| MEDIUMDRY | Style of wine or cider (6-3) |
| FLAGON | Large bottle of wine or cider (6) |
| ROSE | Pink style of wine |
| CHARDONNAY | Style of wine (10) |
| ICEBUCKET | Receptacle used for cooling a bottle of wine or champagne (3,6) |
| SPARKLING | Fizzy, of wine or mineral water (9) |
| FONDUE | Swiss dish consisting of cheese melted in wine or cider, into which small pieces of bread are dipped (6) |
| MULLED | Description of red wine or cider infused with aromatic spices including cinnamon, cloves and star anise as a festive winter warmer (6) |
| APPLE | Wine or cider fruit |
| MULL | To warm wine or cider and add spices |
| PALATE | Word for the roof of the mouth, thus sense of taste; relish; flavour of wine; or, ability to appreciate the finer qualities of food or the aforesaid drink (6) |
| TASTE | From "touch", a term for flavour or gust; or, a small drop of wine or morsel of food to sample or test (5) |
| MARC | French word for grape, olive or apple pomace remaining after the process of making wine, oil or cider, the former used for grappa (4) |
| CASE | A box containing 12 bottles of wine or champagne; an item of luggage; or, a brace of pistols (4) |
| NOSE | Part of the body synonymous with prying; a hound's sense of smell; the bouquet of wine; or, the withered flower of an apple, gooseberry etc (4) |
| HARD | Type of candy or cider |
| BOUQUET | Word describing a group of pheasants when flushed; the characteristic aroma of wine or perfume; or, a floral arrangement, bigger than a posy (7) |
| CELLAR | Stock of wine or the underground room or vault in which it is traditionally stored (6) |
| JEROBOAM | Size of bottle, usually holding 3 litres of wine or champagne (8) |
| TIERCE | The third canonical hour, around 9am; one-third of a pipe of wine; or, a fencer's third parrying position (6) |
