green

en-adj

green (comparative greener, superlative greenest)

greener (comparative)
greenest (superlative)

Bislama: grin

→ Marshallese: kūriin

Tok Pisin: grin

Etymology tree
Proto-Germanic *grōniz
Proto-Indo-European *-h₂
Proto-Indo-European *-ih₂
Proto-Germanic *-į̄
Proto-West Germanic *-ī
Proto-West Germanic *grōnī
Old English grēne
Middle English grene
English green
From Middle English grene, from Old English grēne, from Proto-West Germanic *grōnī, from Proto-Germanic *grōniz, from Proto-Indo-European *gʰreh₁- (“to grow”). More at grow.
See also North Frisian green, West Frisian grien, Dutch groen, Low German grön, green, greun, German grün, Danish and Norwegian Nynorsk grøn, Swedish grön, Norwegian Bokmål grønn, Icelandic grænn.
The sense "obscene, pornographic, sexual" in the Philippines is from a calque of Spanish verde.

der

the grass is always greener on the other side of the road


CS

Cabernet Sauvignon
Cabernet Sauvignon#English

(wine) Initialism of Cabernet Sauvignon.


sweet

en-adj

sweet (comparative sweeter, superlative sweetest)

sweeter (comparative)
sweetest (superlative)

nonsweet

antonym(s) of “containing a sweetening ingredient”

dry

of wines: retaining a portion of natural sugar

decaying

antonym(s) of “not decaying, fermented, rancid, sour, spoiled, or stale”

sour

antonym(s) of “free from excessive unwanted substances”

lame

antonym(s) of “(informal) very pleasing”

From Middle English swete, from Old English swēte (“sweet”), from Proto-West Germanic *swōtī, from Proto-Germanic *swōtuz (“sweet”), from Proto-Indo-European *swéh₂dus (“sweet”).
Cognate and synonymous with Scots sweit (“sweet”), North Frisian sweete (“sweet”), Saterland Frisian swäit (“sweet”), West Frisian swiet (“sweet”), Dutch zoet (“sweet”), German Low German sööt (“sweet”), German süß (“sweet”), Danish sød (“sweet”), Swedish söt (“sweet”), Norwegian søt (“sweet”), Icelandic sætur (“sweet”), Latin suāvis, Sanskrit स्वादु (svādú), Ancient Greek ἡδύς (hēdús). Doublet of suave.

money won is twice as sweet as money earned

Sweet wines are better dessert wines.


horizontal

horizontal (comparative more horizontal, superlative most horizontal)

more horizontal (comparative)
most horizontal (superlative)

/ˌhɒɹɪˈzɒntəl/

(wine) Involving wines of the same vintages but from different wineries.


flat

flat (comparative flatter, superlative flattest)

flatter (comparative)
flattest (superlative)

bumpy

antonym(s) of “having no variations in altitude”

→ Portuguese: flat

From Middle English flat, a borrowing from Old Norse flatr (compare Norwegian and Swedish flat, Danish flad), from Proto-Germanic *flataz, from Proto-Indo-European *pleth₂- (“flat”); akin to Saterland Frisian flot (“smooth”), German Flöz (“a geological layer”), Ancient Greek πλατύς (platús), Latvian plats, Sanskrit प्रथस् (prathas, “extension”). Doublet of plat and pleyt.
The noun is from Middle English flat (“level piece of ground, flat edge of a weapon”), from the adjective.
The algebraic sense was coined by Serre in a 1956 paper, originally as French plat.

inh

(wine) Lacking acidity without being sweet.


ABC

He thought he was up-to-date on all the latest wine lingo until a longtime wine writer returned his sample request card with a bold, hand-written note on it that stated, “Send me all samples—ABC!” ¶ “ABC” threw my friend for a loop. When he called me, I translated the cryptic phrase—ABC is winespeak for “Anything But Chardonnay.”

1997 March, Ron Loutherback, “Beyond the Label: The ABCs of white wine”, in Orange Coast, volume 23, number 3, page 168:

(wine) Initialism of anything but Chardonnay: a backlash against Chardonnay wine, seen as ubiquitous.


oak

en-noun

oak (countable and uncountable, plural oaks)

Inherited from Middle English ook, oke, aik, ake, from Old English āc (also as Old English ǣċ), from Proto-West Germanic *aik, from Proto-Germanic *aiks, from Proto-Indo-European *h₂eyǵ- (“oak”).
Cognates
From Proto-Germanic: Scots aik, West Frisian iik, Dutch eik, German Eiche, German Low German Eek, Danish eg, Norwegian Bokmål eik, Norwegian Nynorsk eik, Swedish ek, Yiddish אייכנבוים (eykhnboym).
From Proto-Indo-European: Latin aesculus (“Durmast oak”), Lithuanian ąžuolas (“oak”), Albanian enjë (“juniper, yew”), Ancient Greek αἰγίλωψ (aigílōps, “Turkey oak”)).


oak

en-verb

oak (third-person singular simple present oaks, present participle oaking, simple past and past participle oaked)

oaks (present singular third-person)
oaking (participle present)
oaked (participle past)
oaked (past)

(wine, transitive) To expose to oak in order for the oak to impart its flavors.


doux

en-adj

doux (comparative more doux, superlative most doux)

more doux (comparative)
most doux (superlative)

Borrowed from French doux. Doublet of douce, dolce, and dulce.


shiner

From Middle English schyner, equivalent to shine + -er. Compare Old English sċīnere (“one who produces deceptive appearances, magician”).

cog

Shiners are a big part of the wine business. […] Shiners are finished, bottled wines that don’t have a label or typically any other identifying feature until a vintner purchases them and then places a label on the bottles. […] They’re called shiners because they are unlabeled and have a “shiny” appearance.

2008, James Laube, “Shiners Are a Secret Part of the Wine Business”, in Wine Spectator:

(wine) A bottle of finished wine, without a label.


flinty

en-adj

flinty (comparative flintier or more flinty, superlative flintiest or most flinty)

flintier (comparative)
more flinty (comparative)
flintiest (superlative)
most flinty (superlative)

LL-Q1860 (eng)-Flame, not lame-flinty.wav

(wine) Having a taste characteristic of certain white wines, especially Chablis, supposed to evoke the sensation of flint striking steel.

flintig

Having a taste characteristic of certain white wines.


SB

en-noun

SB (countable and uncountable, plural SBs)

(oenology, wine) Initialism of Sauvignon blanc.


herbaceous

en-adj

herbaceous (comparative more herbaceous, superlative most herbaceous)

more herbaceous (comparative)
most herbaceous (superlative)

Borrowed from Latin herbāceus (“grassy”).


autolysis

From auto- (“self”) + -lysis (“breakdown”).

(wine) The decomposition of dead yeast cells in wine after fermentation.


vegetal

vegetal (comparative more vegetal, superlative most vegetal)

more vegetal (comparative)
most vegetal (superlative)

/ˈvɛd͡ʒɨtl̩/

/ˈvɛd͡ʒɪ̈tl̩/

Borrowed from Late Latin vegetālis, from vegetō.

(wine) Having a grassy, herbaceous taste.


drinkable

drinkable (comparative more drinkable, superlative most drinkable)

more drinkable (comparative)
most drinkable (superlative)

undrinkable

antonym(s) of “of good or satisfactory quality”

From Middle English drinkable, drynkeable, equivalent to drink + -able.

(of an alcoholic beverage, especially wine) Of good or satisfactory quality.


sulfurate

en-verb

sulfurate (third-person singular simple present sulfurates, present participle sulfurating, simple past and past participle sulfurated)

sulfurates (present singular third-person)
sulfurating (participle present)
sulfurated (participle past)
sulfurated (past)

(wine) to treat with sulfur compound (usually a sulfite)


enrobed

en-adj

enrobed (comparative more enrobed, superlative most enrobed)

more enrobed (comparative)
most enrobed (superlative)

In 2007, said Mortet, the tannins are more enrobed; grape sugars were lower (he told me he chaptalized his wines between a half and a full degree) but the skins were dark and ripe and could support more extraction.

1997, Stephen Tanzer, Stephen Tanzer's international wine cellar, page 40:

The wine seemed too tannic at the beginning, but now the tannins are more enrobed.

2001, International Wine Cellar - Issues 94-105, page 5:

This starts with the village Vosne-Romanée, which incorporates such climates as Bossières, just below the village, and the well-known Clos de Réas; the wine forms a perfect Vosne snapshot of silken fruit, truffle, forest, and enrobed tannins.

(wine) Made less astringent by combination with other flavors so as to produce a smoother, more rounded mouthfeel.


domaine

From French domaine (“zone, estate”). Doublet of domain.

Put [...] a gun to my head to name the domaine, I would blurt out la Romanée-Conti, for the spicy cassis and black cherry alone.

2016, Ian McEwan, Nutshell, Vintage, page 52:

(wine) A vineyard or wine estate, especially in France.


maderize

en-verb

maderize (third-person singular simple present maderizes, present participle maderizing, simple past and past participle maderized)

maderizes (present singular third-person)
maderizing (participle present)
maderized (participle past)
maderized (past)

From French madériser, from Madeira, as the wines are oxidized.


nonvintage

Hidalgo’s nonvintage La Gitana manzanilla, a favorite aperitif in Spain, is so delicate that an opened 500-milliliter bottle stays zippy only two days when refrigerated.

2009 January 18, Howard G. Goldberg, “The Brief Life of a Charmer”, in New York Times:

And after a manhug, hearty congratulations and two hastily poured glasses of decidedly nonvintage champagne, he said, without a hint of irony, 'Why?'

2012, Dylan Jones, Mr Jones' Rules for the Modern Man:

(wine) Not a vintage wine: not made from grapes harvested during a single year


minerality

That steely minerality and lightness of being make Chablis one of life’s underrated pleasures.

2007 September 16, S.S. Fair, “Chardonnay: An Apologia”, in New York Times:

(wine) Having characteristics associated with mineral water


charry

en-adj

charry (comparative charrier, superlative charriest)

charrier (comparative)
charriest (superlative)

(wine) Having a flavour of charred wood.


unoaked

There is a reason why chèvre, a tangy goat cheese from France's Loire Valley, goes so well with crisp, unoaked sauvignon blanc from the same area.

2010 September, Chris Hoel, "Pairing Wine and Cheese: A Primer", St. Louis magazine, ISSN 1090-5723, volume 16, issue 9, page 158


negociant

(wine) A wine merchant who purchases grapes, grape juice, or wine in bulk from vineyards, and bottles the wine for sale.


Calabrese

en-noun

Calabrese (countable and uncountable, plural Calabresi)

From the Italian calabrese (“Calabrian”).

(wine) Nero d’Avola or Sangiovese, varieties of wine grapes.


tanky

en-adj

tanky (comparative tankier, superlative tankiest)

tankier (comparative)
tankiest (superlative)

From tank + -y. The noun sense is from the fact that the assistant of the navigator of a ship was also in charge of the ship’s water tanks, and later its rations when refrigeration was introduced.

(wine) Having a dank quality resulting from excessive ageing in a tank.


maderization

Maderization turns wine brownish and gives it a flat, dull taste. Unprotected by tannins and pigments, white wines are more susceptible to maderization than red wines.

1988, Ted Meredith, Northwest wine companion, page 111:


large format

en-noun

large format (countable and uncountable, plural large formats)

(wine) A bottle size larger than the standard 750 mL.


vintage port

vintage port (countable and uncountable, plural vintage ports)

(wine) A style of port which uses the best grapes from a single vintage, and in which the wine is typically bottled unfiltered and aged for many years before drinking.


do you know the Bishop of Norwich

Traditionally, after a vintage port has been decanted, the decanter is passed clockwise around the table until everyone has poured some. If the decanter should stall en route, it is considered poor etiquette to ask for it directly, so one must request it in a roundabout way:
:— Do you know the Bishop of Norwich?
:— No.
:— He's a terribly good chap, but he always forgets to pass the port.

(UK, wine) Can you pass the port, please?


Chardonnayish

en-adj

Chardonnayish (comparative more Chardonnayish, superlative most Chardonnayish)

more Chardonnayish (comparative)
most Chardonnayish (superlative)

For example, it is not stretching analogy beyond utility to describe many mid-Atlantic Seyvals as Chardonnayish in character and to contrast these wines with the more Germanic wines that are often produced from Seyval Blanc in the Finger Lakes.

(rare, wine) Resembling or characteristic of Chardonnay wine.


cellarable

cellarable (comparative more cellarable, superlative most cellarable)

more cellarable (comparative)
most cellarable (superlative)

Aglianico, the variety emblematic of the region, yields austere, full-bodied reds with intense aromas of blackberries, cherries and raspberries: these wines are eminently cellarable.

2013, Wine Trails of Italy: Itineraries through the Vineyards (Michelin Green Guides), Boulogne-Billancourt: Michelin Travel Partner, →ISBN, page 397:

(wine) Capable or worthy of being stored in a cellar.


AVA

en-noun

AVA (countable and uncountable, plural AVAs)

American Viticultural Area
w:American Viticultural Area

(wine) Initialism of American Viticultural Area: a designated wine grape-growing region in the United States, providing an official appellation for the mutual benefit of wineries and consumers.


Opimian

en-adj

Opimian (comparative more Opimian, superlative most Opimian)

more Opimian (comparative)
most Opimian (superlative)

From the name of the Roman consul Lucius Opimius.

(wine) Of or relating to the famous Roman vintage of 121 BC.


time of origin

en-noun

time of origin (countable and uncountable, plural times of origin)

(wine) The age or oldness of a wine; vintage.


sherrify

en-verb

sherrify (third-person singular simple present sherrifies, present participle sherrifying, simple past and past participle sherrified)

sherrifies (present singular third-person)
sherrifying (participle present)
sherrified (participle past)
sherrified (past)

The other red sweet wines, however, have been unbalanced, very deficient in color, and apt to oxidize or sherrify at an early age.

1944, Maynard Andrew Amerine, Albert Julius Winkler, Composition and Quality of Musts and Wines of California Grapes (page 640)