The seed (pip) of a grape.

(US standards of identity) Fermented juice of sound, ripe grapes (optionally with condensed grape must added before or after fermentation, and grape brandy or alcohol added after fermentation, with additional restrictions on the adding of such spirits if the wine is domestic and has a lot of alcohol); optionally with sugar or water added during or after fermentation (but only up to a specified maximum amount added, and, if the amount added is more than a specified benchmark, so that the resulting wine does not exceed specified maxima on solid, alcohol, and acid content); and with a specified maximum acidity.

Any type of grape bred to be fermented into alcohol. / Vitis vinifera, the species of grape most commonly used in wine-making.

An evergreen shrub (Mahonia aquifolium) native to the northwestern United States and southwestern Canada, having broadly serrated, glossy leaves and clusters of yellow flowers that develop into dark bluish-purple fruits. Also called tall Oregon grape.

The native eastern North American grape, Vitis labrusca, with many cultivars, of which the Concord grape is the most important. / Vitis vulpina

A grape grown for eating rather than for making wine.

A small tree, Coccoloba uvifera, that grows on sandy beaches in tropical America; it has clusters of purple fruit.

A large, juicy, sweet-smelling, green North American grape which has a pleasant, foxy flavour; a variety of Vitis labrusca which is eaten and used in the production of wines, jams, and white grape juice, but which is a poor shipping grape.

Any of the species of three genera in the Hyacinthinae subtribe (family Asparagaceae) that produce racemes of small blue flowers, Muscari, Pseudomuscari, and Leopoldia.

plural of grape hyacinth