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Fading |
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Wine that is losing color, fruit
or flavor, usually due to age. |
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Fat |
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Full of body, mouth filling, flavor; fleshy. Often finds
in late-harvest dessert wines. |
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Fermentation |
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| Grape juice turns into alcohol in a wine due
to yeast. |
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Field Blend |
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Different kind of
varieties planted and harvested together to produce a wine in
a vineyard is called a field blend. |
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Fine |
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| Describes Distinguished wine or fine wine. |
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Fined |
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| This is a traditional winemaker technique,
adding egg whites to casks of wine or using of various materials
for clarifying wines. These materials slowly sink to the
bottom of the fermentation process vessel carrying any
suspended particulate matter with them.
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Finesse |
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| Often describes distinctive balance, fineness, elegance and
flair |
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Finish |
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| Lasting impression,
aftertaste, or final impression the wine
leaves, it can have a long finish or a short one. The
long and complex finish is desirable. |
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Filtering |
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This mainly for clarity,
the wine filtered to remove particles after fermentation.
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Firm |
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| Describes that wine is young and it will age.
It is a positive comment to that wine and it is good for
highly flavored foods. |
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Flabby |
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Soft, feeble, lacking
acidity/alcohol on the palate. |
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Flat |
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| Describes dull wine without sufficient acid.
It is opposite to Firm |
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Flavor |
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| Taste of the wine.
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Fleshy |
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| Fatness of fruit; big, ripe,
soft, smooth texture with low tannins. |
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Flinty |
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| Describes extremely dry white wines such as
Sauvignon Blanc with steel, stone or mineral like character. |
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Flowery
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| Wine with aroma of flowers. Commonly
associated with White wines only few of red wines has floral
aromas. |
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Fortified |
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| Describes
a wine's alcohol content has been adding of brandy or any
other neutral spirits. |
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Forward
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| When the fruit is prominent in wine and
developed ahead of its peers said to be forward. |
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Foxy |
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| Foxy describes the "grapey" flavors of wines
made from native American grapes like Vitis labrusca. |
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Free-run Juice |
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| The juice
that comes out after the grape skins are crushed or squeezed
before fermentation. |
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Fresh
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| Wine with lively fruity, clean, maybe a little
bite of acid and it is essential for in young all wines. |
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French Oak |
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| The
French oak traditional wood for wine barrels. Normally wood
has vanilla, cedar and butterscotch flavors. Used for red and
white wines. Expensive than American Oak. |
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Fruity
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| Wine with dominant aroma and flavor of
fruits. Such fruit flavors in wine as apple, black
currant, cherry, citrus, pear, peach, raspberry, or
strawberry. |
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Fruit bomb |
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A wine term of California wines
produced from very ripe grapes that emphasize lush fruit
flavors combined with soft, low acid structures.
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Full-bodied
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| Wine with full proportion of flavor and alcohol,
big, fat. Fills the mouth. |
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Fume Blanc
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| Slightly more dry, Same as Sauvignon Blanc. |
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Funky |
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| Usually unable to detect the taste called
funky. It is negative side of the wine. |
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Futures
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| It is a sales term. Wines sold at a discount before release for
later delivery. |
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