• The juice of red or white grapes, fermented on or off the skins and matured for varying periods of time depending on quality. Used as a constituent of many sauces especially when reduced to concentrate the flavour, as a cooking liquor and as a constituent of a marinade.
  • alcoholic drink made from various sources: palm wine, rice wine, barley wine, elderberry wine, etc.


  • noun an alcoholic drink made from the juice of fruit or flowers


  • fermented juice from grapes. The term is often extended to include fermented juice from a range of juicy fruit such as the blackberry and other fermented drinks such as rice wine and ginger wine. There are four basic styles of wine: still (non-sparkling); sparkling (effervescent due to dissolved carbon dioxide gas); fortified (e.g. port), in which alcohol has been added to stop fermentation, increasing the sweetness, and boost the level of alcohol; and aromatic, flavoured with herbs.

Origin & History of “wine”

Wine comes from Latin vīnum. this was borrowed into prehistoric Germanic as *wīnam, which subsequently evolved into German wein, Dutch wijn, Swedish and Danish vin, and English wine. It also gave French vin and Italian and Spanish vino, and was extensively acquired by other Indo-European languages, including Russian and Serbo-Croat vino, polish wino, Lithuanian vȳnas, and Welsh gwin. The Latin word itself came from an ancient Mediterranean source, possibly non-Indo-European, which also produced Greek oī́nos ‘wine’ (source of English oenology (19th c.)), Albanian vēne ‘wine’, and Armenian gini ‘wine’. The same ancestral term also fed into the Semitic languages, giving Arabic wain, Hebrew yayin, and Assyrian īnn ‘wine’. Latin vīnum additionally gave English vintage and vintner, and its derivative vīnea ‘vineyard, vine’ produced English vine (13th c.).