n
Obsolete form of alicant. [A kind of wine, formerly much esteemed, said to have been made near Alicante in Spain.]
n
(alchemy) An aqueous solution of alcohol typically prepared by distilling wine.
n
Obsolete form of aqua vitae. [(alchemy) An aqueous solution of alcohol typically prepared by distilling wine.]
n
Alternative letter-case form of Ausbruch [A kind of very sweet wine, produced especially in Austria, Germany, and Hungary, historically usually made from or with the juice that runs out of grapes without any pressing, and now often made from botrytized grapes (those infected with noble rot).]
n
a commercial winery that operates under a bond which guarantees payment of United States excise tax
adj
(of a grape) Affected with the noble rot (Botrytis cinerea).
n
A temporary condition of wine characterized by muted or disjointed fruit flavors.
v
(transitive) To preserve, flavour, or mix with brandy.
n
(informal) A fault in wine caused by Brettanomyces yeast.
n
(slang) Sparkling wine; champagne.
n
(biblical) The site where Jesus miraculously turned water into wine.
n
The person in charge of a wine cellar.
n
the addition of sugar to grape juice in the fermentation of wine. Usually done if the grapes are thought to lack enough natural sugars for the desired alcohol content.
adj
(wine) Having a flavour of charred wood.
n
A facility where hard cider is produced.
n
A cheap wine or sherry, sometimes with salt added, used in cooked recipes rather than for drinking.
n
A tier of sherry barrels in a solera
n
The pressing of frozen grapes as part of the manufacture of a form of ice wine
n
An often lethal drink, a mixture of Mountain Dew and racing fuel that is almost 100% methanol.
v
(oenology) To remove traces of yeast from sparkling wine by the méthode champenoise.
n
(dated) The lees of wine or beer, used for their yeast in making bread, etc.
n
A type of yeast obtained from the remains of the brewing process.
n
(American spelling) Alternative form of oenology [The scientific study of wines and winemaking.]
n
Alternative form of oenophile [A person who has a fondness or appreciation for wine.]
n
The addition of sugar to grape juice used to make wine; chaptalization.
n
(winemaking) The process of gallizing.
n
(historical) A type of Victorian seltzer bottle, consisting of two mesh-encased glass globes arranged so that a reaction between tartaric acid and sodium bicarbonate produced carbon dioxide gas which carbonated the enclosed beverage and expelled it through a siphon valve.
adj
(of the aroma or flavor of a wine) Rich in a way that indicates, and results from, long contact with lees.
n
(historical) A trough used in ancient winemaking.
n
Alternative form of malvoisie [Synonym of malmsey (“wine”)]
n
(rare) A small-scale commercial cidery producing limited quantities of hard cider.
n
Very small-scale vinification, typically from bought-in grapes
n
A vessel in which wine, etc., is mulled over a fire.
n
A process for arresting the fermentation of the must of grapes.
n
(idiomatic) A new thing passed off as old.
n
(idiomatic) Alternative form of new wine in an old bottle [(idiomatic) A significant change introduced to an entrenched system or method.]
n
(wine) The flavor of oak.
adj
Describing the taste of wine that has been aged in oak and acquired tannins from the wood.
n
(chemistry) The chemistry of wine
adj
Of or pertaining to oenology, the study of wine
adv
In an oenological manner; with regard to the study of wine.
n
An expert in the science of oenology.
n
The scientific study of wines and winemaking.
n
divination by studying wine
n
A person who has a fondness or appreciation for wine.
n
A love or great appreciation of wine.
n
An oenophile; a wine lover.
n
The fear or hatred of wine; anxiety related to wine.
adj
Relating to, characteristic of, or exhibiting oenophobia (the fear or hatred of wine).
n
Alternative form of enotourism (“wine tourism”) [Wine tourism.]
n
(archaic) enanthic ether
n
Alternative form of oenology [The scientific study of wines and winemaking.]
n
Alternative form of oenomel [A beverage made of wine and honey.]
n
Alternative form of old wine in a new bottle [(idiomatic) An existing concept or institution offered as though it were a new one.]
n
A wine-making process in which the marc from which the juice has been separated as usual by pressure is mixed with a solution of sugar and water, and the mixture again fermented, the second steeping containing, like the first, notable quantities of potassium bitartrate, tannic acid, etc.
n
Any kind of cheap, low-alcohol wine with an artificial fruity taste
adj
Alternative form of port-winy [Having the taste, smell, colour or other qualities of port wine.]
adj
Resembling or characteristic of porter (type of beer).
adj
Resembling or characteristic of port (fortified wine).
n
A fee paid for the use of a winepress.
n
Alternative spelling of tisane [A medicinal drink, originally made from barley soaked in water.]
adj
(informal, usually referring to wine) Easy to drink.
n
A wine considered unsophisticated or simple in taste, but pleasant to quaff.
n
The process by which sediment in a wine bottle is drawn to the bottle’s neck where it can be removed.
n
The production of carbon dioxide in sparkling wine using the méthode champenoise, or in beer using bottle conditioning
n
A low-budget independent winemaker.
n
(wine) A bottle of finished wine, without a label.
n
(distilling) Liquid collected from the wash, or fermented wort; low wine.
n
(uncountable) A method of producing sherry in which small amounts of younger wines stored in an upper tier of casks are systematically blended with the more mature wine in the casks below
n
(obsolete) A mixture of ammonia and water.
n
(obsolete) Wine, usually sherry, in which steel filings were placed for a considerable time; once used as a medicine.
n
A low-quality wine, suitable for drinking at mealtimes.
n
(oenology) A ring of clear liquid, forming into drops, near the top of a glass of fortified wine; the result of differential evaporation of alcohol and subsequent changes in surface tension; an example of the Marangoni effect.
n
(medicine, obsolete) An alcoholic solution of the chloride of iron.
n
The drawing of wine from its barrel.
n
The topping-up of such a barrel with fresh wine.
v
(transitive) To blend (wines or spirits) in a vat; figuratively, to mix or blend elements as if with wines or spirits.
n
A labourer in a vineyard.
n
(obsolete) The addition of alcohol to wine to allow it to stand transportation.
n
(chemistry) The waste liquor remaining in the process of making beet sugar, used in the manufacture of potassium carbonate.
n
Obsolete form of vinedresser. [(now rare) Someone who works in a vineyard.]
n
(now rare) Someone who works in a vineyard.
n
Alternative form of vine-grower [A person who grows grapevines, especially for making wine.]
adj
Alternative form of vinnewed [(dialectal) mouldy]
n
One who cultivates a vineyard.
adj
Relating to viniculture.
n
A machine used for vinification.
v
To convert the juice of a fruit (especially that of the grape) into wine by fermentation.
adj
(obsolete, UK, dialect) vinewed, mouldy
adj
(rare, formal) Soaked with wine.
adj
Affected by the drinking of wine.
n
The quality of being vinous.
n
One who gathers the vintage, i.e. a grape harvester.
n
Obsolete form of vintner. [A seller of wine.]
n
(countable) A place where wine is sold.
n
(obsolete) A place where wine is sold.
n
Synonym of viticulturist
n
(UK, slang, obsolete) A glass of sherry as a finale, after drinking port and claret.
n
(software) Alternative form of Wine [A surname.]
n
(dated) a person who samples, bottles and sells wine
n
A series of glasses of wine either as a tasting, or to accompany a multi-course fine dining meal
n
Alternative form of winegrower [A person or company that owns a vineyard and produces wine.]
n
(medicine, archaic) A solution of opium in aromatized sherry.
n
Synonym of tears of wine
n
Alternative form of winetrough [Winepress.]
adj
Alternative spelling of wine-colored [Having the rich, deep red color of red wine.]
n
Alternative form of wineology [The study of wine.]
n
Alternative form of winetree [(rare) A grapevine.]
n
(phonology) A merger in which [ʍ] (the voiceless sound heard at the beginning of the word whine in a Scottish accent or several accents in the United States) becomes [w] (the sound heard at the beginning of the word wine); in accents where this merger occurs, whine and wine are homophones.
n
Alternative form of wine grape [Any type of grape bred to be fermented into alcohol.]
n
Alternative form of wine list [A list of wines, usually with a short description, available at e.g. a restaurant or bar.]
n
a person or company that makes wine
n
The process of making wine.
n
(historical) A seller of wine.
n
A device used to squeeze juice from grapes as the first part of the process of winemaking.
n
A place where wine is made, or a company that makes wine.
n
A piece of bread soaked in wine; a small cake made with grapes or wine.
n
The jargon used by wine experts and oenologists.
n
One who examines and evaluates wine by tasting it.
n
(uncountable) The sensory examination and evaluation of wine.
adj
Alternative spelling of winy [Having the taste or qualities of wine.]
n
A session of drinking wine socially.
adj
Resembling wine; winy.
n
(informal) A wine enthusiast; an oenophile.
adj
Having the taste or qualities of wine.
adj
(of wine) Aged in wooden casks.
n
Obsolete form of wine. [An alcoholic beverage made by fermenting grape juice, with an ABV ranging from 5.5–16%.]
adj
Obsolete form of oenological. [Of or pertaining to oenology, the study of wine]
n
(archaic) Alternative form of oenologue [(rare) An oenologist.]
n
Obsolete form of oenology. [The scientific study of wines and winemaking.]
n
Obsolete form of oenomel. [A beverage made of wine and honey.]
n
Obsolete form of oenophile. [A person who has a fondness or appreciation for wine.]
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