More specifically, in the EU, a wine not entitled to any quality/regional designation (see 'QWPSR'). See also 'tafelwein', 'vin de table', 'vino da tavola', 'vino de mesa'.
May contain wine from outside Germany, while Deutscher Tafelwein must be entirely German.
Extra tannin is sometimes added during winemaking, and oak-derived tannin comes from ageing the wine in new barrels.
A good level of acidity is essential for balance, the refreshing taste of crisp whites, and ageing potential in all wines. In hot regions, extra tartaric acid is added to 'correct' the acidity.
When this happens to white wine in bottle it is usually considered a fault, though it doesn't affect the taste and is not dangerous to health. Most wine producers treat wine before bottling to protect it against tartrate precipitation.
For most reds, the colour comes from the skins.
and notably in Coonawarra, Australia.
Tinto (Sp., Por.)
used in Bordeaux for trade in bulk wine.