How to judge the strength of the wine

Midhurst Wine Shippers

The strength / volume - by law, the label should show the % abv (alcohol by volume).

For wine to be called wine, it has to have 8.5% alcohol in the EC, but the Germans can have 6.5% (yes, really) and a maximum of 15% (except the Greeks who are allowed up to 17% for their table wine). So, wine would normally be between 8.5% and 15%

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Note added at 10 mins (2009-08-26 14:52:51 GMT)
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http://books.google.ro/books?id=gaZlfD7WOGUC&pg=PA421&lpg=PA...

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Note added at 10 mins (2009-08-26 14:53:17 GMT)
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Until recently, Britain used OG (original gravity), which is 1000
times the ratio of the wort gravity to that of water. Thus a beer
with an OG of 1040 was 4% more dense than water, the density coming
from dissolved sugars. You can generally take one tenth of the last
two digits to estimate the percentage alcohol by volume once the
dissolved sugars are fermented. In the example used, the abv would be
approximately 4% (40/10 = 4%) Currently, British beer is being taxed
on its actual %ABV rather that the older OG so you'll often find both
displayed.

Continental Europe tends to uses degrees Plato. In general, the
degrees Plato are about one quarter the last two digits of the OG
figure. Hence, in our example above, the beer would be 10 degrees
Plato. To get the expected alcohol by volume, divide the degrees
Plato by 2.5.


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Note added at 13 mins (2009-08-26 14:55:30 GMT)
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...cu mentiunea ca este "tarie alcoolica" :)

Succes!