With all the variety of different wine products on the shelves, it is quite difficult to choose the right wine to suit any particular occasion. And if the wine is chosen as an addition to the feast, then you need to know what kind of wine is considered exactly table.
Seeing a lot of wines in a shop window, an ordinary buyer cannot always understand what the fundamental difference between them is. And if everything is even more or less clear with the color and country of the manufacturer, then how to determine the degree of strength, sugar content and aging?
Classification of wines
All grape wines are divided into two main types - sparkling (sparkling and champagne) and still wines. If we talk about quiet (not containing carbonic acid), then all of them, in turn, are divided into three categories - dining, fortified and dessert. Table wines have the lowest strength (no more than 14% vol.) And are produced using natural fermentation technology. Depending on the sugar content, table wines are divided into dry, semi-dry and semi-sweet. They can be white, red and pink in color.
The next two categories of wines are fortified (aged), which allow the addition of rectified alcohol in the production technology, and dessert wines, which are flavored with various additives and have a high sugar content.
How and with what to use table wines
Having dealt with the main classification of wines, you also need to know that the definition of "table" is not always indicated on the label. The correct name for table wine is "ordinary" wine, as the labels are usually labeled. And ordinary wine was called table wine due to the fact that these wines, in terms of their taste, are the most optimal for consumption during meals. And if we talk specifically about the use of ordinary wines, then, depending on their classification, certain wines are served with different types of food.
For example, white dry and semi-dry wine is served with fish dishes and poultry dishes. Heavier meat meals involve the use of rich red wines, and the appropriate wine is selected depending on the type of meat served. For example, beef goes well with red wine of any degree of sweetness, but red dry wine is most suitable for fatty pork.
Table rosé wines are served with light salad appetizers and as an aperitif before dinner. It is allowed to serve rosé wines with some desserts and fruits. Rosé and white wines can be consumed throughout the meal, while red wines are usually served only with the main course.
It is impossible not to mention the classic use of table wines as an addition to a picnic. In the fresh air, any ordinary wine goes well with appetizers of cheese, bread and cold meat.
