The seed (pip) of a grape.

The unfermented juice of squeezed grapes, used as a beverage.

(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.

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

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.

plural of grape hyacinth

Men's tight or skimpy swimwear revealing details of the genitalia.

The European grapevine (Vitis vinifera), introduced from Spain to the western coasts of North and South America by Catholic New World missionaries for use in winemaking.

Vitis vulpina / Vitis riparia