wine

American Heritage® Dictionary of the English Language, Fourth Edition

1. n. A beverage made of the fermented juice of any of various kinds of grapes, usually containing from 10 to 15 percent alcohol by volume.
2. n. A beverage made of the fermented juice of any of various other fruits or plants.
3. n. Something that intoxicates or exhilarates.
4. n. The color of red wine.
5. v. To provide or entertain with wine.
6. v. To drink wine.

Century Dictionary and Cyclopedia

1. The fermented juice of the grape or fruit of the vine, Vitis. See Vitis. Wines are distinguished practically by their color, their hardness or softness on the palate, their flavor, and their being still or effervescing. The differences in the quality of wines depend upon differences in the varieties of vine, and quite as much on the differences of the soils in which the vines are planted, in the exposure of the vineyards, in the treatment of the grapes, and in the mode of manufacturing the wines. When the grapes are just fully ripe, the wine is generally most perfect as regards 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 as found in the market 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. Among the most celebrated ancient wines were those of Lesbos and Chios of the Greeks, and the Falernian and Cecuban of the Romans. Among the principal modern wines are port, sherry, Bordeaux, Burgundy, champagne, Madeira, Rhine, Moselle, Tokay, and Marsala. The principal wine-producing countries are France, Germany, Spain, Portugal, Italy, Austria-Hungary, Greece, Cape Colony, Australia, and the United States.
2. The juice, fermented or unfermented, of certain fruits or plants, prepared in imitation of wine obtained from grapes: as, gooseberry wine; raspberry wine.
3. Figuratively, intoxication produced by the use of wine.
4. A wine-drinking; a meal or feast of which wine is an important feature; specifically, a wine-party at one of the English universities.
5. In pharmacy, a solution of a medicinal substance in wine: as, wine of coca; wine of colchicum.
6. Same as wine-glass: a trade-term.
7. Especially— In the British islands, during the eighteenth century and until about 1850, almost exclusively Madeira and sherry.
8. More recently in the British islands, and generally in the United States, the much lighter-colored wines of France, as Chablis and Sauterne, and the wines of Germany.
9. To fill, supply, or entertain with wine.
10. To drink wine.

Wiktionary

1. n. An alcoholic beverage made by fermenting juice of grapes.
2. n. An alcoholic beverage made by fermenting juice of fruits or vegetables other than grapes, usually preceded by the type of fruit or vegetable; for example, "dandelion wine".
3. n. countable A serving of wine.
4. n. uncountable A dark purplish red colour; the colour of red wine.
5. v. transitive To entertain with wine.
6. v. intransitive To drink wine.
7. n. nonstandard, UK wind

GNU Webster's 1913

1. n. 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.
2. n. A liquor or beverage prepared from the juice of any fruit or plant by a process similar to that for grape wine
3. n. The effect of drinking wine in excess; intoxication.

WordNet 3.0

1. v. drink wine
2. n. fermented juice (of grapes especially)
3. n. a red as dark as red wine
4. v. treat to wine