a brisk, agreeable, spirituous and cordial liquor, drawn from vegetable bodies, and fermented.
All sorts of vegetables, fruits, seeds, roots, &c. afford wine; as grapes, currants, mulberries, elder-berries, cherries, apples, pulse, beans, peas, turnips, radishes, and even grass itself. Hence under the class of wines, or vinous liquors, come not only wines absolutely so called, but also ale, cider, &c. See Brewing, and Chemistry, p. 95, 161.
Wine in France is distinguished, from the several degrees and steps of its preparation, into, 1. Mere goutte, mother-drop, which is the virgin wine, or that which runs of itself out at the top of the vat wherein the grapes are laid, before the vintager enters to tread or stamp the grapes. 2. Murk, surmalt, or itum, which is the wine or liquor in the vat, after the grapes have been trod or stamped. 3. Pressed wine, being that squeezed with a press out of the grapes half bruised by the treading. The husks left of the grapes are called rope, murk, or mark; by throwing water upon which and pressing them afresh, they make a liquor for servants use, answerable to our ciderkin, and called boisson. 4. Sweet wine, is that which has not yet worked nor fermented. 5. Bouru, that which has been prevented working by casting in cold water. 6. Worked wine, that which has been let work in the vat, to give it a colour. 7. Boiled wine, that which has had a boiling before it worked, and which by that means still retains its native sweetness. 8 Strained wine, that made by steeping dry grapes in water, and letting it ferment of itself. Wines are also distinguished with regard to their colour into white wine, red wine, claret wine, pale wine, rose, or black wine; and with regard to their country, or the soil that produces them, into French wines, Spanish wines, Rhine wines, Hungary wines, Greek wines, Canary wines, &c. and more particularly... particularly into Port wine, Madeira wine, Burgundy wine, Champain wine, Falernian wine, Tockay wine, Schiras wine, &c.
Spirit of Wine. See Chemistry, p. 163.