wine: the fermented drink pressed from grapes
Throughout the New Testament world this is one word for one thing: the alcoholic drink made from grapes. There was no second, juice-only kind of wine hiding behind the same word. In a time before refrigeration or pasteurization, crushed grapes began to ferment within hours, and there was no reliable way to stop it, so wine was simply what grape juice became. The word covers wine at every stage and quality, from young wine still working in the skins, through ordinary table wine, to wine gone sour toward vinegar.
The everyday use is the heart of the word, and almost every passage carries it: the wine poured at a wedding, kept in skins, used to clean a wound, prescribed in small amounts for a weak stomach, or warned against when it leads to drunkenness. Wine was a normal part of daily life and a fixed image of celebration and abundance.
From that ordinary drink the New Testament also draws two stretched uses. In the visions of Revelation, wine becomes a picture of something poured out to be drunk down: the cup of God's anger, or the heady drink of a corrupt city's seductions. And once the word stands not for the drink itself but for the source that yields it, the vine and its produce alongside grain and oil. These are not different meanings of the word so much as the same wine seen through image and figure.