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fermented juice (of grapes especially)

drink wine

a red as dark as red wine

fermented juice (of grapes especially)

drink wine

a red as dark as red wine

The expressed juice of grapes, esp. when fermented; a beverage or liquor prepared from grapes by squeezing out their juice, and (usually) allowing it to ferment.

A liquor or beverage prepared from the juice of any fruit or plant by a process similar to that for grape wine; as, currant wine; gooseberry wine; palm wine.

The effect of drinking wine in excess; intoxication.

The expressed juice of grapes, esp. when fermented; a beverage or liquor prepared from grapes by squeezing out their juice, and (usually) allowing it to ferment.

A liquor or beverage prepared from the juice of any fruit or plant by a process similar to that for grape wine; as, currant wine; gooseberry wine; palm wine.

The effect of drinking wine in excess; intoxication.

Fermented juice of fresh grapes or of other fruit or plant products used as a beverage.

The formented juice of grapes; a drink made from the juice of other fruits or plants.

Product of fermentation of various fruit juices.

The fermented juice of the grape of fruit of the vine (Vitis vinifera). Wines are distinguished practically by their color, hardness or softness on the palate, their flavor, and their being still or effervescing. The difference in the quality of wines depend partly upon differences in the vines, but more on the differences of the soils in which they are planted, in the exposure of the vineyards, in the treatment of the grapes, and the mode of manufacturing the wines. When the grapes are fully ripe, they generally yield the most perfect wine as to strength and flavor. The leading character of wine, however, must be referred to the alcohol which it contains, and upon which its intoxicating powers principally depend. The amount of alcohol in the stronger ports and sherries is from 16 to 25 per cent; in hock, claret, and other light wines from 7 per cent. Wine containing more than 13 per cent of alcohol may be assumed to be fortified with brandy or other spirit. The most celebrated ancient wines were those of Lesbos and Chios among the Greeks, and the Falernian and Cecuban among the Romans. The principal modern wines are Port, Sherry, Claret, Champagne, Madeira, Hock, Marsala, etc., etc. The varieties of wine produced are almost endless, and differ in every constituent according to the locality, season, and age; but generally the produce of each vineyard retains its own leading characteristics. The principal wine-producing countries are France, Germany, Spain, Portugal, Sicily, Greece, Cape Colony, Australia, and America. The name wine is also given to the juice of certain fruits prepared in imitation of wine obtained from grapes, but distinguished by naming the source whence it is derived, as currant wine, gooseberry wine; to the effect of drinking wine in excess, intoxication, as "Noah a woke from his wine."-Gen. ix. 24; to the act of drinking wine, as "Who hath redness of eyes? They that tarry long at the wine."-Prov. xxiii. 29, 30; to a wine party at the English universities, as "The ex-coach was drinking brandy-and-water, and maundering about great wines, and patrician bear-fights."-Miss Braddon.

Fermented juice of grapes, or of other fruits.

To entertain or treat with wine.

The fermented juice of the grape or other fruit; also, the unfermented juice of the grape.

Fermented grape-juice; an alcoholic stimulant.

The fermented juice of the grape, also of currants, etc.

W. holding a medicinal substance in solution.

n. [Anglo-Saxon, German, Latin] The fermented juice of grapes ;—hence, a liquor resembling that from grapes yielded by other kinds of fruit ;­any spirituous liquor produced by fermentation ;— drinking ; intoxication.