-pleasing picks aside, the red wine-lovers in our tasting group preferred this blend from Black Box. Pouring ourselves a small sample, we picked up on an assertive aroma. A wine with a bold bouquet certainly had to have an impactful taste, right?
Absolutely right! Taking a sip of Black Box’s red blend, we found it to be pleasantly powerful. Considering the spectrum of sweet to dry, this wine was right in the middle, making it a joy to sip on its own. While sampling, we all commented on how this wine was a bit more complex than the others we tried. It took us some time (and a few sips) to parse out the individual flavors, but in the end, we picked up notes of plum, berries, vanilla and a little spice (sounds like an amazing dessert!). The finish of this wine was long allowing us to savor those subtle flavors.
- Price of a 3L box (20 glasses): $15.99
- Cost per glass: $0.80
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Best Value: Franzia Dark Red Blend

When you think of boxed wine, who doesn’t think of Franzia? This classic brand got high marks for its value. A five-liter box (most boxed wines are only three liters) costs less than $20 – that comes out to $0.46 per glass! But outside of the amazing price, Franzia’s Dark Red Blend also impressed us with its rich bouquet.
Slightly dry, this red blend also gave us some earthier flavors accompanied by subtle notes of currants. During our blind sampling, a few tasters commented on how this wine stood out as being more festive than the others. Something about those dark fruit flavors and a touch of spice had us thinking fruitcake (in a good way!). Sipping this wine, we definitely envisioned ourselves enjoying a glass with friends during a party.
- Price of a 5L box (34 glasses): $15.47
- Cost per glass: $0.46
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The Bottom Line
Taste testing can be tricky business. It’s rare that our panel ever comes to any unanimous decisions, however tasting these wines, we all were in agreement about our top three picks. Overall, we’d happily sip any of these delish boxed wines – Bota Box, Black Box or Franzia – at the next holiday hoopla.
35 Flavorful Ways to Finish Off a Bottle of Wine
I throw together these bold ingredients for a feisty seafood pasta. —Lynda Balslev, Sausalito, California (Here's what "
cooking wine" really means.)
I've liked the chicken and artichoke combo for a long time. Here's my own lemony twist. With all the praise it gets, this dinner is so much fun to serve. —Carly Giles, Hoquiam, Washington
Here are some expert tips on
how to cook with wine.
These warm spiced pears elevate slow cooking to a new level of elegance, yet they're incredibly easy to make. Your friends won't believe this fancy-looking dessert came from a slow cooker. —Elizabeth Hanes, Peralta, New Mexico
Treat holiday guests to elegant comfort food at its best. Our osso bucco beef boasts a thick, savory sauce complemented by the addition of gremolata, a chopped herb condiment made of lemon zest, garlic, and parsley. —Taste of Home Test Kitchen, Greendale, Wisconsin
Risotto is a creamy Italian rice dish. In this version, the rice is briefly sauteed, then slowly cooked in wine and seasonings. —Taste of Home Test Kitchen
A red wine sauce complements the brown sugar rub on the roast in this inviting entree. You can't go wrong with this down-home dish!—Taste of Home Test Kitchen
Once you've tried this tangy, yet delicate lemon chicken piccata, you won't hesitate to make it for company. Seasoned with parmesan and parsley, the chicken cooks up golden brown, then is drizzled with a light lemon sauce. —Susan Pursell, Fountain Valley, California
These tasty steaks seem special but they are fast enough for everyday dinners. We enjoy the mushroom-topped filets with crusty French bread, a mixed salad and a light lemon dessert. —Christel Stein, Tampa, Florida
This easy beef stew is incredibly rich. Since it's even better a day or two later, you may want to make a double batch. —Michaela Rosenthal, Woodland Hills, California
My mother-in-law has a sour cherry tree in her yard that yields many quarts of cherries each June, and this is a great way to use some up. This frosty sweet-sour sorbet is a refreshing treat on a hot summer day. —Carol Gaus, Itasca, Illinois
Dutch oven pot roast recipes are the ultimate comfort food. When juicy pot roast simmers in garlic, onions and veggies, everyone comes running to ask, "When can we eat?" The answer? Just wait—it will be worth it. —Taste of Home Test Kitchen
I had a bunch of fresh veggies and combined them with sausage, gnocchi and goat cheese when I needed a quick dinner. Mix and match your own ingredients for unique results. —Dahlia Abrams, Detroit, Michigan
When my whole family comes over for dinner, I make a big platter of roast chicken with sweet potatoes, carrots and fennel. My dad leads the fan club. —Kelly Ferguson, Conshohocken, Pennsylvania
My mother-in-law gave me this recipe years ago, and I have used it ever since. My family loves the sweetness with a little kick.—Hilary Rigo, Wickenburg, Arizona
While I was visiting my cousin Lilliana in Italy, she made this heavenly chicken for lunch. Now it's a family favorite stateside, too. —Rosemarie Pisano, Revere, Massachusetts
End the meal with a flourish with this easy and elegant dessert. A hint of orange lends just enough sweetness to temper the wine's bold taste. —Julianne Schnuck, Milwaukee, Wisconsin
Simple and delicious, this champagne vinaigrette recipe pairs perfectly with mixed greens or a salad of your choice. —Ray Uyeda, Mountain View, California
Most people don't think about grapes when creating a canned pickle recipe. The pickling liquid for these grapes includes red wine, vinegar, and common pickling spices like coriander, mustard seeds and hot pepper; it also contains warm spices like cinnamon and star anise along with brown sugar. These flavor-packed grapes are unique and delicious on an antipasto, pickle or cheese tray. —Cheryl Perry, Hertford, North Carolina
Homemade chicken and
dumplings from scratch harken back to my childhood and chilly days when we devoured those cute little balls of dough swimming in hot, rich broth. It's one of those
types of soup you'll want to eat again and again. —Erika Monroe-Williams, Scottsdale, Arizona
When serving this entree as part of a buffet, try using chafing dish to keep it warm. —Taste of Home Test Kitchen
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This moist and tender chicken comes complete with its own creamy spinach side dish! It makes a pretty presentation and comes together in no time flat for a nutritious weeknight meal. —Genna Johannes, Wrightstown, Wisconsin
This luscious and lemony pasta dish is so easy, it's become one of our weekly meal mainstays. But it's also elegant enough to serve to guests. —Donna Thompson, Laramie, Wyoming
Here's my reproduction of a dish from a famous Chicago eatery. We think it rivals the original. I usually cook this at least once a week. It's a tasty way to keep my lunchbox full of healthy options. —Marilyn McGinnis, Peoria, Arizona
My grandmother did not speak English very well, but she knew the language of great food. These wine cookies are crisp and best eaten after being dunked in even more wine.—Julia Meyers, Scottsdale, Arizona
Once a week I create a new recipe for my blog, An Officer and a Vegan. I first made this risotto when I needed something cheerful and comforting. It would be fantastic with asparagus, zucchini or summer squash, but use whatever veggies are in season. —Deanna McDonald, Grand Rapids, Michigan
When I see Meyer lemons in the store, it must be spring. I like using them for these easy chicken kabobs, but regular grilled lemons still add the signature smoky tang. —Terri Crandall, Gardnerville, Nevada
This garlic chicken is great over cooked brown rice or your favorite pasta. Don't forget a sprinkle of Parmesan cheese, too. —Heather Esposito, Rome, New York
This is a family favorite handed down from my grandmother in London. She made it for every family gathering. It was always the first food to go on the table and the first one to disappear. —Wayne Barnes, Montgomery, Alabama
My husband and I own and operate a busy farm. There are days when there's just no time left for cooking! It's really nice to be able to come into the house at night and smell this wonderful slow cooker chicken cacciatore. —Aggie Arnold-Norman, Liberty, Pennsylvania
Chili sauce, garlic and basil add flavor to these moist chicken thighs. We enjoy the tender grilled chicken not just in summertime, but throughout the year. —Marilyn Waltz, Idyllwild, California
My creamy chicken tastes like a five-star restaurant dish but takes only minutes and few ingredients to make. Use fresh rosemary. Trust me. —Sarah Campbell, Terre Haute, IN
Cozumel, Mexico, is home to magnificent Veracruz-style red snapper. You can't bring it home, so create your own. Try parchment paper instead of the foil packet. —Barb Miller, Oakdale, Minnesota
Some of the many reasons I love this dessert recipe are: it's on the healthy side; it's easy to make; the recipe can be mostly prepared in advance of company arriving; and the presentation is lovely.—Jill Mant, Denver, Colorado
Every spring, my family heads out to our timber acreage to collect morel mushrooms, and then we cook up this stew. We use morels, of course, but baby portobellos or button mushrooms or will work, too. —Amy Wertheim, Atlanta, Illinois
I got this easy recipe from my daughter, who lives in France. It’s become my go-to fondue, and I make it often for our family.—Betty A. Mangas, Toledo, Ohio
My mom dehydrates the last pick of tomatoes from her garden each fall—perfect for quick soups like this one. When I have time to prepare dried beans, I do—but don't worry if you don't. Canned beans are just as good. —Lori Terry, Chicago, Illinois
Make this refreshing summer treat when melons are ripe and flavorful. I like to garnish each serving with a sprig of mint or a small slice of honeydew. —Bonnie Hawkins, Elkhorn, Wisconsin
A mouthwatering combination of rich brown mushroom sauce and tender strips of peppery steak is a wonderful way to end a busy day. It’s special enough to make for company and ready in less than 30 minutes. —Joe Elliott, West Bend, WI
This pizza-style recipe came from my friend Ruby's mom, who is a crazy-good cook. I added my own flair and tweaked it by using flour tortillas instead of making a dough. —Tamar Yacoubian, Ketchum, Idaho
In Maryland, we stayed at a hotel that sent guests home with a crab dip recipe and a spice pouch. Now I’ve made my own dip that rekindles memories of that trip. —Kristina Wenner, Jamison, Pennsylvania
I like to make this for weeknight dinners. You can make this roast chicken with apricot glaze or quince jelly. —Victoria Miller, San Ramon, California
Artichokes and baby portobellos add delightful flavor and depth to this impressive dish. —Bonnie Jost, Manitowoc, Wisconsin
We were feeling festive when we started our holiday cooking, but a bottle of wine was a bit more than we wanted to drink. I added half a cup to the cranberry sauce, in place of juice, and a new recipe was born! —Helen Nelander, Boulder Creek, California
Tossing the cooked potatoes with stock and wine right after you drain them infuses them with flavor. The liquid absorbs like magic. —George Levinthal, Goleta, California
The post We Tried 5 Brands and Found the Best Boxed Red Wine appeared first on Taste of Home.
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