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REDS |
Wines |
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ROSES |
Pink wines |
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HOCKS |
Pawns German wines |
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SAKES |
Japanese rice wines |
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BRUT |
(Of wines) dry |
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SHERRIES |
Type of wines |
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MELLOW |
Well-matured, as wines |
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DINES |
Feasts, wines and ... |
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CELLAR |
Stock of bottled wines |
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REPORTS |
Bulletins about fortified wines |
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ENTWINES |
Links together some half-decent wines |
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SWEET |
Home-made wines, cordials, metheglin, etc. |
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OENOCYAN |
The coloring matter of red wines. |
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MUSKETS |
They have barrels of sweet wines, apparently |
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STILL |
Not effervescing; not sparkling; as, still wines. |
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SACK |
A name formerly given to various dry Spanish wines. |
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HEAVY |
Having much body or strength; -- said of wines, or
other liquors. |
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BLACK-JACK |
Caramel or burnt sugar, used to color wines, spirits,
ground coffee, etc. |
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DOMESTIC |
Made in one's own house, nation, or country; as, domestic
manufactures, wines, etc. |
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GEROPIGIA |
A mixture composed of unfermented grape juice, brandy,
sugar, etc., for adulteration of wines. |
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STUM |
Unfermented grape juice or wine, often used to raise
fermentation in dead or vapid wines; must. |
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MALAGA |
A city and a province of Spain, on the Mediterranean.
Hence, Malaga grapes, Malaga raisins, Malaga wines. |
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SOFT |
Hence, agreeable to feel, taste, or inhale; not
irritating to the tissues; as, a soft liniment; soft wines. |
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MEDOC |
A class of claret wines, including several varieties, from
the district of Medoc in the department of Gironde. |
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FORESHOT |
In distillation of low wines, the first portion of spirit
that comes over, being a fluid abounding in fusel oil. |