Why not, and compare them blind. I’m thinking about the same, for science.
I also recall that time when all canned beers were shit- those same canned beers were also shit in the bottled versions and from keg.
I also recall a time when all wines under screwcap were shit…
Presumably it’s mostly UV exposure that matters, not just any wavelength of light. They may have UV filters on those windows?
Maybe…somehow I doubt it though.
Any idea what sort of wine would be easiest to taste light strike? Definitely something in a colorless bottle, but I’m wondering about varietal/region. You know, for science…
There’s a place near me which has an issue with this, for a sliver of their selection. I warn people about it, but there’s only so much one can do. It’s even worse when it’s a slow turnover merchant.
White wine, in high sun exposure, loaded with dust on a higher shelf with the clearest glass possible?
The for the science was being a bit facetious. A frivolous excuse to drink wine.
However I likewise have come across LWS with bottles just baking across from a window. Id be curious if I could find a counterpart not baked. And I’m not shy about asking if they’ve been sitting there.
They are. Both Peroni and Birra Moretti.
I’ve understood that while maybe not more susceptible, you can notice lightstrike more easily from a sparkling wine than from a still wine due to the CO2.
I’ve also heard that rosé might be more suscpetible than a white. The paler the color, the better. If you can find a very pale - borderline white - rosé Champagne in a clear bottle, that should be the ultimate test sample.
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Rose is often bottled in flint (clear) bottles, which leaves the wines more open to light strike.
I used to bottle whites in a lighter green glass, until I picked up a back vintage bottle of one of my Chardonnays from a retailer. It had been on the shelf under florescent lights for about 2 years and was noticeably flawed. Everything is typically in darker glass now…except the rose.
Is there a way to know if that was caused by light, or just stting on the shelf at room temperature for two years?
I think the best evidence we have is the numerous people here (and elsewhere) who store wine at room temperature in a dark closet/under the stairs/whatever and have no such problems with regularly flawed wine.
I’ve had bottles of wine that have been sitting around for years and still retain their essential personality. After opening this bottle and being extremely surprised at the unique and somewhat unpleasant nature of the wine, I dug one out of our library and it was 1) much better and 2) completely different.
Man you just hate for that to be someone’s first impression of your wine.
100% x 1,000,000
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