(US standards of identity) Grape wine, mixed with brandy or alcohol, with natural flavors (including herbs), and optionally with caramel for color, that matches the general description of aperitif wine but not of vermouth.

(beverages, archaic) French brandy or cognac.

Dutch mulled wine

(of a wine) Produced from such grapes.

The scent of a particular wine.

A drink made in Britain by the fermentation of grape (or other fruit) juice or concentrate originating anywhere in the world. It is not legally wine, which must be produced from freshly pressed grapes.

(of champagne) very dry, and not sweet

(informal) Champagne.

(uncountable) An apple brandy made in Normandy, France.

Alternative form of Calcavella (“sweet wine from Portugal”) [A sweet wine from Portugal.]

(countable) A very pale brownish-gold colour, similar to that of champagne.

(medicine, figuratively, informal) A bloodless sample of cerebrospinal fluid from a lumbar puncture (colloquially, a spinal tap).

The mass of grape solids that floats on the surface during the fermentation of wine.

An inexpensive method of producing sparkling wine in which secondary fermentation takes place in tanks (rather than in bottles as in the méthode champenoise).

Any of many relatively sweet wines, traditionally drunk at the end of a meal.

(wine) Sweet.

A French bittersweet red aperitif.

(wine) Having a taste characteristic of certain white wines, especially Chablis, supposed to evoke the sensation of flint striking steel.

A film of yeast that develops on the surface of some wines during fermentation, induced deliberately during the production of sherry.

(of wines) Lightly sparkling.

(US standards of identity) Fermented juice of sound, ripe grapes (optionally with condensed grape must added before or after fermentation, and grape brandy or alcohol added after fermentation, with additional restrictions on the adding of such spirits if the wine is domestic and has a lot of alcohol); optionally with sugar or water added during or after fermentation (but only up to a specified maximum amount added, and, if the amount added is more than a specified benchmark, so that the resulting wine does not exceed specified maxima on solid, alcohol, and acid content); and with a specified maximum acidity.

A relatively inexpensive wine sold in a restaurant, often by the glass as well as by the bottle or unmarked carafe; both red and white are normally offered.

Alternative spelling of ice wine [A sweet dessert wine made from grapes that are harvested after they have naturally frozen on the vine.]

(of wine, cider) between dry and medium sweetness

A drink produced by adding alcohol to grape juice.

An appellation owned by a single winery.

Of wine: sparkling.

Wine that has fermented for a short amount of time.

A wine that is not a vintage wine.

Initialism of non-vintage - in reference to wine.

A type of very sweet fortified wine, mostly dark red, traditionally made in Portugal.

by extension, generic port wine, wine of the style of Porto

Alternative form of Prosecco [A variety of white grape grown in the Veneto region of Italy.]

Of wine, cider, etc.: sparkling, fizzy.

A serving of such wine

Of wine and similar drinks: lightly sparkling, but not highly fizzy.

wine vinegar made from sherry

Of a beverage, especially an alcoholic beverage, containing dissolved carbon dioxide (either naturally or that has been added) that comes out of solution in the form of many tiny bubbles.

Of wine: lightly sparkling.

Unfermented grape juice, especially when added to wine to sweeten it.

(archaic) A kind of wine of a deep red color, chiefly from Galicia or Malaga in Spain

The characteristic quality of a wine that makes it typical of a particular region or grape variety

(South Africa) Very raw young wine, usually with sediment.

A naturally effervescent mineral water from the springs at Vichy in France.

(wine) A style of port which uses the best grapes from a single vintage. The wine is typically bottled unfiltered and aged for many years before drinking.

(uncountable) The color of red wine, a deep reddish purple.

Any type of grape bred to be fermented into alcohol.

A large surplus of wine, especially as produced by the European Economic Community or its successors.

A region where grapes are grown for the production of wine.

A cafe, restaurant or bar in Alsace that specialises in wine.

(informal) Zinfandel wine.