The answer is moslty NO. The types of grapes used in wine or used for table consumption are different. They aspire to different climate conditions, and have different properties, which ban most table grapes from undergoing the process of vinification. For grapes, fruits are sweet, pleasant flavor. In addition, the flesh can be crisp and seeds are tiny, almost nonexistent. Some modern varieties, specially treated, are even seedless, that is to say without oil, and the clusters are also giant size. It is noted that in one case as in the other, the growing areas of the vine, unlike many crops such as cereals, for example, are incredibly limited: the vine requires to grow normally and produce some sweet clusters reasonable terms: a temperate latitude, altitude and limited relative humidity, all in an acceptable ground!
There are, however, a few "cepages" which we can eat at the table as well: Chasselas and Muscat are the main ones. Of course, they are more sweet in wine, so they will be served generally at the "aperitif" time, in the beginning or before the meal.
