| Most table wines here in U.S. have 11% - 14% alcohol content. That's about as much as a grape can generate. Anything over that is usually caused by adding pure grain alcohol to make it stronger.
If you check the label of the bottle, it'll usually say 12.5%, that's within the guideline set by the government (yes, they have a hand in this too).
Some of the table wines in other countries may be as low as 8% due to the length of time and methods used in fermentation. As one wine expert put it "That's why they can drink wine with lunch and still go back to work afterward. Well sort of anyway..."
I don't drink often, but when I do, I like a lighter, fruitier tasting wine like a Merlot or a Pinot Grigio. Some of the cabernets have a heavy, bitter taste to me, and most of the whites an almost sour taste. And unlike a lot of folks, I like my red slightly chilled instead of at room temperature.
I don't keep anything around the house due to an alcoholic step-daughter, but she'll be gone this weekend....hmmmmm....  | 
