Wine with "light flavor": can you drink it?

Never accept wine bottles that have been exposed to light for too long. Wine suffers from light damage and gets ruined.
It’s not just a matter of color change due to oxidation of the coloring polyphenols, but also because biochemical reactions are triggered that alter the structure of the wine and lead to the production of substances that give off a smell of rubber, garlic, onion, sulfur, cooked cabbage.

The defect is especially manifested in white wines contained in clear glass, and is caused by a vitamin called riboflavin that deteriorates in light. 

It is also called "light-struck flavor"… a truly unpleasant sensation!

Fabio De Vecchi