Useful tips

What wines are called table wines – (Smakota): recipes for delicious dishes

The category of table wines includes drinks served with main dishes. They do not have a special taste value and are distinguished by a simple bouquet, so they are not suitable as an aperitif or digestif. They are also called ordinary. This does not mean that such wines are of low quality. It’s just that they have their own characteristics, which we will talk about.

What is table wine?

Table wine is a natural alcoholic drink with a low concentration of sugar. Strength does not exceed 13-14%. The color varies from white to deep red depending on the grape variety used in production. Alcohol, sugar and other additives are not used in the process. Table wine is made by natural fermentation of grape juice. Fermentation takes longer than dessert or fortified drinks due to the absence of sugar. The acidity of table wine depends on the type of berries used for its preparation. The following factors influence this indicator in the drink:

  1. Climate. Fruits grown in a cool region are more acidic than those ripened in hot conditions.
  2. Soil. Grapes grown on soil with a high potassium content have higher acidity.
  3. Degree of maturity. Immature and overripe berries are more acidic than those that are picked in time.

Table wine is not aged in barrels and is immediately bottled. These are young alcoholic drinks that are perfect for lunch or dinner. Previously, such wines were simply washed down with food during a meal.

What is the difference between table wine and other wines

Table wine differs from semi-sweet and dessert wine by the low content of residual sugar or its complete absence. According to regulations, such wine can contain up to 0,3-0,4% sugar per liter. Table wine also differs from other varieties in its “lightness”. The following characteristics are hidden under this term:

  1. lack of astringency in the taste;
  2. lack of aging in barrels;
  3. a simple bouquet that goes well with various snacks and dishes.

Serving and tasting rules

Table wines are cooled before serving: pink drinks are brought to a temperature of 6-8 degrees, red – to 14-18, and white – to 10-12 degrees. Non-compliance with temperature norms has a negative effect on taste qualities. If alcohol is cooled too much, it will be sour, if served warm, the taste will be sluggish and uninteresting. Meat and meat delicacies are combined with red table wines, seafood, fish and poultry with white wines, and salads with pink wines. Fruits, cheeses, and canap├ęs also go well with table wine drinks. A large selection of this alcohol is offered by the MAUDAU liquor store. You can buy red, white or rose table wine. For serving, goblets with thin walls on a tall stem are used – they help to better reveal taste and aromatic nuances.

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