Most people think of table wine as the cheap stuff, but, at least in the United States, even the finest bottle of Silver Oak Cabernet is considered a table wine. Technically it's a legal definition: If a non-sparkling wine has an alcohol content that doesn't exceed 14%, it's a table wine. The Feds came up with 14 because that's the normal percentage of alcohol in naturally fermented wine. A 1.5% margin of error is allowed, as long as the alcohol content goes no higher than 14%. Any wine that has an alcohol content above 14%—usually due to alcohol being added during or after fermentation—legally must be labeled a dessert wine (also referred to as fortified wine at most liquor stores). Note: The European definition of table wine is different. Any wine that is produced within the European Union that does not carry an official appellation of origin is considered a table wine.