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Wine fermentation tanks

Modern fermentation tanks such as these are equipped with strict termperature controls and other fancy instrumentation. Does this make for better wine? Once again, you be the judge.

A faded wine has lost its
bouquet, character, and definition, usually through age.

A fat wine is rich with a low
acid content. The fatness comes from glycerol. Fatness often occurs in sweet dessert wines, which, if consumed in excess, can render the drinker fat.
A wine lacking strength or flavor is deemed feeble. This characteristic often stems from rain prior to harvest that washed away the flavor.
Fermentation is the process by which yeast transform sugar into alcohol and carbon dioxide. Fermentation ceases when the temperature is too high or too low, when the sugar runs out, or when the alcohol level attains about 15%.
Finesse describes elegant, sophisticated wines such as high-class Champagnes and Burgundies.
A synonym for aftertaste.
A firm wine is
acidic or tannic. This term is usually associated with young wines that are expected to mature well. Accompany firm wines with savory food.
A flabby wine is excessively fat and low in
A flat wine is the opposite of a firm one, it has low
acidity and is tasteless.
A flaw is a negative characteristic of a wine due to causes such as bacteria, a damaged
cork, excessive heat, or light.
A fleshy wine is also called beefy,
chewy, or meaty. It contains a lot of body, extracts, and glycerol.
A flinty wine has a slightly metallic taste. This taste is often found in cool-climate dry white wines, such as French Chablis, and Sauvignon Blanc.
Floral or flowery
Floral wines, usually white, smell or taste of flowers. Muscat and Riesling often have a floral
A wine’s fluidity is a visual measure of its density.

A wine’s
bouquet and flavor are focused, when they are clearly defined and precise.
Fortified wine
A fortified wine is one whose alcohol level is increased by adding of neutral grape spirits. Examples include Madeira, Port, and Sherry. If the alcohol is added before fermentation completes, as with Port, the result is a sweet wine because some sugar will not ferment. In contrast, if the alcohol is added later, as with Sherry, the wine remains dry.
A forward wine is at its prime, you need not wait for its qualities to develop.
This negative term denotes the grapey, musky quality of native american Vitis labrusca grapes such as the Concord or Catawba varieties. The less said the better.
Frankness is a sign of clearly defined
aromas, without any disagreeable smells.
A fresh wine has a vivacious
acidity accompanied by a solid fruitiness. This characteristic is found in red, rosé, and white wines, especially young ones.
Fruity wines have a strong fruit character; they are not necessarily sweet.
A full-bodied wine lets you know that it is there. It is rich in
alcohol, extract, and glycerol, and has an unambiguous taste.
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