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Wine

Theme list: wine with definitions

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FRONTWORDBACKDEFINITION
ECRUDSX[n. -S] · a grade or class of wine
—FATES[a. FATTER, FATTEST] [Wiktionary - Sense 30] A large tub or vessel for water, wine, or other liquids; a cistern.
AJARLS[v. JARRED, JARRING, JARS] [Wiktionary - Sense 1] An earthenware container, either with two or no handles, for holding oil, water, wine, etc., or used for burial.
—KIRKNS[n. -S] [Wiktionary - Sense 1] A cocktail made with a measure of crème de cassis topped up with white wine.
SOAKSY[n. -S] [Wiktionary - Sense 11] The flavor of oak.
BGPTRIMESY[v. RIMMED, RIMMING, RIMS] [Wiktionary - Sense 4] The narrow surface of wine that meets the glass when it is tilted, used in identifying the age, body, etc.
STUNAEGS[v. TUNNED, TUNNING, TUNS] [Wiktionary - Sense 1] A large cask; an oblong vessel bulging in the middle, like a pipe or puncheon, and girt with hoops; a wine cask. (See a diagram comparing cask sizes.)
—VATSU[v. VATTED, VATTING, VATS] [Wiktionary - Sense 1] A large tub, such as is used for making wine or for tanning.
—VINAEOSY[n. -S] · French wine
—ZINCEGS[n. -S] [Wiktionary - Sense 1] Zinfandel wine.
—BOLDS[a. BOLDER, BOLDEST] [Wiktionary - Sense 6] Full-bodied.
—BUSHY[v. -ED, -ING°, -ES] [Wiktionary - Sense 10] A tavern or wine merchant.
—CHAINRS[n. -S] [Wiktionary - Sense 5] A place above ground for storing wine casks.
—DOUX—[a.] [Wiktionary - Sense 1] Sweet.
—FLATS[a. FLATTER°, FLATTEST] [Wiktionary - Sense 18] Lacking acidity without being sweet.
—FRETS[v. FRETTED, FRETTING, FRETS] [Wiktionary - Sense 11] To have secondary fermentation (fermentation occurring after the conversion of sugar to alcohol in beers and wine) take place.
—GILLSY[v. -ED, -ING, -S] [Wiktionary - Sense 10] A drink measure for spirits and wine, approximately a quarter of a pint, but varying regionally.
—GOONSY[n. -S] [Wiktionary - Sense 7] Box wine.
CSHARDSY[a. HARDER, HARDEST] [Wiktionary - Sense 5] Very acidic or tannic.
CSHOCKS[v. -ED, -ING, -S] [Wiktionary - Sense 1] A Rhenish wine, of a light yellow color, either sparkling or still, from the Hochheim region; often applied to all Rhenish wines.
FGLEES—[n. -S] · shelter from the wind
SOAKS—[n. -S] [Wiktionary - Sense 11] The flavor of oak.
—OAKY—[a. OAKIER, OAKIEST] [Wiktionary - Sense 2] Describing the taste of wine that has been aged in oak and acquired tannins from the wood.
—POPES[n. -S] [Wiktionary - Sense 17] Any mulled wine (traditionally including tokay) considered similar and superior to bishop.
ASPORTS[v. -ED, -ING, -S] [Wiktionary - Sense 27] A type of very sweet fortified wine, mostly dark red, traditionally made in Portugal.
CFTWRACKS[v. -ED, -ING, -S] [Wiktionary - Sense 39] To clarify, and thereby deter further fermentation of, beer, wine or cider by draining or siphoning it from the dregs.
BPTRIMS—[v. RIMMED, RIMMING, RIMS] [Wiktionary - Sense 4] The narrow surface of wine that meets the glass when it is tilted, used in identifying the age, body, etc.
—SACKS[v. -ED, -ING°, -S] [Wiktionary - Sense 19] A variety of light-colored dry wine from Spain or the Canary Islands; also, any strong white wine from southern Europe; sherry.
ASURAHLS[n. -S] [Wiktionary - Sense 2] The sap of the palmyra or of the coconut palm, palm wine.
—TAUTS[a. TAUTER, TAUTEST] [Wiktionary - Sense 6] Strong; uncompromising.
STENTHSY[v. -ED, -ING, -S] [Wiktionary - Sense 16] A kind of red wine of a deep red color, chiefly from Galicia or Malaga in Spain.
—TUBAELS[n. -BAS or -BAE] [Wiktionary - Sense 6] A reddish palm wine made from coconut or nipa sap.
OVINEDS[v. VINED, VINING, VINES] · to grow like a vine «a climbing plant»
—VINOS[n. -NOS] [Wiktionary - Sense 1] Wine.
—VINS—[n. -S] · French wine
DGSTWINEDSY[v. WINED, WINING, WINES] [Wiktionary - Sense 3] A serving of wine.
—WINOS[n. WINOES or WINOS] [Wiktionary - Sense 1] A chronic or heavy drinker of cheap wine or other alcohol; especially, a drunkard.
TWINY—[a. WINIER, WINIEST] [Wiktionary - Sense 1] Having the taste or qualities of wine.
—WIREDRS[v. WIRED, WIRING°, WIRES] [Wiktionary - Sense 17] To fasten with wire, especially with reference to wine bottles, corks, or fencing.
—ZINS—[n. -S] [Wiktionary - Sense 1] Zinfandel wine.
—ARGALAIS[n. -S] · argol «a crust deposited in wine casks during aging» / ----- { argal argol § argals argols § argal }
—ARGOLS[n. -S] · a crust deposited in wine casks during aging / ----- { argal argol § argals argols § argal }
—BOLDS—[a. BOLDER, BOLDEST] [Wiktionary - Sense 6] Full-bodied.
—CHAISE[n. -S] [Wiktionary - Sense 5] A place above ground for storing wine casks.
—CHEWY—[a. CHEWIER, CHEWIEST] [Wiktionary - Sense 3] Full-bodied and tannic.
—CORKY—[a. CORKIER, CORKIEST] [Wiktionary - Sense 1] Of wine, contaminated by a faulty or tainted cork.
—COUPEDS[n. -S] [Wiktionary - Sense 1] A shallow glass or glass dish, usually with a stem, in which sparkling wine or desserts are served.
—CRISPSY[a. CRISPER°, CRISPEST] [Wiktionary - Sense 12] Of wine: having a refreshing amount of acidity; having less acidity than green wine, but more than a flabby one.
—CUVEES[n. -S] · a wine blended in casks
—DREGS—[n. -S] [Wiktionary - Sense 1] The sediment settled at the bottom of a liquid; the lees in a container of unfiltered wine.
—EMPTY—[a. -TIER°, -TIEST] [Wiktionary - Sense 12] Lacking between the onset of tasting and the finish.
—FLATS—[a. FLATTER°, FLATTEST] [Wiktionary - Sense 18] Lacking acidity without being sweet.
—FOISTS[v. -ED, -ING, -S] [Wiktionary - Sense 6] A cask for wine.
—FRETS—[v. FRETTED, FRETTING, FRETS] [Wiktionary - Sense 11] To have secondary fermentation (fermentation occurring after the conversion of sugar to alcohol in beers and wine) take place.
—GAMAYS[n. -MAYS] · a red grape
—GLOGGS[n. -S] [Wiktionary - Sense 1] A Scandinavian version of vin chaud or mulled wine; a hot punch made of red wine, brandy and sherry flavoured with almonds, raisins and orange peel.
—GREENSY[a. GREENER, GREENEST] [Wiktionary - Sense 30] High or too high in acidity.
—MACONS[n. -S] · a red or white French wine
—MIRINGS[n. -S] [Wiktionary - Sense 1] A form of Japanese rice wine, less alcoholic than saké and used in cooking.
—NEGUS—[n. -ES] [Wiktionary - Sense 1] A drink made of wine, often port, mixed with hot water, oranges or lemons, spices and sugar.
—NOBLERS[a. -BLER, -BLEST] [Wiktionary - Sense 7] Belonging to a class of grape cultivars traditionally considered most favorable for winemaking, usually encompassing the six: Merlot, Pinot Noir, Cabernet Sauvignon, Sauvignon blanc, Chardonnay, and Riesling.
SOAKED—[a.] [Wiktionary - Sense 1] Of a wine: aged in oak so that it acquires flavor from tannins in the wood.
—OAKEN—[n. -S] [Wiktionary - Sense 11] The flavor of oak.
—PINKY—[n. PINKIES] [Wiktionary - Sense 2] Methylated spirits mixed with red wine or Condy's crystals.
—PISCOS[n. -COS] [Wiktionary - Sense 1] A liquor distilled from grapes (a brandy) made in wine-producing regions of Peru and Chile. It is the most widely consumed spirit in Argentina, Bolivia, Chile and Peru.
—PLONKS[v. -ED, -ING, -S] [Wiktionary - Sense 8] Cheap or inferior everyday wine.
—PLUMPSY[a. PLUMPER°, PLUMPEST] [Wiktionary - Sense 3] Of a wine: giving the sensation of filling the mouth.
—POACHY[v. -ED, -ING, -ES] [Wiktionary - Sense 1] To cook (something) in simmering or very hot liquid (usually water; sometimes wine, broth, or otherwise).
—PUNCHY[v. -ED, -ING, -ES] [Wiktionary - Sense 13] To perform pigeage: to stamp down grape skins that float to the surface during fermentation.
—RIOJAS[n. -S] · a dry red Spanish~ wine
—SAKES—[n. -S] [Wiktionary - Sense 2] plural of sake, referring to a Japanese rice wine
—SOAVES[n. -S] · an Italian~ wine
—SWEETS[a. SWEETER, SWEETEST] [Wiktionary - Sense 2] Retaining a portion of sugar.
—TAUTS—[a. TAUTER, TAUTEST] [Wiktionary - Sense 6] Strong; uncompromising.
—VINALS[n. -S] [Wiktionary - Sense 2] Produced by, or originating in, wine.
—VINIC—[a.] [Wiktionary - Sense 1] Of or pertaining to wine.
—VINOS—[n. -NOS] [Wiktionary - Sense 1] Wine.
—VINYLS[n. -S] · a type of plastic - VINYLIC [a.]
DTWINED—[v. WINED, WINING, WINES] [Wiktionary - Sense 1] simple past and past participle of wine
DSTWINES—[v. WINED, WINING, WINES] [Wiktionary - Sense 1] plural of wine
—WINEY—[a. WINIER, WINIEST] · winy «having the taste or qualities of wine» / ----- { winey winier winiest winish winy }
—WINOS—[n. WINOES or WINOS] [Wiktionary - Sense 1] A chronic or heavy drinker of cheap wine or other alcohol; especially, a drunkard.
—WRINGS[v. WRUNG or WRINGED, WRINGING, WRINGS] [Wiktionary - Sense 28] Followed by down: the product of wringing, such as cider or wine.
—ARGALS—[n. -S] · argol «a crust deposited in wine casks during aging» / ----- { argal argol § argals argols § argal }
—ARGOLS—[n. -S] · a crust deposited in wine casks during aging / ----- { argal argol § argals argols § argal }
—ATTACKS[v. -ED, -ING, -S] [Wiktionary - Sense 14] The initial sensory impact of a wine.
—BODEGAS[n. -S] [Wiktionary - Sense 1] A storehouse for maturing wine, a winery.
—BOLDED—[a. BOLDER, BOLDEST] [Wiktionary - Sense 6] Full-bodied.
—BOLDER—[a. BOLDER, BOLDEST] [Wiktionary - Sense 6] Full-bodied.
—BOLDLY—[a. BOLDER, BOLDEST] [Wiktionary - Sense 6] Full-bodied.
—BRANDY—[v. -DIED, -DYING, -DIES] [Wiktionary - Sense 1] An alcoholic liquor distilled from wine or fermented fruit juice.
—BUBBLY—[a. -BLIER, -BLIEST] · full of bubbles / ----- [n. -BLIES] · champagne
—BUTLERSY[n. -S] [Wiktionary - Sense 1] A manservant having charge of wines and liquors.
—CANARY—[n. -NARIES] [Wiktionary - Sense 11] A light, sweet, white wine from the Canary Islands.
—CARAFES[n. -S] [Wiktionary - Sense 1] A bottle, usually glass and with a flared lip, used for serving water, wine, or other beverages.
—CAUDLES[n. -S] [Wiktionary - Sense 1] A drink given to the sick, consisting of ale or wine, bread, and eggs.
OCELLARS[v. -ED, -ING, -S] [Wiktionary - Sense 2] A wine collection, especially when stored in a cellar.
—CHARRY—[a. -RIER, -RIEST] [Wiktionary - Sense 2] Having a flavor of charred wood.
—CLARETS[n. -S] [Wiktionary - Sense 1] A dry red wine produced in the Bordeaux region of France, or a similar wine made elsewhere.
—COGNACS[n. -S] [Wiktionary - Sense 1] A brandy distilled from white wine in the region around Cognac in France.
—CRISPS—[a. CRISPER°, CRISPEST] [Wiktionary - Sense 12] Of wine: having a refreshing amount of acidity; having less acidity than green wine, but more than a flabby one.
—CUVEES—[n. -S] · a wine blended in casks
—FIASCOS[n. -COES or -CHI] [Wiktionary - Sense 3] A wine bottle in a (usually straw) jacket.
—FININGS[n. -S] · the clarifying of wines
—FLAGONS[n. -S] [Wiktionary - Sense 1] A large vessel resembling a jug, usually with a handle, lid, and spout, for serving drinks such as cider or wine at a table; specifically (Christianity), such a vessel used to hold the wine for the ritual of Holy Communion.
—FLESHY—[a. FLESHIER, FLESHIEST] [Wiktionary - Sense 3] Rich and smooth, with significant body or texture.
—FLINTY—[a. FLINTIER, FLINTIEST] [Wiktionary - Sense 4] Having a taste characteristic of certain white wines, especially Chablis, supposed to evoke the sensation of flint striking steel.
—GRAVEST[a. GRAVER°, GRAVEST] · extremely serious / ----- [v. GRAVED, GRAVEN, GRAVING, GRAVES] · to engrave
—GREENS—[a. GREENER, GREENEST] [Wiktionary - Sense 30] High or too high in acidity.
—HARDER—[a. HARDER, HARDEST] [Wiktionary - Sense 5] Very acidic or tannic.
—HOLLOWS[a. -LOWER, -LOWEST] [Wiktionary - Sense 12] Synonym of empty (“lacking between the onset of tasting and the finish”).
—KRATERS[n. -S] [Wiktionary - Sense 1] An ancient Greek vessel for mixing water and wine.
—LENGTHSY[n. -S] [Wiktionary - Sense 11] The amount of time for which the taste of wine lingers on the palate after swallowing or spitting it out, measured in caudilies.
—MACONS—[n. -S] · a red or white French wine
—MAENADS[n. -S or -ES] [Wiktionary - Sense 1] A female follower of Dionysus (“the god of wine”), associated with intense revelling.
—MAGNUMS[n. -S] [Wiktionary - Sense 1] A bottle containing 1.5 liters of fluid, double the volume of a standard wine bottle.
—MERLOTS[n. -S] · a dry red wine
—MIRINS—[n. -S] [Wiktionary - Sense 1] A form of Japanese rice wine, less alcoholic than saké and used in cooking.
—MULLERS[n. -S] [Wiktionary - Sense 1] A person who mulls wine or other alcoholic beverages.
—MUSCATS[n. -S] [Wiktionary - Sense 1] A white grape variety; used as table grapes and for making raisins and sweet wine.
—NOBLER—[a. -BLER, -BLEST] [Wiktionary - Sense 7] Belonging to a class of grape cultivars traditionally considered most favorable for winemaking, usually encompassing the six: Merlot, Pinot Noir, Cabernet Sauvignon, Sauvignon blanc, Chardonnay, and Riesling.
—NOBLEST[a. -BLER, -BLEST] [Wiktionary - Sense 7] Belonging to a class of grape cultivars traditionally considered most favorable for winemaking, usually encompassing the six: Merlot, Pinot Noir, Cabernet Sauvignon, Sauvignon blanc, Chardonnay, and Riesling.
—OAKIER—[a. OAKIER, OAKIEST] [Wiktionary - Sense 2] Describing the taste of wine that has been aged in oak and acquired tannins from the wood.
—PLUMPS—[a. PLUMPER°, PLUMPEST] [Wiktionary - Sense 3] Of a wine: giving the sensation of filling the mouth.
—POSSETS[n. -S] [Wiktionary - Sense 1] A beverage composed of hot milk curdled by some strong infusion, such as wine.
BPTRIMMED—[v. RIMMED, RIMMING, RIMS] [Wiktionary - Sense 4] The narrow surface of wine that meets the glass when it is tilted, used in identifying the age, body, etc.
—RIOJAS—[n. -S] · a dry red Spanish~ wine
DGRUMMERS[n. -S] [Wiktionary - Sense 1] A large drinking-glass for alcoholic drinks, chiefly wine, typically with a short or heavy stem.
—RUNLETS[n. -S] [Wiktionary - Sense 2] A wine measure, equivalent to 18 gallons.
—SHERRY—[n. -RIES] [Wiktionary - Sense 1] A fortified wine produced in Jerez de la Frontera in Spain, or a similar wine produced elsewhere.
—SHINERS[n. -S] [Wiktionary - Sense 11] A bottle of finished wine, without a label.
—SHIRAZ—[n. -ES] · a type of wine
—SHOCHUS[n. -S] [Wiktionary - Sense 1] A Japanese alcoholic beverage, most commonly distilled from barley, sweet potato or rice. Typically it is 25% alcohol by volume, making it weaker than whisky, but stronger than wine and sake.
—SOAVES—[n. -S] · an Italian~ wine
—SOLERAS[n. -S] [Wiktionary - Sense 1] 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
—SUPPLEDRS[a. -PLER, -PLEST] [Wiktionary - Sense 4] Smooth and drinkable.
—SWEETS—[a. SWEETER, SWEETEST] [Wiktionary - Sense 2] Retaining a portion of sugar.
—TARTARES[n. -S] [Wiktionary - Sense 1] A red compound deposited during wine making, mostly potassium hydrogen tartrate; wine stone — a source of cream of tartar.
—TASSIES[n. -S] [Wiktionary - Sense 1] A cup or goblet for drinking wine.
—TAUTED—[a. TAUTER, TAUTEST] [Wiktionary - Sense 6] Strong; uncompromising.
—TAUTER—[a. TAUTER, TAUTEST] [Wiktionary - Sense 6] Strong; uncompromising.
SULLAGEDS[n. -S] [Wiktionary - Sense 1] In a wine bottle, the empty space between the cork and the top of the wine.
—VINEAL—[a.] · vinous «pertaining to wine» / ----- { vinaceous § vinaceous vineal vinic vinous § vinously }
—VINIFY—[v. -FIED, -FYING, -FIES] [Wiktionary - Sense 1] To convert fruit juice—particularly grape juice—into wine by fermentation.
—VINOUS—[a.] [Wiktionary - Sense 1] Pertaining to or having the characteristics of wine.
—WINERY—[n. -ERIES] [Wiktionary - Sense 1] A place where wine is made, or a company that makes wine.
TWINIER—[a. WINIER, WINIEST] · winy «having the taste or qualities of wine» / ----- { winey winier winiest winish winy }
DTWINING—[v. WINED, WINING, WINES] [Wiktionary - Sense 1] present participle and gerund of wine
SWINISH—[a.] [Wiktionary - Sense 1] Resembling wine; winy.
—WINOES—[n. WINOES or WINOS] [Wiktionary - Sense 1] A chronic or heavy drinker of cheap wine or other alcohol; especially, a drunkard.
—ACOLYTES[n. -S] [Wiktionary - Sense 1] One who has received the highest of the four minor orders in the Catholic Church, being ordained to carry the wine, water and lights at Mass.
—AMARONES[n. -S] · a dry red wine
—AMOROSOS[n. -S] · a type of wine (=amorosos)
—AMPHORAELS[n. -RAE or -RAS] [Wiktionary - Sense 1] A large, two-handled vessel, especially a thin-necked clay vat used in ancient Greece and Rome for storing and transporting wine and oil.
—ATTACKS—[v. -ED, -ING, -S] [Wiktionary - Sense 14] The initial sensory impact of a wine.
—BOLDEST—[a. BOLDER, BOLDEST] [Wiktionary - Sense 6] Full-bodied.
—BOLDING—[a. BOLDER, BOLDEST] [Wiktionary - Sense 6] Full-bodied.
—BUBBLES—[v. -BLED, -BLING, -BLES] [Wiktionary - Sense 2] Sparkling wine; champagne.
—CAPSULEDS[v. -SULED, -SULING, -SULES] [Wiktionary - Sense 9] The covering — formerly lead or tin, now often plastic — over the cork at the top of the wine bottle.
—CATAWBAS[n. -S] [Wiktionary - Sense 2] A light sparkling wine made from this kind of grape.
—CHABLIS—[n. CHABLIS] · a dry white wine
—CHAMBRE—[a.] · brought «as wine» to room temperature
—CHAPEAUSX[n. -PEAUX or -PEAUS] [Wiktionary - Sense 3] The mass of grape solids that floats on the surface during the fermentation of wine.
—CHEWIER—[a. CHEWIER, CHEWIEST] [Wiktionary - Sense 3] Full-bodied and tannic.
—CHIANTIS[n. -S] · a dry red wine
—CHOPINES[n. -S] [Wiktionary - Sense 1] A bottle of wine (usually Bordeaux) containing 0.250 fluid liters, ⅓ of the volume of a standard bottle.
—CLARETS—[n. -S] [Wiktionary - Sense 1] A dry red wine produced in the Bordeaux region of France, or a similar wine made elsewhere.
—COBBLERS[n. -S] [Wiktionary - Sense 4] An (iced) alcoholic drink containing spirit or wine, with lemon juice and sugar.
—CONGIUS—[n. -GII] [Wiktionary - Sense 1] A Roman unit of liquid measure reckoned as the volume of 10 Roman pounds of wine and equivalent to about 3.3 L although differing slightly over time.
—CORKAGES[n. -S] [Wiktionary - Sense 1] A fee charged by a restaurant to serve wine that a diner has provided.
—CRISPED—[a. CRISPER°, CRISPEST] [Wiktionary - Sense 12] Of wine: having a refreshing amount of acidity; having less acidity than green wine, but more than a flabby one.
—DOMAINES[n. -S] [Wiktionary - Sense 1] A vineyard or wine estate, especially in France.
—EISWEINS[n. -S] [Wiktionary - Sense 1] ice wine
—EMPTIED—[a. -TIER°, -TIEST] [Wiktionary - Sense 12] Lacking between the onset of tasting and the finish.
—EMPTIEST[a. -TIER°, -TIEST] [Wiktionary - Sense 12] Lacking between the onset of tasting and the finish.
MOPVENOLOGY—[n. -GIES] · oenology «the study of wines» / ----- { enology oenology oinology § enologies oenologies oinologies }
—FIASCHI—[n. -COES or -CHI] [Wiktionary - Sense 3] A wine bottle in a (usually straw) jacket.
—FIASCOS—[n. -COES or -CHI] [Wiktionary - Sense 3] A wine bottle in a (usually straw) jacket.
—FININGS—[n. -S] [Wiktionary - Sense 1] Substances added to wine, beer and certain other beverages to remove organic compounds in order to improve clarity or to adjust the flavour or aroma.
—FLATTED—[a. FLATTER°, FLATTEST] [Wiktionary - Sense 18] Lacking acidity without being sweet.
—FORTIFY—[v. -FIED, -FYING, -FIES] [Wiktionary - Sense 10] To add spirits to (wine) to increase the alcohol content.
—FRETTED—[v. FRETTED, FRETTING, FRETS] [Wiktionary - Sense 11] To have secondary fermentation (fermentation occurring after the conversion of sugar to alcohol in beers and wine) take place.
—GENERICS[n. -S] [Wiktionary - Sense 12] A wine that is a combination of several wines, or made from a combination of several grape varieties.
—GREENED—[a. GREENER, GREENEST] [Wiktionary - Sense 30] High or too high in acidity.
—GREENERY[a. GREENER, GREENEST] [Wiktionary - Sense 30] High or too high in acidity.
—HARDEST—[a. HARDER, HARDEST] [Wiktionary - Sense 5] Very acidic or tannic.
—HOLLOWS—[a. -LOWER, -LOWEST] [Wiktionary - Sense 12] Synonym of empty (“lacking between the onset of tasting and the finish”).
—KIDDUSH—[n. -ES] [Wiktionary - Sense 1] A blessing recited over wine or grape juice in commemoration of the sanctity of the Shabbat or other Jewish holy day.
—LENGTHS—[n. -S] [Wiktionary - Sense 11] The amount of time for which the taste of wine lingers on the palate after swallowing or spitting it out, measured in caudilies.
—LIQUEURS[n. -S] [Wiktionary - Sense 2] to flavor or treat (wine) with a liqueur
—MAGNUMS—[n. -S] [Wiktionary - Sense 1] A bottle containing 1.5 liters of fluid, double the volume of a standard wine bottle.
—MALMSEYS[n. -SEYS] [Wiktionary - Sense 1] A sweet fortified wine made in Madeira, originally from the malvasia grape.
—MARENGO—[a.] · served with a sauce of mushrooms, tomatoes, oil, and wine
—MARSALAS[n. -S] · a Sicilian~ wine
—MERLOTS—[n. -S] · a dry red wine
—MOSCATOS[n. -TOS] [Wiktionary - Sense 1] A white grape variety used to make light, sweet white wine.
—MOSELLES[n. -S] · a medium-dry white wine
—NOBLEST—[a. -BLER, -BLEST] [Wiktionary - Sense 7] Belonging to a class of grape cultivars traditionally considered most favorable for winemaking, usually encompassing the six: Merlot, Pinot Noir, Cabernet Sauvignon, Sauvignon blanc, Chardonnay, and Riesling.
—NOUVEAU—[a.] [Wiktionary - Sense 2] A wine released in the same year that the grapes were harvested to make it.
—OAKIEST—[a. OAKIER, OAKIEST] [Wiktionary - Sense 2] Describing the taste of wine that has been aged in oak and acquired tannins from the wood.
—OAKLIKE—[n. -S] [Wiktionary - Sense 11] The flavor of oak.
—OENOMELS[n. -S] [Wiktionary - Sense 1] A beverage made of wine and honey.
—OINOMELS[n. -S] · oenomel «an ancient Greek beverage of wine and honey» / ----- { oenomel oinomel § oenomels oinomels }
—PICCATAS[n. -S] · a dish of veal cutlets with a sauce of lemon, white wine, and butter (=piccatas)
—PLUMPED—[a. PLUMPER°, PLUMPEST] [Wiktionary - Sense 3] Of a wine: giving the sensation of filling the mouth.
—PUNCHED—[v. -ED, -ING, -ES] [Wiktionary - Sense 13] To perform pigeage: to stamp down grape skins that float to the surface during fermentation.
—PUNCHES—[v. -ED, -ING, -ES] [Wiktionary - Sense 13] To perform pigeage: to stamp down grape skins that float to the surface during fermentation.
—RETSINAS[n. -S] [Wiktionary - Sense 1] A Greek resinated white or rosé wine of a sort that has been produced for at least 2700 years.
—RHATANY—[n. -NIES] [Wiktionary - Sense 1] Root of Krameria, previously used in medicine and to colour port (wine).
BPTRIMMING—[v. RIMMED, RIMMING, RIMS] [Wiktionary - Sense 4] The narrow surface of wine that meets the glass when it is tilted, used in identifying the age, body, etc.
—SABAYONS[n. -S] · a sauce of whipped egg yolks, sugar, and wine / ----- { sabayon zabaglione zabaione zabajone § sabayons zabagliones zabaiones zabajones }
—SACRINGS[n. -S] · the consecration of bread and wine of the Eucharist~
—SANGRIAS[n. -S] [Wiktionary - Sense 1] A cold drink, originating in Spain, consisting of red or white wine, brandy or sherry, fruit juice, sugar and soda water and garnished with orange and other fruit.
—SHERRIS—[n. -RISES] · sherry «a type of wine» / ----- { sherris sherry § sherries sherrises }
—SHINERS—[n. -S] [Wiktionary - Sense 11] A bottle of finished wine, without a label.
—SKYPHOS—[n. -PHOI] [Wiktionary - Sense 1] A deep two-handled wine cup of Ancient Greece.
—SOLERAS—[n. -S] [Wiktionary - Sense 1] 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
—SUPPLED—[a. -PLER, -PLEST] [Wiktionary - Sense 4] Smooth and drinkable.
—SUPPLER—[a. -PLER, -PLEST] [Wiktionary - Sense 4] Smooth and drinkable.
—SUPPLEST[a. -PLER, -PLEST] [Wiktionary - Sense 4] Smooth and drinkable.
—SWEETER—[a. SWEETER, SWEETEST] [Wiktionary - Sense 2] Retaining a portion of sugar.
—TASTINGS[n. -S] · a gathering for sampling wines or foods (=tastings) / ----- { taste § tastes § taste tasted tastes tasting § tastable taste tasteable }
—TAUTEST—[a. TAUTER, TAUTEST] [Wiktionary - Sense 6] Strong; uncompromising.
—TAUTING—[a. TAUTER, TAUTEST] [Wiktionary - Sense 6] Strong; uncompromising.
—TERROIRS[n. -S] [Wiktionary - Sense 1] 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.
—ULLAGED—[n. -S] [Wiktionary - Sense 1] In a wine bottle, the empty space between the cork and the top of the wine.
SULLAGES—[n. -S] [Wiktionary - Sense 1] In a wine bottle, the empty space between the cork and the top of the wine.
—UNOAKED—[a.] [Wiktionary - Sense 1] Not oaked.
—VEGETAL—[a.] [Wiktionary - Sense 3] Having a grassy, herbaceous taste.
—VINASSES[n. -S] · a residue left after the distillation of liquor
—VINEGARSY[n. -S] · a sour liquid used as a condiment or preservative
—VINTAGERS[n. -S] [Wiktionary - Sense 1] The yield of grapes or wine from a vineyard or district during one season.
—VINTNERS[n. -S] [Wiktionary - Sense 1] A seller of wine.
—VOUVRAYS[n. -VRAYS] · a French white wine
—WINESOPS[n. -S] [Wiktionary - Sense 1] A piece of bread soaked in wine; a small cake made with grapes or wine.
TWINIEST—[a. WINIER, WINIEST] · winy «having the taste or qualities of wine» / ----- { winey winier winiest winish winy }
—AMARONES—[n. -S] · a dry red wine
—AMOROSOS—[n. -S] · a type of wine (=amorosos)
—AQUARIANS[n. -S] · a member of the old sects that used water rather than wine in religious ceremonies
—ATTACKED—[v. -ED, -ING, -S] [Wiktionary - Sense 14] The initial sensory impact of a wine.
—BACCHANTES[n. -S or -ES] [Wiktionary - Sense 3] fond of drunken revelry; wine-loving; reveling; carousing.
—BARRIQUES[n. -S] · a wine barrel
—BEESWINGS[n. -S] [Wiktionary - Sense 1] A filmy, translucent crust found in port and other old wines which have been bottled-aged for a long time.
—BURGUNDY—[n. -DIES] [Wiktionary - Sense 2] A dark red colour tinged with purple, like that of Burgundy (red) wine.
—CABERNETS[n. -S] [Wiktionary - Sense 1] Cabernet Sauvignon, a wine.
—CAPSULED—[v. -SULED, -SULING, -SULES] [Wiktionary - Sense 9] The covering — formerly lead or tin, now often plastic — over the cork at the top of the wine bottle.
—CAPSULES—[v. -SULED, -SULING, -SULES] [Wiktionary - Sense 9] The covering — formerly lead or tin, now often plastic — over the cork at the top of the wine bottle.
—CELLARETS[n. -S] [Wiktionary - Sense 1] A deep, often metal-lined drawer in a sideboard used for storing wines and liquors.
—CHAMPERS—[n. -S] [Wiktionary - Sense 1] Champagne (wine).
—CHAPEAUS—[n. -PEAUX or -PEAUS] [Wiktionary - Sense 3] The mass of grape solids that floats on the surface during the fermentation of wine.
—CHAPEAUX—[n. -PEAUX or -PEAUS] [Wiktionary - Sense 3] The mass of grape solids that floats on the surface during the fermentation of wine.
—CHARRIER—[a. -RIER, -RIEST] [Wiktionary - Sense 2] Having a flavor of charred wood.
—CHEWIEST—[a. CHEWIER, CHEWIEST] [Wiktionary - Sense 3] Full-bodied and tannic.
—CHIANTIS—[n. -S] · a dry red wine
—CORKAGES—[n. -S] [Wiktionary - Sense 1] A fee charged by a restaurant to serve wine that a diner has provided.
—CRISPEST—[a. CRISPER°, CRISPEST] [Wiktionary - Sense 12] Of wine: having a refreshing amount of acidity; having less acidity than green wine, but more than a flabby one.
—CRISPING—[a. CRISPER°, CRISPEST] [Wiktionary - Sense 12] Of wine: having a refreshing amount of acidity; having less acidity than green wine, but more than a flabby one.
—DEMIJOHNS[n. -S] · a narrow-necked jug
—DIGESTIFS[n. -S] · an alcoholic drink taken after a meal
—DISGORGEDS[v. -GORGED, -GORGING, -GORGES] [Wiktionary - Sense 3] To remove traces of yeast from sparkling wine by the méthode champenoise.
—DOLCETTOS[n. -TOS] [Wiktionary - Sense 1] A grape variety from Piedmont, used to make a red wine.
—DOMAINES—[n. -S] [Wiktionary - Sense 1] A vineyard or wine estate, especially in France.
—EISWEINS—[n. -S] [Wiktionary - Sense 1] ice wine
—EMPTIEST—[a. -TIER°, -TIEST] [Wiktionary - Sense 12] Lacking between the onset of tasting and the finish.
—EMPTINGS—[n.] [Wiktionary - Sense 1] The lees of wine or beer, used for their yeast in making bread, etc.
—EMPTYING—[a. -TIER°, -TIEST] [Wiktionary - Sense 12] Lacking between the onset of tasting and the finish.
OXENOPHILES[n. -S] · oenophile «a lover or connoisseur of wine» / ----- { enophile oenophile § enophiles oenophiles }
—FIASCOES—[n. -COES or -CHI] [Wiktionary - Sense 3] A wine bottle in a (usually straw) jacket.
—FLATNESS—[n. -ES] [Wiktionary - Sense 5] Lack of bouquet and freshness of a wine, through too much aeration or infection with film yeasts
—FLATTEST—[a. FLATTER°, FLATTEST] [Wiktionary - Sense 18] Lacking acidity without being sweet.
—FLATTING—[a. FLATTER°, FLATTEST] [Wiktionary - Sense 18] Lacking acidity without being sweet.
—FLESHIER—[a. FLESHIER, FLESHIEST] [Wiktionary - Sense 3] Rich and smooth, with significant body or texture.
—FLESHILY—[a. FLESHIER, FLESHIEST] [Wiktionary - Sense 3] Rich and smooth, with significant body or texture.
—FLINTIER—[a. FLINTIER, FLINTIEST] [Wiktionary - Sense 4] Having a taste characteristic of certain white wines, especially Chablis, supposed to evoke the sensation of flint striking steel.
—FLINTILY—[a. FLINTIER, FLINTIEST] [Wiktionary - Sense 4] Having a taste characteristic of certain white wines, especially Chablis, supposed to evoke the sensation of flint striking steel.
—FRASCATIS[n. -S] · an Italian~ white wine
—FRETTING—[v. FRETTED, FRETTING, FRETS] [Wiktionary - Sense 11] To have secondary fermentation (fermentation occurring after the conversion of sugar to alcohol in beers and wine) take place.
—GLUHWEINS[n. -S] [Wiktionary - Sense 1] A type of mulled wine from German-speaking countries made from red wine with cinnamon and other herbs and spices.
—GREENEST—[a. GREENER, GREENEST] [Wiktionary - Sense 30] High or too high in acidity.
—HOGSHEADS[n. -S] [Wiktionary - Sense 1] A cask of a certain size; its volume used as a measure of capacity for liquids, containing 63 wine gallons, or about 52+¹⁄₂ imperial gallons (a half pipe).
—HOLLOWED—[a. -LOWER, -LOWEST] [Wiktionary - Sense 12] Synonym of empty (“lacking between the onset of tasting and the finish”).
—HOLLOWER—[a. -LOWER, -LOWEST] [Wiktionary - Sense 12] Synonym of empty (“lacking between the onset of tasting and the finish”).
—HOLLOWLY—[a. -LOWER, -LOWEST] [Wiktionary - Sense 12] Synonym of empty (“lacking between the onset of tasting and the finish”).
—IMPERIALS[n. -S] [Wiktionary - Sense 6] A bottle of wine (usually Bordeaux) containing 6 liters of fluid, eight times the volume of a standard bottle.
—LIBATIONS[n. -S] [Wiktionary - Sense 1] The act of pouring a liquid, most often wine, in sacrifice on the ground, on a ritual object, or on a victim, in honor of some deity.
—MADERIZEDS[v. -IZED, -IZING, -IZES] [Wiktionary - Sense 1] To oxidize.
—MALMSEYS—[n. -SEYS] [Wiktionary - Sense 1] A sweet fortified wine made in Madeira, originally from the malvasia grape.
—MALVASIANS[n. -S] [Wiktionary - Sense 1] A variety of grape, originally from the region of the Aegean, now used to make malmsey wine.
—MARSALAS—[n. -S] · a Sicilian~ wine
—MATELOTES[n. -S] [Wiktionary - Sense 1] A stew made primarily with fish and wine.
—MOSCATOS—[n. -TOS] [Wiktionary - Sense 1] A white grape variety used to make light, sweet white wine.
—MOSELLES—[n. -S] · a medium-dry white wine
—MOUSSEUX—[n. MOUSSEUX] [Wiktionary - Sense 1] Of wine: sparkling.
—MURRHINE—[n. -S] [Wiktionary - Sense 1] Made of murra; applied to certain valuable vases of great beauty and delicacy used by the luxurious in Rome as wine cups.
—MUSCADETS[n. -S] [Wiktionary - Sense 1] A white grape grown chiefly in the Loire valley of France, or a dry white wine made from this grape.
—MUSCATELS[n. -S] [Wiktionary - Sense 2] A sweet wine made from these grapes.
POENOLOGY—[n. -GIES] [Wiktionary - Sense 1] The scientific study of wines and winemaking.
—OENOMELS—[n. -S] [Wiktionary - Sense 1] A beverage made of wine and honey.
—OINOLOGY—[n. -GIES] · oenology «the study of wines» / ----- { enology oenology oinology § enologies oenologies oinologies }
—OINOMELS—[n. -S] · oenomel «an ancient Greek beverage of wine and honey» / ----- { oenomel oinomel § oenomels oinomels }
—OSSOBUCOS[n. -COS] · a dish of veal shanks braised with vegetables and white wine
—PICCATAS—[n. -S] · a dish of veal cutlets with a sauce of lemon, white wine, and butter (=piccatas)
—PINOTAGES[n. -S] [Wiktionary - Sense 2] A red wine made from these grapes
—PLUMPEST—[a. PLUMPER°, PLUMPEST] [Wiktionary - Sense 3] Of a wine: giving the sensation of filling the mouth.
—PLUMPING—[a. PLUMPER°, PLUMPEST] [Wiktionary - Sense 3] Of a wine: giving the sensation of filling the mouth.
—PUNCHING—[v. -ED, -ING, -ES] [Wiktionary - Sense 13] To perform pigeage: to stamp down grape skins that float to the surface during fermentation.
—REHOBOAMS[n. -S] · a wine bottle
—RETSINAS—[n. -S] [Wiktionary - Sense 1] A Greek resinated white or rosé wine of a sort that has been produced for at least 2700 years.
—RIESLINGS[n. -S] · a white Rhine~ wine
—SABAYONS—[n. -S] · a sauce of whipped egg yolks, sugar, and wine / ----- { sabayon zabaglione zabaione zabajone § sabayons zabagliones zabaiones zabajones }
—SACRINGS—[n. -S] · the consecration of bread and wine of the Eucharist~
—SANGAREES[n. -S] [Wiktionary - Sense 1] A mixed drink common in the West Indies, similar to sangria and usually featuring wine or fortified wine and spices.
—SAUTERNES[n. -S] [Wiktionary - Sense 1] A wine imitating those of Sauternes.
—SHERRIES—[n. -RIES] [Wiktionary - Sense 1] A fortified wine produced in Jerez de la Frontera in Spain, or a similar wine produced elsewhere.
—SHIRAZES—[n. -ES] · a type of wine
—SINGLING—[v. -GLED, -GLING, -GLES] [Wiktionary - Sense 2] Liquid collected from the wash, or fermented wort; low wine.
—SPRITZERS[n. -S] [Wiktionary - Sense 1] A chilled long drink, made from white wine and soda water, or fruit juice and soda water.
—SPUMANTES[n. -S] [Wiktionary - Sense 1] Any of several Italian sparkling wines, some of which are made using the méthode champenoise.
—STEMWARES[n. -S] [Wiktionary - Sense 1] Drinking glasses that have a stem, such as wine glasses or champagne flutes.
—SUPPLELY—[a. -PLER, -PLEST] [Wiktionary - Sense 4] Smooth and drinkable.
—SUPPLEST—[a. -PLER, -PLEST] [Wiktionary - Sense 4] Smooth and drinkable.
—SUPPLING—[a. -PLER, -PLEST] [Wiktionary - Sense 4] Smooth and drinkable.
—SWEETEST—[a. SWEETER, SWEETEST] [Wiktionary - Sense 2] Retaining a portion of sugar.
—TANTALUS—[n. -ES] · a case for wine bottles
—TASTINGS—[n. -S] · a gathering for sampling wines or foods (=tastings)
—TERROIRS—[n. -S] [Wiktionary - Sense 1] 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.
—TIRAMISUS[n. -S] [Wiktionary - Sense 1] An Italian semifreddo dessert, originally from Veneto, made from ladyfinger biscuits, cocoa, mascarpone cheese, Marsala wine, eggs (or sometimes cream), sugar and espresso coffee.
—VARIETALS[n. -S] [Wiktionary - Sense 2] Made from a single specific variety (especially of grapes in wine).
—VERMOUTHS[n. -S] [Wiktionary - Sense 1] A dry, or sweet apéritif wine flavored with aromatic herbs, and often used in mixed drinks.
—VIGNERONS[n. -S] [Wiktionary - Sense 1] A person who grows vines for wine production, a winegrower
—VINDALOOS[n. -LOOS] · a curried dish made with meat, garlic, and wine
—VINEYARDS[n. -S] [Wiktionary - Sense 1] A grape plantation, especially one used in the production of wine.
—VINIFERAS[n. -S] [Wiktionary - Sense 1] Vitis vinifera, the common grape vine.
—VINIFIED—[v. -FIED, -FYING, -FIES] [Wiktionary - Sense 1] To convert fruit juice—particularly grape juice—into wine by fermentation.
—VINIFIES—[v. -FIED, -FYING, -FIES] [Wiktionary - Sense 1] To convert fruit juice—particularly grape juice—into wine by fermentation.
—VINOSITY—[n. -TIES] [Wiktionary - Sense 1] The quality or state of being vinous, or of having some essential characteristic of wine.
—VINOUSLY—[a.] [Wiktionary - Sense 1] Under the influence of wine; drunkenly.
—VINTAGERS[n. -S] · one that harvests wine grapes
—VINTAGES—[n. -S] [Wiktionary - Sense 1] The yield of grapes or wine from a vineyard or district during one season.
—VINTNERS—[n. -S] [Wiktionary - Sense 1] A seller of wine.
—VOUVRAYS—[n. -VRAYS] · a French white wine
—WINELESS—[a.] [Wiktionary - Sense 1] Without wine.
—WINERIES—[n. -ERIES] [Wiktionary - Sense 1] A place where wine is made, or a company that makes wine.
—WINESHOPS[n. -S] [Wiktionary - Sense 1] A shop selling wine.
—WINESKINS[n. -S] [Wiktionary - Sense 1] A bag, traditionally made from the skin of a goat (a goatskin), used for holding and dispensing wine.
—WINESOPS—[n. -S] [Wiktionary - Sense 1] A piece of bread soaked in wine; a small cake made with grapes or wine.
—AQUARIANS—[n. -S] · a member of the old sects that used water rather than wine in religious ceremonies
—ATTACKING—[v. -ED, -ING, -S] [Wiktionary - Sense 14] The initial sensory impact of a wine.
—AUTOLYSIS—[n. -LYSES] [Wiktionary - Sense 4] The decomposition of dead yeast cells in wine after fermentation.
—BARRIQUES—[n. -S] · a wine barrel
—BEESWINGS—[n. -S] [Wiktionary - Sense 1] A filmy, translucent crust found in port and other old wines which have been bottled-aged for a long time.
—BRASSERIES[n. -S] [Wiktionary - Sense 1] A small, informal restaurant that serves beer and wine as well as simple food.
—CABERNETS—[n. -S] [Wiktionary - Sense 1] Cabernet Sauvignon, a wine.
—CAPSULING—[v. -SULED, -SULING, -SULES] [Wiktionary - Sense 9] The covering — formerly lead or tin, now often plastic — over the cork at the top of the wine bottle.
—CELLARETS—[n. -S] [Wiktionary - Sense 1] A deep, often metal-lined drawer in a sideboard used for storing wines and liquors.
—CHAMPAGNES[n. -S] [Wiktionary - Sense 1] A sparkling white wine made from a blend of grapes, especially Chardonnay and pinot, produced in Champagne, France, by the méthode champenoise.
—CHARRIEST—[a. -RIER, -RIEST] [Wiktionary - Sense 2] Having a flavor of charred wood.
—COLOMBARDS[n. -S] · a white grape grown in France~, California~, and Australia~, used for making wine
—DECALITERS[n. -S] · © alt. of Decalitre «A measure of capacity in the metric system; a cubic volume of ten liters, equal to about 610.24 cubic inches, that is, 2.642 wine gallons» / ----- { decaliter decalitre dekaliter dekalitre § decaliters decalitres dekaliters dekalitres }
—DISGORGED—[v. -GORGED, -GORGING, -GORGES] [Wiktionary - Sense 3] To remove traces of yeast from sparkling wine by the méthode champenoise.
—DISGORGES—[v. -GORGED, -GORGING, -GORGES] [Wiktionary - Sense 3] To remove traces of yeast from sparkling wine by the méthode champenoise.
—DOLCETTOS—[n. -TOS] [Wiktionary - Sense 1] A grape variety from Piedmont, used to make a red wine.
—DRINKABLES[n. -S] [Wiktionary - Sense 3] Of good or satisfactory quality.
MOPVENOLOGIES—[n. -GIES] · oenology «the study of wines» / ----- { enology oenology oinology § enologies oenologies oinologies }
OPENOLOGISTS[n. -S] · Derivative of oenology «the study of wine»
OXENOPHILES—[n. -S] · oenophile «a lover or connoisseur of wine» / ----- { enophile oenophile § enophiles oenophiles }
—FLESHIEST—[a. FLESHIER, FLESHIEST] [Wiktionary - Sense 3] Rich and smooth, with significant body or texture.
—FLINTIEST—[a. FLINTIER, FLINTIEST] [Wiktionary - Sense 4] Having a taste characteristic of certain white wines, especially Chablis, supposed to evoke the sensation of flint striking steel.
—FORTIFIED—[v. -FIED, -FYING, -FIES] [Wiktionary - Sense 2] A fortified wine.
—FORTIFIES—[v. -FIED, -FYING, -FIES] [Wiktionary - Sense 10] To add spirits to (wine) to increase the alcohol content.
—FRASCATIS—[n. -S] · an Italian~ white wine
—GLUHWEINS—[n. -S] [Wiktionary - Sense 1] A type of mulled wine from German-speaking countries made from red wine with cinnamon and other herbs and spices.
—GRAPELIKE—[a.] · Derivative of grape «the fruit of the grapevine, which has a purple or green skin and sweet flesh: eaten raw, dried to make raisins, currants, or sultanas, or used for making wine»
—HIPPOCRAS—[n. -CRASES] [Wiktionary - Sense 1] A cordial, made from a spiced wine mixed with sugar and spices, usually including cinnamon, which are strained out by a cloth before the drink is consumed.
—HOLLOWEST—[a. -LOWER, -LOWEST] [Wiktionary - Sense 12] Synonym of empty (“lacking between the onset of tasting and the finish”).
—HOLLOWING—[a. -LOWER, -LOWEST] [Wiktionary - Sense 12] Synonym of empty (“lacking between the onset of tasting and the finish”).
—ISINGLASS—[n. -ES] [Wiktionary - Sense 1] A form of gelatine obtained from the air bladder of the sturgeon and certain other fish, used as an adhesive and as a clarifying agent for wine and beer.
—LAMBRUSCOS[n. -COS] · a red grape grown in Italy~
—MADERIZED—[v. -IZED, -IZING, -IZES] [Wiktionary - Sense 1] To oxidize.
—MADERIZES—[v. -IZED, -IZING, -IZES] [Wiktionary - Sense 1] To oxidize.
—MALVASIAS—[n. -S] [Wiktionary - Sense 1] A variety of grape, originally from the region of the Aegean, now used to make malmsey wine.
—MUSCADETS—[n. -S] [Wiktionary - Sense 1] A white grape grown chiefly in the Loire valley of France, or a dry white wine made from this grape.
—MUSCATELS—[n. -S] [Wiktionary - Sense 2] A sweet wine made from these grapes.
—OENOPHILES[n. -S] [Wiktionary - Sense 1] A person who has a fondness or appreciation for wine.
—OFFERTORY—[n. -RIES] [Wiktionary - Sense 1] A prayer said or sung as an anthem while offerings of bread and wine are placed on the altar during the Roman Catholic Mass or the Anglican Communion service.
—OSSOBUCOS—[n. -COS] · a dish of veal shanks braised with vegetables and white wine
—PINOTAGES—[n. -S] [Wiktionary - Sense 2] A red wine made from these grapes
—PROTHESIS—[n. -THESES] [Wiktionary - Sense 2] The preparation and preliminary oblation of the Eucharistic bread and wine in the Divine Liturgy of the Eastern Orthodox and Eastern Catholic Churches.
—REHOBOAMS—[n. -S] · a wine bottle
—RIESLINGS—[n. -S] · a white Rhine~ wine
—SAUTERNES—[n. -S] [Wiktionary - Sense 1] A wine imitating those of Sauternes.
—SEMISWEET—[a.] [Wiktionary - Sense 2] Containing some residual sugars that complement the acidity and other flavor components but which do not dominate.
—SEXTARIUS—[n. -TARII] [Wiktionary - Sense 1] A Roman unit of liquid measure reckoned as the volume of 1⅔ Roman pound of wine and equivalent to about 0.54 L although varying slightly over time.
—SHERRISES—[n. -RISES] · sherry «a type of wine» / ----- { sherris sherry § sherries sherrises }
—SOMMELIERS[n. -S] [Wiktionary - Sense 1] The member of staff at a restaurant who keeps the wine cellar and advises the guests on a choice of wines; a wine steward / stewardess, a wine waiter / waitress / server.
—SPRITZERS—[n. -S] [Wiktionary - Sense 1] A chilled long drink, made from white wine and soda water, or fruit juice and soda water.
—SPUMANTES—[n. -S] [Wiktionary - Sense 1] Any of several Italian sparkling wines, some of which are made using the méthode champenoise.
—SULFURATEDS[v. -RATED, -RATING, -RATES] [Wiktionary - Sense 2] To treat with sulfur compound (usually a sulfite).
—TREBBIANOS[n. -NOS] [Wiktionary - Sense 1] A widely cultivated Italian grape variety of high acidity, used in the production of white wine and brandy.
—VARIETALS—[n. -S] [Wiktionary - Sense 2] Made from a single specific variety (especially of grapes in wine).
—VINACEOUS—[a.] [Wiktionary - Sense 1] Containing wine.
—VINDALOOS—[n. -LOOS] · a curried dish made with meat, garlic, and wine
—VINIFERAS—[n. -S] [Wiktionary - Sense 1] Vitis vinifera, the common grape vine.
—VINIFYING—[v. -FIED, -FYING, -FIES] [Wiktionary - Sense 1] To convert fruit juice—particularly grape juice—into wine by fermentation.
—VINTAGERS—[n. -S] · one that harvests wine grapes
—WHITEWASH—[v. -ED, -ING°, -ES] [Wiktionary - Sense 8] White wine, especially Madeira or sherry, drunk after dinner or after taking claret and port; (countable) a glass of such wine.
—WINEBERRY—[n. -RIES] · Rubus phoenicolasius~ (a shrub)
—WINEMAKERS[n. -S] [Wiktionary - Sense 1] A person or company that makes wine.
—WINEPRESS—[n. -ES] · any equipment used for squeezing the juice from grapes in order to make wine
—WINESHOPS—[n. -S] [Wiktionary - Sense 1] A shop selling wine.
—WINESKINS—[n. -S] [Wiktionary - Sense 1] A bag, traditionally made from the skin of a goat (a goatskin), used for holding and dispensing wine.
—ZINFANDELS[n. -S] [Wiktionary - Sense 1] A dry red wine of California.
—ABSTEMIOUS—[a.] · © abstaining from wine
—BACKHANDERS[n. -S] [Wiktionary - Sense 1] A glass of wine given out of turn, the bottle having been handed backwards.
—BURGUNDIES—[n. -DIES] [Wiktionary - Sense 2] A dark red colour tinged with purple, like that of Burgundy (red) wine.
—CACCIATORE—[a.] [Wiktionary - Sense 1] Prepared in an Italian style with wine, mushrooms, spices and tomatoes.
—CHAMPAGNES—[n. -S] [Wiktionary - Sense 1] A sparkling white wine made from a blend of grapes, especially Chardonnay and pinot, produced in Champagne, France, by the méthode champenoise.
—CHAPTALIZEDS[v.] To add sugar to grape juice during the fermentation of wine.
—CHARDONNAYS[n. -AYS] · a white grape originally grown in the Burgundy region of France~, and now throughout the wine-producing world
—COLOMBARDS—[n. -S] · a white grape grown in France~, California~, and Australia~, used for making wine
—DECALITERS—[n. -S] · © alt. of Decalitre «A measure of capacity in the metric system; a cubic volume of ten liters, equal to about 610.24 cubic inches, that is, 2.642 wine gallons» / ----- { decaliter decalitre dekaliter dekalitre § decaliters decalitres dekaliters dekalitres }
—DISGORGING—[v. -GORGED, -GORGING, -GORGES] [Wiktionary - Sense 3] To remove traces of yeast from sparkling wine by the méthode champenoise.
—DRINKABLES—[n. -S] [Wiktionary - Sense 3] Of good or satisfactory quality.
—ELDERBERRY—[n. -RIES] · the berry-like fruit of the elder, used for making wines, jellies, etc~.
OPENOLOGICAL—[a.] · Derivative of oenology «the study of wine»
OPENOLOGISTS—[n. -S] · Derivative of oenology «the study of wine»
—EXHILARATEDS[v. -RATED, -RATING, -RATES] · © to make merry or jolly; to enliven; to animate; to gladden greatly; to cheer; as, good news exhilarates the mind; wine exhilarates a man
—FLATNESSES—[n. -ES] [Wiktionary - Sense 5] Lack of bouquet and freshness of a wine, through too much aeration or infection with film yeasts
—FORTIFYING—[v. -FIED, -FYING, -FIES] [Wiktionary - Sense 10] To add spirits to (wine) to increase the alcohol content.
—HERBACEOUS—[a.] [Wiktionary - Sense 2] Not woody in flavor.
—HORIZONTALS[n. -S] [Wiktionary - Sense 4] Involving wines of the same vintages but from different wineries.
—INTINCTIONS[n. -S] [Wiktionary - Sense 1] The act of steeping or soaking the bread (or 'body' of Christ) in the wine (or 'blood' of Christ) so the communicant may receive both aspects of the Eucharist simultaneously.
—MADERIZING—[v. -IZED, -IZING, -IZES] [Wiktionary - Sense 1] To oxidize.
—MALOLACTIC—[a.] [Wiktionary - Sense 1] Describing a type of fermentation in which malic acid is converted into lactic acid
—METHUSELAHS[n. -S] The oldest person whose age is recorded in the Hebrew~ Bible.
—NONVINTAGES[n. -S] [Wiktionary - Sense 2] Not a vintage wine: not made from grapes harvested during a single year.
POENOLOGIES—[n. -GIES] [Wiktionary - Sense 1] The scientific study of wines and winemaking.
—OENOLOGISTS[n. -S] · Derivative of oenology «the study of wine»
—OENOPHILES—[n. -S] [Wiktionary - Sense 1] A person who has a fondness or appreciation for wine.
—OENOPHILIC—[a.] Fond of wine.
—OINOLOGIES—[n. -GIES] · oenology «the study of wines» / ----- { enology oenology oinology § enologies oenologies oinologies }
—SALMANAZARS[n. -S] A bottle of champagne or Burgundy wine containing 9 liters of fluid.
—SOMMELIERS—[n. -S] [Wiktionary - Sense 1] The member of staff at a restaurant who keeps the wine cellar and advises the guests on a choice of wines; a wine steward / stewardess, a wine waiter / waitress / server.
—SULFURATED—[v. -RATED, -RATING, -RATES] [Wiktionary - Sense 2] To treat with sulfur compound (usually a sulfite).
—SULFURATES—[v. -RATED, -RATING, -RATES] [Wiktionary - Sense 2] To treat with sulfur compound (usually a sulfite).
—TANTALUSES—[n. -ES] · a case for wine bottles
—TREBBIANOS—[n. -NOS] [Wiktionary - Sense 1] A widely cultivated Italian grape variety of high acidity, used in the production of white wine and brandy.
—VINEGARISH—[a.] · Derivative of vinegar «a sour-tasting liquid consisting of impure dilute acetic acid, made by oxidation of the ethyl alcohol in beer, wine, or cider. It is used as a condiment or preservative»
—VINOSITIES—[n. -TIES] [Wiktionary - Sense 1] The quality or state of being vinous, or of having some essential characteristic of wine.
—WINEBIBBERS[n. -S] A habitual (or heavy) drinker of alcohol.
—WINEGROWERS[n. -S] [Wiktionary - Sense 1] A person or company that owns a vineyard and produces wine, a vinedresser.
—WINEMAKERS—[n. -S] [Wiktionary - Sense 1] A person or company that makes wine.
—WINEMAKINGS[n. -S] [Wiktionary - Sense 1] The process of making wine.
—ZABAGLIONES[n. -S] [Wiktionary - Sense 1] A custard-like dessert made with egg yolks, sugar and Marsala wine.
—ZINFANDELS—[n. -S] [Wiktionary - Sense 1] A dry red wine of California.
—AMONTILLADOS[n. -DOS] · © a dry kind of cherry, of a light color
—ANACREONTICS[n. -S] [Wiktionary - Sense 1] Pertaining to the style of the Greek poet Anacreon, who wrote of wine and love; (specifically) designating a metre based on an anaclastic ionic dimeter.
—BOURGUIGNON—[a.] · a sauce made with red wine, onions, and seasoning / ----- { bourguignon bourguignonne }
—CHARDONNAYS—[n. -AYS] · a white grape originally grown in the Burgundy region of France~, and now throughout the wine-producing world
—COMMUNICANTS[n. -S] [Wiktionary - Sense 1] A person who receives (or is allowed to receive) the elements (i.e., bread and wine) of the sacrament of Holy Communion. (Compare also these terms: communion, Communion, Lord's Supper, Mass, Eucharist, Divine Liturgy.)
—EXHILARATED—[v. -RATED, -RATING, -RATES] · © to make merry or jolly; to enliven; to animate; to gladden greatly; to cheer; as, good news exhilarates the mind; wine exhilarates a man
—EXHILARATES—[v. -RATED, -RATING, -RATES] · © to make merry or jolly; to enliven; to animate; to gladden greatly; to cheer; as, good news exhilarates the mind; wine exhilarates a man
—FUNGIBILITY—[n. -TIES] · Derivative of fungible «(often plural) moveable perishable goods of a sort that may be estimated by number or weight, such as grain, wine, etc~»
—HIPPOCRASES—[n. -CRASES] [Wiktionary - Sense 1] A cordial, made from a spiced wine mixed with sugar and spices, usually including cinnamon, which are strained out by a cloth before the drink is consumed.
—HORIZONTALS—[n. -S] [Wiktionary - Sense 4] Involving wines of the same vintages but from different wineries.
—LIBATIONARY—[a.] · Derivative of libation «the pouring out of wine, etc~, in honour of a deity»
—NONVINTAGES—[n. -S] [Wiktionary - Sense 2] Not a vintage wine: not made from grapes harvested during a single year.
—OENOLOGICAL—[a.] [Wiktionary - Sense 1] Of or pertaining to oenology, the study of wine.
—OENOLOGISTS—[n. -S] · Derivative of oenology «the study of wine»
—RESVERATROLS[n. -S] [Wiktionary - Sense 1] A phenolic substance, 3,5,4'-trihydroxystilbene, a stilbenoid and phytoalexin, that is found in some fruits and nuts, and in red wine, and is reputed to have some beneficial properties for humans.
—SCUPPERNONGS[n. -S] [Wiktionary - Sense 2] A sweet, golden or amber-colored US wine made from this variety of grape.
—SULFURATING—[v. -RATED, -RATING, -RATES] [Wiktionary - Sense 2] To treat with sulfur compound (usually a sulfite).
—VINICULTURES[n. -S] [Wiktionary - Sense 1] Synonym of viticulture, the cultivation of grape vines for producing wine.
—WHITEWASHED—[v. -ED, -ING°, -ES] [Wiktionary - Sense 8] White wine, especially Madeira or sherry, drunk after dinner or after taking claret and port; (countable) a glass of such wine.
—WHITEWASHES—[v. -ED, -ING°, -ES] [Wiktionary - Sense 8] White wine, especially Madeira or sherry, drunk after dinner or after taking claret and port; (countable) a glass of such wine.
—WINEGROWERS—[n. -S] [Wiktionary - Sense 1] A person or company that owns a vineyard and produces wine, a vinedresser.
—WINEMAKINGS—[n. -S] [Wiktionary - Sense 1] The process of making wine.
—WINEPRESSES—[n. -ES] · any equipment used for squeezing the juice from grapes in order to make wine
—ANACREONTICS—[n. -S] [Wiktionary - Sense 1] Pertaining to the style of the Greek poet Anacreon, who wrote of wine and love; (specifically) designating a metre based on an anaclastic ionic dimeter.
—ELDERBERRIES—[n. -RIES] · the berry-like fruit of the elder, used for making wines, jellies, etc~.
—EXHILARATING—[v. -RATED, -RATING, -RATES] · © to make merry or jolly; to enliven; to animate; to gladden greatly; to cheer; as, good news exhilarates the mind; wine exhilarates a man
—HASENPFEFFERS[n. -S] [Wiktionary - Sense 1] A traditional German stew made from marinated rabbit or hare, cut into pieces and braised with onions and wine in a marinade thickened with the animal's blood.
—SOPHISTICATEDS[v. -CATED, -CATING, -CATES] · © to render worthless by admixture; to adulterate; to damage; to pervert; as, to sophisticate wine
—VALPOLICELLAS[n. -S] · a dry red table wine from the Veneto~ region of NE Italy~
—VINICULTURES—[n. -S] [Wiktionary - Sense 1] Synonym of viticulture, the cultivation of grape vines for producing wine.
—VINIFICATIONS[n. -S] · the fermentation of the juice of grapes into wine
—BIOTECHNOLOGY—[n. -GIES] · (in industry) the technique of using microorganisms, such as bacteria, to perform chemical processing, such as waste recycling, or to produce other materials, such as beer and wine, cheese, antibiotics, and (using genetic engineering) hormones, vaccines, etc~.
—BOURGUIGNONNE—[a.] · bourguignon / ----- { bourguignon bourguignonne }
—CLARIFICATIONS[n. -S] · © the act or process of making clear or transparent, by freeing visible impurities; as, the clarification of wine
—FUNGIBILITIES—[n. -TIES] · Derivative of fungible «(often plural) moveable perishable goods of a sort that may be estimated by number or weight, such as grain, wine, etc~»
—HASENPFEFFERS—[n. -S] [Wiktionary - Sense 1] A traditional German stew made from marinated rabbit or hare, cut into pieces and braised with onions and wine in a marinade thickened with the animal's blood.
—LIEBFRAUMILCHS[n. -S] · a white table wine from the Rhine~ vineyards
—SACCHAROMYCES—[n. SACCHAROMYCES] · © a genus of budding fungi, the various species of which have the power, to a greater or less extent, or splitting up sugar into alcohol and carbonic acid. They are the active agents in producing fermentation of wine, beer, etc~. Saccharomyces cerevisiae~ is the yeast of sedimentary beer. Also called Torula
—SOPHISTICATED—[v. -CATED, -CATING, -CATES] · © to render worthless by admixture; to adulterate; to damage; to pervert; as, to sophisticate wine
—SOPHISTICATES—[v. -CATED, -CATING, -CATES] · © to render worthless by admixture; to adulterate; to damage; to pervert; as, to sophisticate wine
—VALPOLICELLAS—[n. -S] · a dry red table wine from the Veneto~ region of NE Italy~
—VINICULTURISTS[n. -S] A person who practices viniculture
—VINIFICATIONS—[n. -S] · the fermentation of the juice of grapes into wine
—CHAPTALIZATIONS[n. -S] The addition of sugar to grape juice in the fermentation of wine.
—CLARIFICATIONS—[n. -S] · © the act or process of making clear or transparent, by freeing visible impurities; as, the clarification of wine
—GEWURZTRAMINERS[n. -S] · a variety of Traminer~ grape grown esp~ in the Rhine~ valley, Alsace~, and Austria~; the mildly spicy white wine made from this grape
—LIEBFRAUMILCHS—[n. -S] · a white table wine from the Rhine~ vineyards
—PASTEURISATIONS[n. -S] · Derivative of pasteurization «the process of heating beverages, such as milk, beer, wine, or cider, or solid foods, such as cheese or crab meat, to destroy harmful or undesirable microorganisms or to limit the rate of fermentation by the application of controlled heat» / ----- { pasteurisation pasteurization § pasteurisations pasteurizations }
—PASTEURIZATIONS[n. -S] · © a process devised by Pasteur~ for preventing or checking fermentation in fluids, such as wines, milk, etc~., by exposure to a temperature of 140¡ F., thus destroying the vitality of the contained germs or ferments / ----- { pasteurisation pasteurization § pasteurisations pasteurizations }
—SOPHISTICATING—[v. -CATED, -CATING, -CATES] · © to render worthless by admixture; to adulterate; to damage; to pervert; as, to sophisticate wine
—BIOTECHNOLOGIES—[n. -GIES] · (in industry) the technique of using microorganisms, such as bacteria, to perform chemical processing, such as waste recycling, or to produce other materials, such as beer and wine, cheese, antibiotics, and (using genetic engineering) hormones, vaccines, etc~.
—BIOTECHNOLOGIST—[n. -S] · Derivative of biotechnology «(in industry) the technique of using microorganisms, such as bacteria, to perform chemical processing, such as waste recycling, or to produce other materials, such as beer and wine, cheese, antibiotics, and (using genetic engineering) hormones, vaccines, etc~»
—CHAPTALIZATIONS—† The addition of sugar to grape juice in the fermentation of wine. [n.]
—GEWURZTRAMINERS—[n. -S] · a variety of Traminer~ grape grown esp~ in the Rhine~ valley, Alsace~, and Austria~; the mildly spicy white wine made from this grape
—PASTEURISATIONS—[n. -S] · Derivative of pasteurization «the process of heating beverages, such as milk, beer, wine, or cider, or solid foods, such as cheese or crab meat, to destroy harmful or undesirable microorganisms or to limit the rate of fermentation by the application of controlled heat» / ----- { pasteurisation pasteurization § pasteurisations pasteurizations }
—PASTEURIZATIONS—[n. -S] · © a process devised by Pasteur~ for preventing or checking fermentation in fluids, such as wines, milk, etc~., by exposure to a temperature of 140¡ F., thus destroying the vitality of the contained germs or ferments / ----- { pasteurisation pasteurization § pasteurisations pasteurizations }
—TRANSUBSTANTIAL—[a.] · Derivative of transubstantiate~ «(intransitive) (Roman Catholic theology) (of the Eucharistic bread and wine) to undergo transubstantiation~»

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Copyright © 2026 Mitch Bayersdorfer  ·  AGPL-3.0  ·  Thanks to Joe Petree for his definitions for these lists.  ·  Detailed Attributions