What does table wine and non-table wine mean? Great choice for every day

Everyone who is at least a little interested in the topic of winemaking knows well what it means table wine. Unlike dessert, it is served not at the end of the meal, but with the main courses. In many countries canteens are called inexpensive wines for everyday use.

Speaking about what table wine is, it is necessary to understand what the category of wines is in general. This is the compliance of raw materials and technology with industry standards of a country or a particular region. The standards regulate permitted grape varieties, cultivation methods, vine yield, aging period and many other factors.

Methods for the production of table wine are practically not regulated. The bottle rarely indicates the grape variety and vintage (harvest year). However, this does not mean that the wine is bad, just that its quality lies solely on the conscience of the winemaker.

The situation is different with local geographical wines. They have in strict order on the label indicate the grape variety, appellation and year of harvest.

Here are examples of how to recognize table wine on the labels of manufacturers from different countries.

• Vin de Table - France. This category includes most of French wines, and they can be made from wine material collected outside the country. Wines undergo only simple laboratory testing for safety.
• Vino da Tavola - Italy. The blend can include any grape varieties, their number is not regulated.
• Vino de Mesa - Spain. These wines also do not have requirements for appellation, vine cultivation methods and vinification technology.
• Tafelwein - Germany.

What does this or that marking on a bottle of wine mean?

Thus, the state guarantees a certain minimum consumer properties. Until the beginning of the 20th century, the world's wine classification system was imperfect, and falsification of drinks was common. Any winemaker in France could write "Bordeaux" on a bottle to pass off his wine as gourmet drink from the famous region.

In the 30s of the XX century, France issued a series of laws regulating winemaking, and introduced a system of protection of wines by geographical name. Other countries have adapted the classification for themselves, and the world of winemaking has become more orderly. Now we can be sure that the canteen dry wine from France, Italy or Spain, marked with the appropriate sign, will be completely safe for consumption. Taste and aroma will also be expected and will not bring unpleasant surprises.

As a rule, dry red and white wines are chosen as table wines. They are more versatile in combinations with products. The rule "red to meat, white to fish" still works fine, although there is great amount private exceptions.

Table wines are served at a temperature of 14 to 18 degrees Celsius. Too cold wine becomes sour, and too warm - unpleasantly sluggish. Remember that it is always better to overcool the wine than overheat it. Table wine poured into glasses quickly acquires room temperature, and warm wine is almost impossible to fix.

Winemaking is an ancient industry Food Industry, over the centuries, masters have developed tens of thousands of recipes for making wines. To assist collectors, a classification of wines has been developed in compiling wine catalogs. Thanks to her, it was possible to systematize recipes. Anyone can figure out the difference between table and dessert wines. Homemade wines from the factory. Young sparkling wine from old "still" wines.

Story

Scientists have long proved that winemaking originated in ancient times. The main contribution to the development of production was made by the inhabitants of the southern regions, who are still considered the best winemakers today. In ancient times, the Romans and the Greeks were the first to "ennoble" wild thousand-year-old wine. From that moment began new story winemaking, which slowly developed until the middle of the 20th century. Perhaps things would move faster if people knew how wines were fermented. And that yeast bacteria play an important role in this process. Only in the middle of the 20th century did scientists make this discovery.

If in ancient and Middle Ages winemakers set up production according to own experience as taught by fathers and grandfathers. Modern winemakers rely entirely on scientific achievements.

• For example, today grapes are harvested not only by hand, but also by machines.
• Improved old cars.
• Methods for filtering the semi-finished product are being improved.
• Masters were able to unravel, many are hidden, for example, how to protect wines from aging.
• That for the preparation of sweet wines, the berries need to be slightly dried, thereby increasing the sweetness of the drink.

Classification of table and dessert wines. "what's on the label"?

Here you can get full information about the contents of the bottle, for example, depending on the quality and age of the wine. Professionals divide them into young, vintage and collectible.

Young - a wine that is immediately put up for sale without aging Vintage - high-quality grape varieties are used for preparation. Specially grown for the preparation of specific vintage wines. Here the cooking technology is calculated in minutes.

• Each wine has its own wine-growing region (neighborhood).
• Your holding period.

Collection vintage wines. Breeding varieties are used for cooking top quality, minimum term barrel aging for six years. And in bottles for at least three years.

Fortress and sugar content on the label. Wines are divided into two large groups.

By amount of sugar:

• Dry.
• Semi-sweet.

Fortified wine, and fragrant dessert. By amount of sugar:

• Semi-sweet.
• Sweet.
• Liquor.

Unlike sweet wines, table wines are obtained by complete fermentation of natural juice. In sweet wines, fermentation depends on the amount of sugar. Thus, fermentation is interrupted. As a result of "incomplete" fermentation, sweet wine acquires sweet and sour taste. Ethyl alcohol is added to dessert wines to preserve the fragrant bouquet and shade.

What is the difference between table wine and sweet wine?

Dessert and table wines differ in taste, strength and purpose. Dessert wines contain a large number of Sahara. In contrast to strong table wine, which goes well with hidalgo, meat and fish. Sweet wine is served with dessert (hence the name - dessert wines).

Used to make table wine natural juice"without additives". Unlike sweet wine, which has sugar added to it. The strength of the drink will depend only on natural sugar found in berries.

To prepare dessert wine, juice and pulp are used, sugar is added. Fermentation is often stopped by alcoholization.

For the preparation of table wines, certain grape varieties are used. Dessert wines are mainly made from mixed varieties:

• Muscat.
• Tokay.
• Cahors.
• Malaga.

Professionals advise cooling dessert wine. Often at tastings, chilled drinks, fruits or cookies are served.

What is the difference between dry wine and sweet wine

• Dry wine is served with main courses.
• In the process of preparing dry wines, alcohol is not added.
• The fortress of dry wine does not exceed 11 revolutions.
• The minimum amount of sugar is one percent in dry wine. In table semi-sweet from three to eight percent.

Unlike sweet wine, dry wine cannot be stored for a long time. If sweet wines get better with age. That dry wine is gaining momentum, turns into vinegar essence.

Taste qualities

Unlike strong table wines, delicate sweet wine needs to be savored. Table wine has a pleasant refreshing taste. For example, light white wines in summer save you from thirst. Dessert wine is a harmony of flavors. Only a professional can describe a wine bouquet from the first sip. All elements are chosen so that none of them is felt separately.

Table wine is coarse and harsh. From the first sip it is dominated by tannins. At the dessert wine soft taste. Unlike Table dry wines, which are sour in the foreground. tart taste. Dessert wine is sweet and thick. Table wine is watery and clear.

The division of alcohol into various categories- this is a necessity due to which the consumer can already determine the quality of the drink by the label. For example, when choosing, it is very important to know how table wine differs from geographical wine, whether there are differences between them in taste or quality, etc.

Of course, there are other varieties of this alcoholic drink, moreover, its classification in different countries may differ slightly.

What is table wine

First of all, you need to understand what kind of drink in the world of winemakers is meant by table wine. This light drink, which has a small strength due to the small amount of sugar in its composition. It is usually served with meals, because this wine goes well with main dishes.

Traditionally, most wine-producing countries table wines are divided into:

• dry;
• semi-dry;
• semi-sweet.

Another difference between table wine and regular wine is less control over the grapes for their production. Those. any berries can be used to make wine, and the bottle label usually does not indicate where they were grown, in which country or territory. The year of wine production is also not indicated.

But this does not mean at all that alcoholic beverages in this category are of poor quality. The manufacturer himself monitors his products, namely the taste of alcohol. Therefore, some table wines are quite expensive.

Dessert wine

What is the difference between table wine and dessert wine? Basically, alcoholic drinks in this category are served with desserts (as you might guess from the name). For example, they go well with ice cream, cakes or fruit. The only condition for such a serving is that the dessert should not be sweeter than the wine itself, otherwise the latter will be just compote.

Dessert wines have a higher percentage of alcohol, which is formed due to the way the drink is prepared. After all, in order to achieve a certain sweetness of wine, it is necessary to stop the fermentation of the must. They do it different ways, one of them can be called the addition of strong alcohol to it.

Also, for greater natural sweetness, special sugary grape varieties are used.

Dessert wine is:

• sweet;
• semi-sweet;
• liquor.

How to drink dessert and table wines

There is a difference between dessert and table wine in serving. To reveal the bouquet of taste and aroma, table wines should be warmed up before serving so that their temperature is slightly higher than room temperature. For dessert wines cooling to 13-16 degrees is recommended.

Very important . Their special shape allows you to correctly direct the drink to that area of ​​​​the tongue, which will most subtly feel all its bouquet of aroma and taste. Gourmets believe that the wrong glass can distort the taste of the drink.

In the existing variety, you can get lost, because some wine producers have gone so far as to recommend glasses for a particular type of drink. Of course, the average consumer only needs to have a few types of glasses.

For example, glasses in the form of a tulip or a ball are suitable for red wine, but for white wine they are more elongated. The largest glasses are used for red wine, a little less for white, and even less for dessert.

The difference between table wine and a geographical name is that from the label on the bottle you can always find out in which area the grapes grew, in some cases they even indicate the year of harvest. Such wines are sometimes also called local.

It should be noted that most often alcoholic beverages in this category are produced from one grape variety, without mixing it with others. All this affects the taste of wine.
But in Lately some geographical wines are produced according to a different technology, which is called sepazhnaya. finished product does not lose bright taste, but still gourmets prefer drinks made from one grape variety.

Local wines are stored for a very long time, revealing their taste over time, giving new notes. That is why geographical wines are very often vintage and collectible. After all, most of them are produced according to unique author's methods, which attract the attention of collectors.

Collection and vintage wines

The most important thing is the selection of grapes in the manufacture, unique technologies and long aging of the wine. vintage wine aged for at least one and a half years if it is a dry table wine, and at least two years if it is a strong dessert wine.

For each brand of this alcoholic drink, which can later become a brand, a certain production technology has been established, a certain grape variety is used for it. All this must be recorded on the label.

Vintage wine can become collectible if it has been aged for at least three years after bottling. Among connoisseurs of wines from this category, the most popular drinks that have been aged for at least ten years in bottles. You can determine the aging time by the sediment at the bottom of the bottle, which forms over the years.

Those wines that have a high percentage of alcohol and sugar are best preserved. But, for example, “half wines” are preserved very poorly, since the fermentation process is artificially stopped in them, but not by adding alcohol to the composition (as is the case with sweet wines).

Now it is very easy to understand how table wine differs from geographical wine in taste, aging and other characteristics. Choosing good wine, remember that the full taste of the drink can only be felt when right choice glasses and dishes for him. Gourmets consider it blasphemy to drink any high-quality wine in one gulp without feeling its whole bouquet.

Winemaking is a special branch of the food industry. The current classification of wines is able to explain the difference between table and dessert wines, natural and special, still and sparkling, etc.

A Brief History of the Development of Winemaking

The history of origin begins with the ancient world. Scientists say that the first glass of the drink appeared millennia ago. The ancient Romans and Greeks were able to make a significant contribution to the development of wine culture. The drink was mostly consumed in the southern regions, where grapes grew. Until the middle of the 19th century, mankind had no idea that the fermentation of wines is due to the presence of yeast bacteria in the product. In 1957, a French microbiologist and chemist proved this discovery.

Wine making begins with the harvest.

If the ancient inhabitants established winemaking from their own experience, then in the 20th century, winemaking art began to rely on scientific achievements. Berries began to be collected not only manually, but also with the help of machinery. Presses of improved modification began to appear, the method of filtering the semi-finished product has changed. Winemakers learned and began to apply Better conditions wine storage.

Since the beginning of the 20th century, production standards have emerged. France was the first country to distribute this document in its regions. The second half of the last century was a favorable time for the active development of wine production, improving their quality and popularity.

A wide range of wines produced in the world has a certain classification that will help any interested person understand this product. The raw materials that are put into action divide wines into grape, berry, fruit, vegetable and multi-component (multi-sort).

Grape drinks are made from the juice of grapes with the addition of sugar. The manufacturing process eliminates the addition of grape wine other products. fruit alcoholic drinks often made from apples or pears. Melons, watermelons, maple and birch sap, rhubarb and rose petals give the wines a vegetable name. Multi-grade products are prepared by combining various varieties of grapes. Such wines are divided into blended and sepazhny.

The type of wine depends on the color of the grapes.

The opinion has taken root among qualified winemaking specialists that real wine can only be made from the best varieties grapes. In addition, wines are distinguished by color. Fermentation and grape variety divides the final product into red, rosé and white drinks.

The classification according to the content of sugar and alcohol determined the following positions: table wines, fortified and sparkling. The duration of exposure divided the described product into branded and ordinary products. The production technology of any wine determines its product group: table, strong and flavored.

In turn, canteens sunny drinks differ in sugar content, are divided into semi-sweet and dry, with a residual sugar content. Fortified and flavored wines can be strong and dessert.

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Differences between table and dessert wines

Dry table wines are produced by complete fermentation of grape must. The share of alcohol in this product is 9-14%. It is important to note that alcohol is formed only from the process of sugar fermentation. The amount of alcohol in the product divides it into dry, semi-dry and semi-sweet. Table dry recognized useful product, which is served at the table with meat and fish dishes. Of the best table wines worth noting Georgian wines region of Kakheti. The name of table wines is given by the name of the raw material or the region where the grape raw material has grown. Table wine can be white, rosé and red. Color alcoholic drink acquires from the initially selected raw material. Most table wines have delicate taste and pleasant sourness. It is recommended to drink red table wines slightly warmed up, i.е. above room temperature. With this heating, the wine reveals its bouquet brighter.

For the preparation of dessert wines, grapes with a high sugar content are selected.

For a greater concentration of sugar, they try to dry the grapes before putting them into production, thereby increasing the sweetness. Dessert wine can contain 12-17% alcohol. If table alcoholic drinks are produced mainly by varietal ones, then dessert drinks are served at the table of a blended version. Professionals suggest serving them with fruit, ice cream or confectionery delights. Before drinking, the wine is cooled to 13-16 degrees. This group includes Muscat, Tokay wines, Cahors, Malaga, etc. The sugar content divides this product for sweet, semi-sweet and liqueur wines.

A feature for the production of dessert wines is that before fermentation, the must is insisted on the pulp for 1-2 days. Fermentation is often stopped by alcoholization.

The main features by which table wines should differ from dessert wines are taste qualities and a fortress.

Everyone who is at least a little interested in the topic of winemaking knows well what table wine means. Unlike dessert, it is served not at the end of the meal, but with the main courses. In many countries, inexpensive wines for everyday use are called canteens.

Speaking about what table wine is, it is necessary to understand what the category of wines is in general. This is the compliance of raw materials and technology with industry standards of a country or a particular region. The standards regulate permitted grape varieties, cultivation methods, vine yield, aging period and many other factors.

Methods for the production of table wine are practically not regulated. The bottle rarely indicates the grape variety and vintage (harvest year). However, this does not mean that the wine is bad, just that its quality lies solely on the conscience of the winemaker.

The situation is different with local geographical wines. They have in strict order on the label indicate the grape variety, appellation and year of harvest.

Here are examples of how to recognize table wine on the labels of manufacturers from different countries.

• Vin de Table - France. This category includes most of the French wines, and they can be made from wine material collected outside the country. Wines undergo only simple laboratory testing for safety.
• Vino da Tavola - Italy. The blend can include any grape varieties, their number is not regulated.
• Vino de Mesa - Spain. These wines also do not have requirements for appellation, vine cultivation methods and vinification technology.
• Tafelwein - Germany.

What does this or that marking on a bottle of wine mean?

Thus, the state guarantees a certain minimum of consumer properties. Until the beginning of the 20th century, the world's wine classification system was imperfect, and falsification of drinks was common. Any winemaker in France could write "Bordeaux" on a bottle to pass off his wine as an exquisite drink from the famous region.

In the 30s of the XX century, France issued a series of laws regulating winemaking, and introduced a system of protection of wines by geographical name. Other countries have adapted the classification for themselves, and the world of winemaking has become more orderly. Now we can be sure that dry table wine from France, Italy or Spain, labeled with the appropriate sign, will be completely safe to drink. Taste and aroma will also be expected and will not bring unpleasant surprises.

As a rule, dry red and white wines are chosen as table wines. They are more versatile in combinations with products. Until now, the rule "red to meat, white to fish" works fine, although there are a huge number of private exceptions.

Table wines are served at a temperature of 14 to 18 degrees Celsius. Too cold wine becomes sour, and too warm - unpleasantly sluggish. Remember that it is always better to overcool the wine than overheat it. Table wine poured into glasses quickly reaches room temperature, and it is almost impossible to correct warm wine.