At all variety of various wine products on counters of shops it is rather difficult to choose the correct wine suitable to any specific case. And if wine is chosen as addition to a feast, then it is necessary to know what wine is considered table.
Seeing a set of wines on a show-window of shop, the ordinary buyer can not always understand in what fundamental difference between them. And if with color and a producing country even more less everything is clear, then how to decide on fortress degree, a sugar content and endurance?
Classification of wines
All grape wines are divided into two main types - it is sparkling (sparkling and sparkling) and still wines. If to speak about silent (not containing carbonic acid), then all of them are in turn subdivided into three categories - table, fortified and dessert. Table wines have the smallest fortress (not Bol of 14% about.) are also made on technology of natural fermentation. Depending on a sugar content the table wines are divided into dry, moist and semisweet. On color they can be white, red and pink.
The following two categories of wines it is fortified (sustained) which allow alcohol-rectificate addition in the production technology, and sweet wines which are flavored by various additives and have the high content of sugar.
As well as with what to use table wines
Having dealt with the main classification of wines, it is necessary to know still that definition ""table"" isn't always designated on marking. The correct name of a table wine - ordinary wine, as usual labels are also marked. And to dining rooms began to call an ordinary wine owing to the fact that these wines on flavoring qualities optimum are the most suitable for the use during acceptance of food. And if to speak about the use of ordinary wines, then depending on the classification to different types of food certain wines are served. For example, the white dry and semidry wine is given to fish dishes and bird dishes. Heavier meat food assumes consumption of red saturated wines, and depending on a grade of the served meat the corresponding wine is chosen. So for example beef, is perfectly combined with red wine of any degree of sweet, and here the baking plate fat pork is the most suitable red dry wine. Pink table wines give to light salad meals and as aperitif before a lunch. It is allowed to serve pink wines to some desserts and fruit. Pink and white wines can be used during all lunch while red wines usually serve only a baking plate the main dish. It is necessary to mention the classical use of table wines as addition to a picnic. In the fresh air any ordinary wine is perfectly combined with snack from cheese, bread and cold meat.