A wine of 10 to 15 percent alcohol created by natural fermentation, as opposed to a fortified wine.
Natural wine which is unfortified. Alcohol by volume is usually between 10 and 12%. South Africa has a legal maximum of 16% alc by vol.
A term used to differentiate standard wine from stronger fortified wine or sparkling wine. In some countries it is meant to designate the lowest quality level of wine produced, as in France, where it is called vin de table. The same is true of Spain's vino da mesa, Portugal's vinho de mesa and Germany's Tafelwein, but in the case of vino da tavola in Italy, many of the country's finest wines illogically appear under that heading. European Union guidelines stipulate that all wine produced must fall into one of two categories: table wine or the superior quality wine.
Class of wines naturally fermented to about 12 percent alcohol.
wine containing not more than 14 percent alcohol usually served with a meal
Wine containing a minimum of 7 -8.5% of alcohol. The minimum varies from country to country. Also tafelwein, Vin de table and vino da tavola.
a wine intended to accompany a meal, usually containing less than 16% alcohol
A wine between 10% - 14% alcohol by volume. It may be red, white, rosé and vinted off-dry.
A wine that is neither fortified nor sparkling. In the USA, it's defined as a still wine that is between 7 and 14% alcohol (none added). In common usage, the term table wine is used to describe an ordinary or every day table wine.
Generally any wine that is not sparkling or fortified. In the US these wines must also be between 7% and 14% alcohol by volume.
A US legal term that encompasses all wines that are between 7% and 14% alcohol. The term is used in Europe to mean a wine that was not made under the rules of any specific controlled area. Winemakers who are interested in pushing the boundaries of wine production in their area often can only bottle their wines as the local equivalent of table wine. Since some of these wines are of very high quality, and can command higher prices than the usual wines from the region, it can be a very confusing term. Table Wine can be either: Most Wines (in the US) A wine of lower quality or distinction A wine of distinction that does not conform to a standard French: vin de table Italian: vino tavola German: Tafelwein
Usually mild-flavored wine, inexpensive enough to be served at the table every day.
The legal term for wine that is less than 14% alcohol. Wines under 14% alcohol can be labeled Table Wine and the winery does not have to state the actual alcohol content on the label. Any wine over 14% alcohol must state the alcohol content on the front label and may not use the term “table wine” on the label.
There's a law that classifies all wines with lower than a 14% alcohol content as table wine.
In the United States, any wine that is under 14% alcohol can be labeled simply as "table wine" and does not have to state the actual alcohol content.
In the United States, table wine is used as a legal definition to differentiate standard wine from stronger (higher alcohol content) fortified wine or sparkling wine . In common usage, its definition is similar to the European one (see below).