Table wines

Table Wines are a category of wine that are served during meals. They are typically less alcoholic than other types of wines, such as fortified wines or dessert wines, and are often consumed in conjunction with food.

History

The term "table wine" originally referred to wines that were not fortified or sweetened, and were therefore suitable for everyday drinking. The concept of table wine has its roots in the history of wine production, where it was common for families to produce their own wine for daily consumption.

Production

Table wines are produced all over the world, with significant production in countries such as France, Italy, Spain, and the United States. They can be made from a wide variety of grape varieties, and the specific characteristics of a table wine can vary greatly depending on the region in which it is produced and the type of grape used.

Classification

In the European Union, the term "table wine" has a specific legal meaning, and refers to wines that are not classified under one of the protected geographical indications. In the United States, the term "table wine" is used to refer to wines with an alcohol by volume of between 7% and 14%.

Serving

Table wines are typically served at room temperature, although some lighter styles may be served slightly chilled. They are often served in a specific type of wine glass known as a wine tumbler.

Pairing with Food

Table wines are often paired with food, and the specific pairing can depend on the characteristics of the wine. For example, a light, crisp white table wine might be paired with seafood or poultry, while a full-bodied red table wine might be paired with red meat or cheese.