Which type of wine is classified as having an ABV of 16% or less?

The classification of wine based on alcohol by volume (ABV) is important for understanding the different styles and their production methods. Unfortified wine is typically defined as wine that has not had additional alcohol added to it, which generally results in an ABV of around 16% or less. This includes varieties like still wines, which are fermented from grapes and typically exhibit a range of flavors and aromas without any extra alcohol through fortification.

In contrast, fortified wines, such as Port or Sherry, undergo a process where additional distilled spirits are added, raising their ABV above 16%. Malt beverages, on the other hand, are produced primarily from fermented barley and other grains, and while they can vary in ABV, they are not categorized as wine. Spirits have a significantly higher ABV, usually over 20%, and consist of distilled alcohol rather than fermented grape juice.

Understanding these classifications is crucial for anyone involved in the sale, service, and consumption of alcoholic beverages, as it informs choices for pairing with food, pricing strategies, and compliance with applicable laws regarding alcohol service.