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Related to grapey: grapy


1. Any of various woody vines of the genus Vitis, bearing clusters of edible berries and widely cultivated in many species and varieties.
2. The fleshy, smooth-skinned, purple, red, or green berry of a grape, eaten raw or dried as a raisin and widely used in winemaking.
3. A dark violet to dark grayish purple.
4. Grapeshot.

[Middle English, from Old French, bunch of grapes, hook, of Germanic origin.]

grap·ey, grap·y adj.
grap′i·ness n.


(ˈɡreɪpɪ) or


adj, -pier or -piest
tasting or smelling of grapes


or grap•ey

(ˈgreɪ pi)

adj. grap•i•er, grap•i•est.
1. of or like grapes.
2. tasting of grapes: a grapy wine.
ThesaurusAntonymsRelated WordsSynonymsLegend:
Adj.1.grapey - having a taste like that of grapes; "a grapey wine"
tasty - pleasing to the sense of taste; "a tasty morsel"
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References in periodicals archive ?
The nose is floral, grapey with an intense apricot note which continues in the rich, supple palate.
She is made from grapey, floral, sweet moscato and unusually you flip a cap top (like beer) to pour this delicious sweet sparkling nectar.
A delicious tipple with high acidity to balance all that sweet grapey fruit.
A fruity, grapey nose and flavor, probably from the hops," said brewer John Watson.
I attempted to do The Odd Couple with Tim Kazurinsky a few years ago, but I came down with chest pains right before tech, and Marc Grapey had to step in.
MUSCAT GRAPEY and sweet, muscat comes in many styles, from light and fizzy (Asti) to sweeties and fortified.
The Malumbres Rosado is from the old vine variety garnarcha, which is full, dry and fresh with a long grapey finish.
It is less floral, and more delicate, with soft, grapey notes and a touch of orange peel.
Behind a slightly assertive, grapey nose, it is a clean, full wine with pronounced acidity and flavours of white pepper, celery and a touch of minerals.
41 until Aug 2) is a fruity southern French blend of peachy viognier with grapey muscat and real character.
Not only did this set up perfectly, it has the nicest grapey flavor I have ever had in a jelly.
My advice for next year would be to start at the Chilean wine stall, where they'll give you free samples of about a dozen grapey delights, move on to the Goffs brewery place for a livener, ponce a bit of the world-class produce of Jim Garrahy's fudge kitchen, stop off for another dozen or so snifters of incendiary fruit-based brandies next door, and then whizz back round to the wine stall, in the hope that they don't remember you being there ten minutes earlier, although by that stage you won't really care if they do.