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1. AOC in A, n. View full entry 1957
...(with reference to wine, or some foods) appellation d'origine contrôlée....
2. abricotine, n. View full entry 1888
...A variety of apricot brandy liqueur; (also) apricot brandy....
3. abroad, adv., prep., and n. View full entry 1781
...Brewing. attrib., in abroad clerk, abroad cooper: designating a brewery employee who visits publicans' premises to collect payments, oversee the way beer is kept, etc....
4. absinthe, n. and adj. View full entry 1804
...A highly alcoholic bitter aniseed-flavoured spirit, usually green in colour, traditionally distilled from wine flavoured with wormwood (Artemisia absinthium) and other herbs, and served diluted with sugared water. Also ...
5. absinthites, n. View full entry 1601
...A type of bitter wine flavoured with wormwood, often used medicinally. Cf. absinthe1....
6. abuse, v. View full entry ?a1439
...trans. To misrepresent (a person or thing); to adulterate; to falsify. refl. To show oneself in false colours, to make false pretensions. Obs....
7. † acate, n. View full entry 1465
...In pl. or collect. Bought provisions; provisions that are not made in the house, but have to be purchased fresh when wanted, as meat, fish, etc. Hence: all...
8. acid, adj. and n. View full entry 1626
...In general use: sour, tart, sharp to the taste; tasting like vinegar....
9. acrospire, n. View full entry 1675
...The plumule or shoot of a grain of barley or other cereal used in malting....
10. acrospire, v. View full entry c1430
...intr. Of (a grain of) barley or similar crop, esp. one used for malting: to produce a shoot; to sprout at both ends....
11. † acrospired, adj. View full entry 1623
...Of barley or other grain used for malting: having an acrospire; (excessively) sprouted at both ends; (of malt) produced from such grain....
12. advocaat, n. View full entry 1895
...A liqueur made with eggs, sugar, and brandy. Also: a drink of this....
13. aeration, n. View full entry 1828
...Originally: †chemical combination with carbonic acid (obs.rare). In later use: the introduction of carbon dioxide or air into a liquid or other substance, often in the form of bubbles;...
14. affogato, n. View full entry 1992
...An Italian dessert consisting of vanilla ice cream topped with a shot of espresso coffee, sometimes with the addition of a liqueur....
15. after-wort, n. View full entry 1653
...Partially fermented wort (wort1a) remaining after any stage of a process of brewing; this wort used in the preparation of lower-quality drinks, vinegar, etc. Freq. in pl....
16. agive, v. View full entry 1669
...intr. To give way or yield; to abandon a state of rigidity. Cf. give40. Now rare (Eng. regional (Devon))....
17. aglianico, n. View full entry 1862
...A variety of grapevine originating in Greece, grown chiefly in southern Italy for grapes that are used to make a red wine; the grape of this vine. Also: wine made from this...
18. agraffe, n. View full entry 1855
...Winemaking. Usu. in form agrafe. A metal clip used to secure the cork in a bottle of champagne or sparkling wine during secondary fermentation....
19. aguardiente, n. View full entry 1752
...In Spain, Portugal, and Latin America: any of several types of strong distilled alcoholic beverage, esp. a brandy made in Spain and Portugal or a liquor made in Latin America...
20. Albariño, n. View full entry 1972
...A light, aromatic white wine produced originally and principally in the Galicia region of north-west Spain. Also: the grape from which this wine is produced....
