Opinion article* published in The Conversation jointly written by Julie McIntyre, Lecturer in History at University of Newcastle, John Germov, Pro Vice-Chancellor, Faculty of Education and Arts at University of Newcastle and Lauren Williams, Professor of Nutrition and Dietetics at University of Canberra.

Dieters can now have their wine and drink it, guilt-free and minus the hangover. That’s the promise of so-called “light” or low-alcohol, low-calorie wines. But these wines are not considerably lighter (between a quarter and a third fewer calories compared to regular wines) and may actually push people toward drinking more.

There’s a good deal of consumer demand for light wine products. Australia’s Lindeman’s Wines, for instance, has successfully marketed early-harvest wines for consumers seeking a lower-alcohol, lower-kilojoule style drink for five years now.

They’ve had more success than an earlier version of another brand’s light wine, which was produced using de-alcoholising technology. It reportedly didn’t taste very good compared to regular wine.

Read the full article in The Conversation.

 * Opinion pieces represent the author’s views.