<?xml version="1.0" encoding="UTF-8" standalone="yes"?><oembed><version><![CDATA[1.0]]></version><provider_name><![CDATA[The Dish]]></provider_name><provider_url><![CDATA[http://dish.andrewsullivan.com]]></provider_url><author_name><![CDATA[Andrew Sullivan]]></author_name><author_url><![CDATA[https://dish.andrewsullivan.com/author/sullydish/]]></author_url><title><![CDATA[The Franzia Challenge]]></title><type><![CDATA[link]]></type><html><![CDATA[
<p><span style="font-size: 8pt;"><em>by Zoë Pollock</em></span></p>
<p><em></em>Ari LeVaux <a href="http://www.theatlantic.com/food/archive/2010/12/dont-hate-the-franzia-a-case-for-boxed-and-blended-wines/68515/" target="_self">stands up</a> for boxed wine:</p>
<blockquote>
<p>Go buy a box of Franzia Cabernet (not the Merlot or Chianti), which I  consider a decent yardstick of value in a good cheap blend. The box  costs $15 for five liters. A standard wine bottle has 750 ml, so the  Franzia works out to about $2.25 a bottle—about what they pay in Europe  for a bottle of good, cheap wine, usually blended.   Do a taste test comparing that Franzia to any $15 bottle on the shelf.  Unless you choose well or get lucky, the Franzia easily wins at least  half the time. And even when it loses, ask yourself: Was the bottle  seven times better than the box?</p>
</blockquote>
]]></html></oembed>