Wine Glossary

F

Fading- Describes a wine that is losing color, fruit or flavor, usually as a result of age.

Fat- Full-bodied, high alcohol wines low in acidity give a "fat" impression on the palate. Can be a plus with bold, ripe, rich flavors; can also suggest the wine's structure is suspect.

Fermentation- The process by which yeast converts sugar into alcohol and carbon dioxide; turns grape juice into wine.

Field Blend- When a vineyard is planted to several different varieties and the grapes are harvested together to produce a single wine, the wine is called a field blend.

Filtering- The process of removing particles from wine after fermentation. Most wines unless otherwise labeled are filtered for both clarity and stability.

Fining- A technique for clarifying wine using agents such as bentonite (powdered clay), gelatin or egg whites, which combine with sediment particles and cause them to settle to the bottom, where they can be 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- Soft, feeble, lacking acidity on the palate.

Flat- Having low acidity; the next stage after flabby. Can also refer to a sparkling wine that has lost its bubbles.

Fleshy- Soft and smooth in texture, with very little tannin.

Flinty- A descriptor for extremely dry white wines such as Sauvignon Blanc, whose bouquet is reminiscent of flint struck against steel.

Floral- Literally, having the characteristic aromas of flowers. Mostly associated with white wines.

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

Foxy- A term used to describe the unique musky and grapey character of many native American labrusca varieties.

Free-run Juice- The juice that escapes after the grape skins are crushed or squeezed prior to fermentation.

French Oak- The traditional wood for wine barrels, which supplies vanilla, cedar and sometimes butterscotch flavors. Used for red and white wines. Much more expensive than American oak, it can cost more than $500 per barrel, as opposed to $250 for American.

Fresh- Having a lively, clean and fruity character. An essential for young wines. Fruity: Having the aroma and taste of fruit or fruits.