Who cares if it's 13.8 or 16 percent alcohol? And why doesn't this Italian red say what grapes are inside? Here's Part 1 of an alphabetical guide to a few things a label tells you, and some of the things it doesn't. Alcohol: The U.S. government requires that winemakers put a wine's alcohol content on the label, and it sets high and low limits on it (though some variation from the printed amount is allowed). Generally table wines will fall between 10 and 15 percent, with red wines on the higher end of that spectrum; fortified wines such as Port and Sherry can go up to 20 percent. When I describe a wine as "big," I'm frequently talking about the alcohol content — a matter of taste which a label can help you figure out. Anything under 10 percent means the wine is likely somewhat sweet; since winemaking is the process of converting natural sugars to alcohol, a number that low means there may be residual sugar.
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