Support me on my PATREON: https://patreon.com/konstantinbaum Wine blast podcast: https://open.spotify.com/episode/4rmN93lS3Uk4KDfj1QpY1L?si=1exuCzOXRx2zvXaGeAvRBQ Study on flint glass: https://www.pnas.org/doi/full/10.1073/pnas.2121940119 Follow me on ...: https://www.instagram.com/konstantinbaum_mw/ https://www.threads.net/@konstantinbaum_mw https://www.tiktok.com/@konstantinbaum_mw Check out my website: https://www.konstantinbaum.com/ https://baumselection.com/ I use this wine key: Forge de Laguiole Ebony I have used this glass in this Video: RIEDEL Veritas Champagne I have tasted the following wines in this Video: 2022 Clavel Regulus Côtes de Rhône Rosé France https://www.wine-searcher.com/find/dom+clavel+regulus+rose+cote+du+rhone+france?referring_site=KSB The 100 Point Scoring System (from www.robertparker.com): 96-100: An extraordinary wine of profound and complex character displaying all the attributes expected of a classic wine of its variety. Wines of this caliber are worth a special effort to find, purchase and consume. 90 - 95: An outstanding wine of exceptional complexity and character. In short, these are terrific wines. 80 - 89: A barely above average to very good wine displaying various degrees of finesse and flavor as well as character with no noticeable flaws. 70 - 79: An average wine with little distinction except that it is soundly made. In essence, a straightforward, innocuous wine. 60 - 69: A below-average wine containing noticeable deficiencies, such as excessive acidity and/or tannin, an absence of flavor or possibly dirty aromas or flavors. 50 - 59: A wine deemed to be unacceptable. The biggest enemy of wine might not be what you think it is. It turns out that something that is essential for making wine is also causing one of the most common flaws in wine and no one seems to notice. Sommeliers are trained to look for cork taint in wine or maybe oxidation in older bottles. The rise of low-intervention wines meant that we also started looking for volatile acidity, mousiness, and brett. However, the most important flaw might mainly go unnoticed and could be easily avoided if more of you knew about it – let’s talk about it and taste how big the problem is in a blind-tasting experiment. What does the vine need to grow and produce fruit? Water, nutrients, CO2, and sunlight! Sunlight is essential for photosynthesis and without sunlight, there would not be wine. But as soon as the grapes are harvested light becomes an enemy and bottled wine needs to be protected from sunshine. That’s one of the reasons why wine was traditionally bottled in colored bottles and stored in dark cellars. Colored bottles reduce the impact of harmful light and therefore protect the wine. Green bottles tend to reduce the impact significantly but dark amber-colored bottles are even better at protecting the wine. However, over the course of the last decades, clear bottles have become popular, particularly for white and rose wines – even though these tend to be the wine style most susceptible to light damage. Consumers want to see what is inside the bottle in particular when they buy Rosé wine and therefore most Rosé producers now bottle their wines in clear bottles. The producers know something you might not know: this decision has a tradeoff – a big one, as the wine bottled in the clear glass is naked and unprotected against light, causing lightstrike. According to the Oxford Companion to Wine Lightstrike is also known as goût de lumière in French, is the damaging effect that light at short wavelengths in the ultraviolet and blue end of the spectrum can have on wine. The light triggers chemical reactions within the bottle stripping the wine of aroma and resulting in funky smells reminiscent of cardboard, garlic, and cooked cabbage. Red wines tend to be more protected because of their phenolics and it is therefore extremely strange, why red wines are generally bottled in dark bottles and whites and rosés often aren’t. Lightstrike was first documented in 1977 in a study focusing on the impact of light on Champagne and today the most well-known example of a winery trying to mitigate the risk of light strike is Louis Roederer with their Cristal, which comes in the iconic clear glass bottle but is wrapped in this orange foil to protect the wine inside. Interestingly sparkling wines made using the traditional method are even more in danger from lightstrike because of the long time the sparkling wine spends on the lees … Now you might think … okok Konstantin … but why have I never heard about this problem? It must be a minor issue as no one really talks about it. That is what I thought too to be honest but over the last few months, I started to dig a bit deeper into the topic and realized that the impact of Light Strike might be MUCH bigger than the impact of cork – especially for Rosé wines. But its impact might not be as apparent as cork taint for example