1. the fermented juice of grapes, made in many varieties, suchas red, white, sweet, dry, still, and sparkling, for use as abeverage, in cooking, in religious rites, etc., and usually having an alcoholic content of 14 percent or less.
2. a particular variety of such fermented grape juice: port and sherry wines.
3. the juice, fermented or unfermented, of various other fruitsor plants, used as a beverage, sauce, etc.: gooseberry wine; currant wine.
4. a dark reddish color, as of red wines.
5. dark red in color.