Wine Glossary F

Monday, September 3rd, 2007 at 12:00 am

Fading: Denotes a wine that is slowly losing flavor, fruit or color because of age.

Fat: Signifies a wine which is "full-bodied". The high alcohol wines which have low acidity are able to give a "fat" impression on one’s palate. This characteristic can be an advantage for those wines which have ripe, bold and rich flavors although this can also suggest that the wine’s structure is suspect.

Fermentation: The manner in which the yeast essentially converts sugar into alcohol as well as carbon dioxide. This is how grape juice is turned into wine.

Field Blend: Happens when a vineyard is planted with more than one variety of grapes and then harvested together in order to combine them to produce a single wine.

Filtering: This is the process of taking out particles from the wine after it goes through fermentation. Most of the wines are otherwise labeled to be filtered for both clarity as well as stability.

Fining: One of the manners by which one can clarify wine using specific agents such as bentonite or powdered clay, gelatin or egg whites. This happens by combining it with the sediment particles which then causes them to settle to the bottom where they are easily removed.

Finish: The key to judging a wine’s quality is finish, also called aftertaste–a measure of the taste or flavors that linger in the mouth after the wine is tasted. Great wines have rich, long, complex finishes.

Flabby: Characterizes feeble, soft and wine which does not have enough acidity on the palate.

Flat: Wine which has low acidic content. This is the next stage to "flabby". You may also describe sparkling wine which has lost its bubbles has being flabby.

Fleshy: This is how you would call wine which is smooth in texture and if it contains little tannin.

Flinty: How one would describe extremely dry white wines such as Sauvignon Blanc whose fragrance is similar to that of flint that is struck against steel.

Floral (also Flowery): You would describe the aromas of different flower as "flowery". This is most especially related to the bouquet of a wine.

Fortified: Denotes a wine whose alcohol content has been increased by the addition of brandy or neutral spirits.

Foxy: What you would call wines which are musky and has a strong grapey flavor that is characteristic of grapes which are of the American labrusca kind.

Free-run Juice: Juice that escapes after the grape skins are crushed before the fermentation process begins.

French Oak: This is the conventional wood that is used for wine barrels. This is how wines get their vanilla, butterscotch and cedar flavors. This is most definitely used for red and white wines and is much more expensive than oak as it can cost more than $500 per barrel as opposed to the cheaper $250 American barrels.

Fresh: Young wines which have a lively, fruity and clean character.

Fruity: Reminiscent of wines bearing the fragrance as well as the taste of fruit or fruits.