Most still table wine is 11.5–14.5% ABV. A typical bottle is about 13%. Lighter styles can sit under 11%, and fortified wines such as Port reach 15–22%.
Alcohol comes from fermenting the sugar in grapes. Riper grapes and warmer climates usually make stronger wine. The bands run from lightest to strongest. The style table below is the one to use when you have a bottle in mind.
Moscato d'Asti, German Riesling, Vinho Verde, Lambrusco
Prosecco, Champagne, Sauvignon Blanc, Pinot Grigio, Chianti
Chardonnay, Cabernet Sauvignon, Syrah, Malbec, Zinfandel
Port, Sherry, Madeira, Marsala
Ranges are typical, not a promise. Vintage, region, and producer move the number, and the exact ABV is always on the label. Fortified wines have grape spirit added, which is why they top the scale.
Use this when you want a style, not just a band. The same grape can shift a point or two between a cool vintage and a hot one.
| Style | Typical ABV | Examples |
|---|---|---|
| Sweet, lightly sparkling Moscato d'Asti | 5–6.5% | Moscato d'Asti |
| Off-dry Riesling Riesling Kabinett | 7–9% | Riesling Kabinett |
| Light, fresh whites Vinho Verde, Lambrusco | 9–11% | Vinho Verde, Lambrusco |
| Prosecco Prosecco | 10.5–11.5% | Prosecco |
| Champagne and Cava Champagne, Cava | 12–12.5% | Champagne, Cava |
| Crisp dry whites Pinot Grigio, Sauvignon Blanc, Albariño | 11.5–13.5% | Pinot Grigio, Sauvignon Blanc, Albariño |
| Lighter reds Pinot Noir, Chianti, Beaujolais | 12.5–13.5% | Pinot Noir, Chianti, Beaujolais |
| Chardonnay Chardonnay | 12.5–14.5% | Chardonnay |
| Full-bodied reds Cabernet Sauvignon, Syrah, Malbec | 13.5–15% | Cabernet Sauvignon, Syrah, Malbec |
| Very ripe reds Zinfandel, Amarone, Shiraz | 14.5–16.5% | Zinfandel, Amarone, Shiraz |
| Fortified Port, Sherry, Madeira, Marsala | 15–22% | Port, Sherry, Madeira, Marsala |
Colour is a rough guide. Ripeness, and whether the wine was fortified, matter more than red versus white.
Most dry reds are 12.5–15% ABV. Pinot Noir, Beaujolais, and Chianti often sit around 12.5–13.5%. Cabernet Sauvignon, Syrah, Malbec, and Merlot are commonly 13.5–15%. Very ripe Zinfandel, Amarone, and some warm-climate Shiraz can pass 15% without being fortified.
Dry whites are usually 11–13.5% ABV. Sauvignon Blanc and Pinot Grigio are often 12–13%. Oaked Chardonnay from warmer regions is frequently 13.5–14.5%. The lightest bottles — Moscato d'Asti, Kabinett Riesling, and Vinho Verde — can be 5.5–11%.
Champagne is typically 12–12.5% ABV. Prosecco is usually a little lower, about 10.5–11.5%. Cava sits with Champagne. Sweet sparkling wine such as Moscato d'Asti is much lighter, around 5–7%.
Port, Sherry, Madeira, and Marsala have grape spirit added during or after fermentation, so they finish at 15–22% ABV. That is a different category from table wine, even when the grape is the same.
A common restaurant pour is 150 ml (5 fl oz). At 13% ABV that glass holds about 15 grams of pure alcohol — a little more than one US standard drink, which is 14 grams. The same pour at 12% is close to one standard drink. In the UK, 125 ml of 12% wine is about 1.5 units, and 175 ml of 13% wine is about 2.3 units. A stronger wine in a larger glass adds up faster than the percentage on the label suggests.
Alcohol shapes how a wine feels with food. Fresher, moderate wines suit bright or delicate dishes, and a low-alcohol Moscato d’Asti suits dessert. See it applied:
Alcohol is part of how a wine feels, not only how strong it is. Higher ABV adds weight and warmth, and can read as sweetness even in a dry wine. Lower ABV tastes lighter and often fresher. At the table, a 15% red can overwhelm a delicate dish, while an 11% white stays refreshing. Gastrona weighs alcohol with body and acidity when it suggests a match.
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