Comments on: Is “light” as a wine term the kiss of death? http://www.drvino.com/2008/11/12/is-light-as-a-wine-term-the-kiss-of-death/ wine talk that goes down easy Sat, 20 Mar 2010 21:08:03 +0000 http://wordpress.org/?v=abc hourly 1 By: Louise Hurren http://www.drvino.com/2008/11/12/is-light-as-a-wine-term-the-kiss-of-death/#comment-278820 Louise Hurren Mon, 28 Sep 2009 17:02:12 +0000 http://www.drvino.com/?p=2642#comment-278820 If we're talking light, then how about So'Light? This is a range of low calorie, low alcohol (9 degrees) wine from a French producer called Claude Vialade of Les Domaines Auriol. Now THAT's what I call light! If we’re talking light, then how about So’Light? This is a range of low calorie, low alcohol (9 degrees) wine from a French producer called Claude Vialade of Les Domaines Auriol. Now THAT’s what I call light!

]]> By: chris http://www.drvino.com/2008/11/12/is-light-as-a-wine-term-the-kiss-of-death/#comment-168581 chris Tue, 25 Nov 2008 06:30:11 +0000 http://www.drvino.com/?p=2642#comment-168581 Wow, great comments from everyone! Definitely very interesting to see everyone's view on the subject. I like "light" wines, and I agree with Tish that people get what "light" means... Well, I agree half-heartedly... The reason why is because many wine drinkers consider light wines to be wines that are light in flavor or extract (don't ask me why)and don't believe that a wine can be "light" and still have intense aromas and flavors. And then even these are not quite so light if you compare styles today versus traditional styles years ago (thank you global warming and Parkerization!) But in this day and age, when compared to the high-extract, high-alcohol, super-rich style that it seems almost everyone in the wine world (critics and winemakers) is trying to make (creating seas of sameness) and stuff down our throats, I can see why it's so challenging to keep a distinct definition on the word "light." It's interesting though, because one idea about it could be that as wine consumers (in general) we might not be as educated (shall I say it?) in our own tastes, or what we perceive in what we taste! One of the things I began to realize as I started to study wine was how the aromas or "bouquet" of the wine could lead me to make certain mistakes in judgement about how I think the wine should taste based on its aromas- back to your comment about the misconception of sweetness and dryness, Jesse. Because something has a sweet aroma, we tend to associate that aroma with a sweet taste (partly true becasue 80% of that taste is established by our sense of smell). Also let's take into account the glycerin levels (especially at present) of certain styles of wine. I think if we as wine consumers actually began to think for ourselves and not pay such close attention to all the hype (popular wine magazines, certain wine critics, shall I say more?), and be courageous enough to go out and drink what we like, I don't think there will be such a fuss about using such a simple word to define the body of a wine. Heres to giving us all something to contemplate! Cheers! Wow, great comments from everyone! Definitely very interesting to see everyone’s view on the subject.

I like “light” wines, and I agree with Tish that people get what “light” means…

Well, I agree half-heartedly…

The reason why is because many wine drinkers consider light wines to be wines that are light in flavor or extract (don’t ask me why)and don’t believe that a wine can be “light” and still have intense aromas and flavors. And then even these are not quite so light if you compare styles today versus traditional styles years ago (thank you global warming and Parkerization!)

But in this day and age, when compared to the high-extract, high-alcohol, super-rich style that it seems almost everyone in the wine world (critics and winemakers) is trying to make (creating seas of sameness) and stuff down our throats, I can see why it’s so challenging to keep a distinct definition on the word “light.”

It’s interesting though, because one idea about it could be that as wine consumers (in general) we might not be as educated (shall I say it?) in our own tastes, or what we perceive in what we taste!

One of the things I began to realize as I started to study wine was how the aromas or “bouquet” of the wine could lead me to make certain mistakes in judgement about how I think the wine should taste based on its aromas- back to your comment about the misconception of sweetness and dryness, Jesse. Because something has a sweet aroma, we tend to associate that aroma with a sweet taste (partly true becasue 80% of that taste is established by our sense of smell). Also let’s take into account the glycerin levels (especially at present) of certain styles of wine.

I think if we as wine consumers actually began to think for ourselves and not pay such close attention to all the hype (popular wine magazines, certain wine critics, shall I say more?), and be courageous enough to go out and drink what we like, I don’t think there will be such a fuss about using such a simple word to define the body of a wine.

Heres to giving us all something to contemplate! Cheers!

]]> By: Director, Inventory Management http://www.drvino.com/2008/11/12/is-light-as-a-wine-term-the-kiss-of-death/#comment-167842 Director, Inventory Management Fri, 21 Nov 2008 17:36:40 +0000 http://www.drvino.com/?p=2642#comment-167842 Deep in the Lab's cellars, we found something amusant to suggest that "light" might be an old kiss indeed: http://rationaldenial.blogspot.com/2008/11/old-light.html Deep in the Lab’s cellars, we found something amusant to suggest that “light” might be an old kiss indeed:

http://rationaldenial.blogspot.com/2008/11/old-light.html

]]> By: michael http://www.drvino.com/2008/11/12/is-light-as-a-wine-term-the-kiss-of-death/#comment-167358 michael Wed, 19 Nov 2008 13:36:50 +0000 http://www.drvino.com/?p=2642#comment-167358 i think that anyone interested in the subject should read kermit lynch's excellent "adventures on the wine route!" and i think anyone in earshot who describes any variety or style of wine as a (blank) bomb ruins the experience for all. i think that anyone interested in the subject should read kermit lynch’s excellent “adventures on the wine route!”

and i think anyone in earshot who describes any variety or style of wine as a (blank) bomb ruins the experience for all.

]]> By: Jesse Porter http://www.drvino.com/2008/11/12/is-light-as-a-wine-term-the-kiss-of-death/#comment-167209 Jesse Porter Tue, 18 Nov 2008 18:32:01 +0000 http://www.drvino.com/?p=2642#comment-167209 Here are our Beaujolais results. As you'll see, they weren't quite as "light" as we might've thought! http://youngwinosofla.com/?p=635 A couple of definite winners though. Typically, I like Beaujolais BECAUSE it's so light, not in spite of it. But even if the crus run a little fuller than what I'm used to with basic Beauj or Beauj-Vil, there's great diversity in terms of flavors and textures. Really interesting stuff. Here are our Beaujolais results. As you’ll see, they weren’t quite as “light” as we might’ve thought!

http://youngwinosofla.com/?p=635

A couple of definite winners though. Typically, I like Beaujolais BECAUSE it’s so light, not in spite of it. But even if the crus run a little fuller than what I’m used to with basic Beauj or Beauj-Vil, there’s great diversity in terms of flavors and textures. Really interesting stuff.

]]> By: Winespeak: The opposite of sweet is dry | Dr Vino's wine blog http://www.drvino.com/2008/11/12/is-light-as-a-wine-term-the-kiss-of-death/#comment-167182 Winespeak: The opposite of sweet is dry | Dr Vino's wine blog Tue, 18 Nov 2008 16:03:34 +0000 http://www.drvino.com/?p=2642#comment-167182 [...] bring this up because it came up in the comments of this recent posting about “light” as a wine style. And it comes up regularly in my NYU class. If you want to see sweet and dry in action, try tasting [...] [...] bring this up because it came up in the comments of this recent posting about “light” as a wine style. And it comes up regularly in my NYU class. If you want to see sweet and dry in action, try tasting [...]

]]> By: Christy Frank http://www.drvino.com/2008/11/12/is-light-as-a-wine-term-the-kiss-of-death/#comment-165924 Christy Frank Sat, 15 Nov 2008 03:27:59 +0000 http://www.drvino.com/?p=2642#comment-165924 Jesse - the sweet vs dry thing can drive a retailer nuts. We get a lot of "I want the driest wine you have." We usually ask if they want crisp, zippy, refreshing dry..or rich, creamy, butter dry. With that, we can avoid the impulse to say "they're all dry" and go forward with what style the customer really wants. Jesse – the sweet vs dry thing can drive a retailer nuts. We get a lot of “I want the driest wine you have.” We usually ask if they want crisp, zippy, refreshing dry..or rich, creamy, butter dry. With that, we can avoid the impulse to say “they’re all dry” and go forward with what style the customer really wants.

]]> By: Jesse Porter http://www.drvino.com/2008/11/12/is-light-as-a-wine-term-the-kiss-of-death/#comment-165871 Jesse Porter Sat, 15 Nov 2008 00:37:07 +0000 http://www.drvino.com/?p=2642#comment-165871 Yeah, the sweet vs. fruity thing plagues our beginners as well. It's tricky, because here we are, telling them that this wine tastes like melon, and pear, and even honey -- the three sweetest things ever -- yet the wine is allegedly dry?! We tend to use the old "tip of the tongue" method: if you can't taste it there, it's probably only fruity, not sweet. However, this is an imperfect science. Anyone have a better method? Yeah, the sweet vs. fruity thing plagues our beginners as well. It’s tricky, because here we are, telling them that this wine tastes like melon, and pear, and even honey — the three sweetest things ever — yet the wine is allegedly dry?!

We tend to use the old “tip of the tongue” method: if you can’t taste it there, it’s probably only fruity, not sweet. However, this is an imperfect science. Anyone have a better method?

]]> By: Erika http://www.drvino.com/2008/11/12/is-light-as-a-wine-term-the-kiss-of-death/#comment-165741 Erika Fri, 14 Nov 2008 16:58:42 +0000 http://www.drvino.com/?p=2642#comment-165741 @caroline palla, "sweet" IS one of those tough ones too! And if you say no, it's dry, people don't understand. There's a lot of confusion about the fact that sweet and dry are the opposite of each other among consumers. @caroline palla, “sweet” IS one of those tough ones too! And if you say no, it’s dry, people don’t understand. There’s a lot of confusion about the fact that sweet and dry are the opposite of each other among consumers.

]]> By: caroline palla http://www.drvino.com/2008/11/12/is-light-as-a-wine-term-the-kiss-of-death/#comment-165706 caroline palla Fri, 14 Nov 2008 15:31:23 +0000 http://www.drvino.com/?p=2642#comment-165706 according to our wait staff the main misconception of our guests and also of some of the staff itself is not the "light"/"medium bodied"/"fullbodied" - character of the wines, but rather what people call "dry" or "sweet". an aromatic, fruit-driven wine is often perceived as "sweet", even though it's bonedry. I have no idea where that comes from. I keep educating our staff about the alcoholic fermentation process and all, but this is a misconception that just seems to cling.... according to our wait staff the main misconception of our guests and also of some of the staff itself is not the “light”/”medium bodied”/”fullbodied” – character of the wines, but rather what people call “dry” or “sweet”. an aromatic, fruit-driven wine is often perceived as “sweet”, even though it’s bonedry. I have no idea where that comes from. I keep educating our staff about the alcoholic fermentation process and all, but this is a misconception that just seems to cling….

]]> By: Tish http://www.drvino.com/2008/11/12/is-light-as-a-wine-term-the-kiss-of-death/#comment-165654 Tish Fri, 14 Nov 2008 13:35:18 +0000 http://www.drvino.com/?p=2642#comment-165654 Avoiding the word "light" is just silly. Totally agree with Jesse: people GET the idea that wines come in all shapes/sizes/styles. I did a wine reception last night for 200 people in NJ. Wine bar was set up with wines arranged by style, lighter through fuller. Most popular wine of the night was a Rueda (Las Brisas). Key was describing it as "a Mediterranean white that's light, like Pinot Grigio". Done. Bingo. Happy peeps. Avoiding the word “light” is just silly. Totally agree with Jesse: people GET the idea that wines come in all shapes/sizes/styles. I did a wine reception last night for 200 people in NJ. Wine bar was set up with wines arranged by style, lighter through fuller. Most popular wine of the night was a Rueda (Las Brisas). Key was describing it as “a Mediterranean white that’s light, like Pinot Grigio”. Done. Bingo. Happy peeps.

]]> By: Jesse Porter http://www.drvino.com/2008/11/12/is-light-as-a-wine-term-the-kiss-of-death/#comment-165585 Jesse Porter Fri, 14 Nov 2008 08:42:59 +0000 http://www.drvino.com/?p=2642#comment-165585 Dr. V, as you know, we just ran a Beaujolais tasting a couple nights ago. Everyone who showed up fully anticipated, obviously, to drink a lot of light-bodied wines. I think young people in particular are embracing the notion that wine comes in all shapes and styles -- and that there are good and bad examples of all of them. Strangely enough, though, almost all the wines we tried ran a lot fuller than we ever would've thought. One Fluerie felt more like a Mourvedre than a Gamay. A lot of them were 2006 -- is that typical of the 06 Beaujolais crus? Or did we have all the exceptions at one meeting? Tasting notes coming soon... Dr. V, as you know, we just ran a Beaujolais tasting a couple nights ago. Everyone who showed up fully anticipated, obviously, to drink a lot of light-bodied wines. I think young people in particular are embracing the notion that wine comes in all shapes and styles — and that there are good and bad examples of all of them.

Strangely enough, though, almost all the wines we tried ran a lot fuller than we ever would’ve thought. One Fluerie felt more like a Mourvedre than a Gamay. A lot of them were 2006 — is that typical of the 06 Beaujolais crus? Or did we have all the exceptions at one meeting?

Tasting notes coming soon…

]]> By: Steve http://www.drvino.com/2008/11/12/is-light-as-a-wine-term-the-kiss-of-death/#comment-165479 Steve Thu, 13 Nov 2008 18:00:11 +0000 http://www.drvino.com/?p=2642#comment-165479 Viinipiru - I love your story - super-size my wine description! my descriptor above "full-bodied" is "heavy" which doesn't sound very good unless you're channeling Haight Ashbury 1968. Viinipiru – I love your story – super-size my wine description! my descriptor above “full-bodied” is “heavy” which doesn’t sound very good unless you’re channeling Haight Ashbury 1968.

]]> By: Head of Lab Reports http://www.drvino.com/2008/11/12/is-light-as-a-wine-term-the-kiss-of-death/#comment-165478 Head of Lab Reports Thu, 13 Nov 2008 17:58:45 +0000 http://www.drvino.com/?p=2642#comment-165478 Dr V, After bombarding a low-end Riesling (dare I say, "light"?) with UVC radiation in a SterilGARD III Biological Safety Cabinet overnight for a week, we effected a taint of rubber bands and burnt rubber. The full report is here: http://rationaldenial.blogspot.com/2008/10/dont-go-into-light-carol-anne.html We think we might get more dramatic effects with a tanning bed (UVA spectrum). On that front, we're waiting for our grant proposal to be approved. thanks for asking. Dr V,
After bombarding a low-end Riesling (dare I say, “light”?) with UVC radiation in a SterilGARD III Biological Safety Cabinet overnight for a week, we effected a taint of rubber bands and burnt rubber.

The full report is here: http://rationaldenial.blogspot.com/2008/10/dont-go-into-light-carol-anne.html

We think we might get more dramatic effects with a tanning bed (UVA spectrum). On that front, we’re waiting for our grant proposal to be approved.

thanks for asking.

]]> By: Dylan http://www.drvino.com/2008/11/12/is-light-as-a-wine-term-the-kiss-of-death/#comment-165447 Dylan Thu, 13 Nov 2008 15:38:43 +0000 http://www.drvino.com/?p=2642#comment-165447 Haha great comments Ryan and Viinpiru. Overall it does come down to perception, light is a product trait which is displayed for the consumer's mind. For the beer category, light has certain labels, positive and negative tied to it. That's why we see a lot of messaging for that category, dedicated toward maintaining the positive benefit of light, with none of the negatives (dainty, or lack of, flavor, watered-down). I believe this consumer psychology could transfer over to wine, and be the result in the word-spinning. Though when I hear that the wine is light, I hardly ever think it's watered-down in any way. Haha great comments Ryan and Viinpiru.

Overall it does come down to perception, light is a product trait which is displayed for the consumer’s mind. For the beer category, light has certain labels, positive and negative tied to it. That’s why we see a lot of messaging for that category, dedicated toward maintaining the positive benefit of light, with none of the negatives (dainty, or lack of, flavor, watered-down). I believe this consumer psychology could transfer over to wine, and be the result in the word-spinning. Though when I hear that the wine is light, I hardly ever think it’s watered-down in any way.

]]>