Long dismissed by certain purists, boxed wine is now getting a thumbs-up, of sorts, from the realm of science. One type of cardboard packaging, according to a new study, is better than any cork or screw-cap when it comes to reducing an unpleasant “green” taste that strikes some wines.

This taste may come from one of two sources, said Gary J. Pickering, senior author of the study in the Journal of Agricultural and Food Chemistry. Either the wine was made from unripe grapes, or the grapes were infested with a species of ladybug.

For some reason the researchers can’t explain, wines stored in Tetra Pak-brand cartons had the lowest levels of these unwanted chemicals, called methoxypyrazines.

One possibility, Pickering said, is that the chemicals escape through the carton’s innermost layer, made of polyethylene, and then attach to an adjacent layer made of aluminum foil.

This is going to require some serious “box drinking” this weekend. Like I needed an excuse!