n
An Italian wine made with a black grape variety from Basilicata and Campania.
n
A white porous chalky soil found in some regions of Andalusia, Spain and on which sherry vineyards are often planted.
n
A kind of wine, formerly much esteemed, said to have been made near Alicante in Spain.
n
A geographical indication for wine that describes its geographic origin.
n
A brandy made in the region of Armagnac.
n
A form of grape concentrate, typically produced in Spain, made by boiling unfermented grape juice into a syrup. It may be added to dark, sweet wines.
n
(wine) Initialism of American Viticultural Area: a designated wine grape-growing region in the United States, providing an official appellation for the mutual benefit of wineries and consumers.
n
(obsolete) A type of sweet wine.
n
(countable, uncountable) A light, sweet, white wine from the Canary Islands.
n
The catawba grape, a cultivar of North American Vitis labrusca.
n
Alternative letter-case form of Chardonnay [(countable) A green-skinned grape variety used to make a white wine.]
n
(agriculture) A cultivar of Vitis vinifera (“wine grape”).
n
a brand of Italian vermouth available in several versions
n
A brandy distilled from white wine in the region around Cognac in France.
n
A variety of sweet American grape, with large dark blue (almost black) grapes in compact clusters; a Concord grape.
n
A type of French sparkling wine.
n
Alternative form of cuvée [Wine produced from a mixture of several grape varieties.]
n
(especially of champagne) The first (and highest quality) grape juice to be produced, from a given batch of gently pressed grapes.
n
A wine made from dandelion flowers and usually other ingredients, including citrus.
n
(US standards of identity) Grape wine with an alcohol content of more than fourteen, but at most twenty-four, percent, by volume.
n
(wine) A vineyard or wine estate, especially in France.
n
The reddish purple colour of the apéritif Dubonnet.
n
Small powdery flecks of mould on grapes used to make wine
n
The native eastern North American grape, Vitis labrusca, with many cultivars, of which the Concord grape is the most important.
n
A very pure variety of white lead.
n
Wine whose main ingredient is a fruit other than grape.
n
a type of port wine which ages in demijohns in addition to wooden barrels.
n
An unofficial classification for other high-quality products such as beer and chocolate.
n
(informal) A Pinot Grigio wine.
n
A sweet dessert wine made from grapes that are harvested after they have naturally frozen on the vine.
n
A distilled spirit made from cherries, usually of the species Cerasus avium; kirsch.
n
(historical) A sweet, mild wine made on Lesbos in ancient times.
n
A sweet fortified wine made in Madeira, originally from the malvasia grape.
n
Alternative letter-case form of Merlot [A dark-blue variety of wine grape.]
n
The European grapevine (Vitis vinifera), introduced from Spain to the western coasts of North and South America by Catholic New World missionaries for use in winemaking.
adj
(of wine) Of mid-level sweetness.
n
A large, juicy, sweet-smelling, green North American grape which has a pleasant, foxy flavour; a variety of Vitis labrusca which is eaten and used in the production of wines, jams, and white grape juice, but which is a poor shipping grape.
n
A brandy from northern Spain, made from grapes.
n
a grape-based wine infused with pear or artificial pear flavour
n
An alcoholic drink made from unfermented grape juice and cognac.
n
A type of fortified wine traditionally made in Portugal.
n
A measure of such an amount of dried grapes added to the ferment in making tokay wine and hence a measure of its sweetness
n
A type of sparkling wine which is fermented in sealed containers at cold temperatures.
n
(countable) A dark-skinned grape, a hybrid of Vitis vinifera with Vitis amurensis and others.
n
A kind of fortified wine. The cheapest and most extensively produced type of port, with a rich claret colour.
n
(uncountable) A method of rosé production that involves bleeding off the juice after limited contact with the skins.
n
A region of France known for producing dessert wines.
n
A large greenish-bronze grape native to the Southeastern United States, a variety of the muscadine grape (Vitis rotundifolia).
n
An old European variety of apple, of a yellow and red colour, shading to deep red.
n
Any red wine of Spanish origin.
n
Wine made from grapes that have been dried to concentrate their juice.
n
A grape of species Vitis labrusca, native to the Eastern U.S.; a fox grape.
n
(agriculture) Archaic spelling of Chaush (“a cultivar of vinifera grape”). [(agriculture) A cultivar of Vitis vinifera (“wine grape”).]
n
The complete set of local conditions in which a particular wine or family of wines is produced, including soil type, weather conditions, topography and wine-making savoir-faire.
n
A type of wine grown predominantly in southern Germany.
n
A wine made primarily from or exclusively from a single variety of grape, which carries the name of that grape.
n
The annual grape harvest, especially in France.
n
Alternative letter-case form of Vin Santo [A wine made from grapes dried on straw mats and fermented in chestnut barrels, typical of Tuscany; often a dessert wine.]
n
(countable and uncountable) White wine.
n
Light-coloured wine (usually yellow with a hint of green but not pink).
n
A (sweet) wine made from the juice that flows out of grapes before they are pressed. (This entry is a translation hub.)
n
Vitis vinifera, the species of grape most commonly used in wine-making.
n
Alternative spelling of xynisteri [A white grape indigenous to the island of Cyprus.]
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