F

fat - Describes a wine generous in body and extract.

fehér - Hungarian - White.

fermentation - The process that changes grape juice into wine, it is the metabolization of sugar by yeast into alcohol and carbon dioxide. The amount of oxygen available to the yeast during fermentation will dictate the ratio of alcohol to carbon dioxide produced -- an overabundance of oxygen will lead to too much carbon dioxide and not enough alcohol for the wine. Wine is typically fermented in special vats designed for the purpose, but some wines are barrel fermented or bottle fermented. When there is complete fermentation no residual sugar remains in the wine. See also stuck fermentation.

fiasco - Italian - Flask. Specifically refers to the now virtually obsolete traditional, straw-wrapped bottle of Italy's Chianti region.

filtration - During the wine-making process, the removal by various means of undesirable matter suspended in the wine. Many wines undergo filtering a number of times before bottling, as finer and finer particles are cleared from the wine. Among producers of fine wine there is much debate about the merits of filtration, many feeling that the process robs wine of some of its character and may reduce its ageing potential. A time-consuming -- and therefore expensive -- but unobtrosive alternative to filtration is natural settling. See also fining.

fine wine - A completely subjective for wines of high quality and, generally, higher price.

finesse - An indistinct term applied to a wine of complexity, grace and delicacy.

fining - A method of clarification of wine using a chemical agent that is added to the wine to which certain unwanted dissolved substances and microscopic particles will adhere and can then be removed. Fining can clear the wine of many impurities that cannot be removed by means of filtration. Agents used range from inorganic material like bentonite, a form of clay, and silica, to organic matter like egg whites, isinglass, casein and gelatin. With some agents, no traces remain after fining, while others leave imperceptible traces. Vegan wine is produced without animal-derived fining agents.

finish - The flavor and aroma that linger after a wine has been swallowed or spit out. A long finish is a characteristic of good wine. Also called aftertaste and length. See also caudalie.

Fino - A pale, dry light-colored style of sherry. See also Amontillado, Cream, Manzanilla and Oloroso.

firm - A descriptive term for a wine with assertive tannins and acidity, yet which is balanced in structure.

flabby - A descriptive term for a wine that lacks sufficient acidity for balance.

flat - For sparkling wines, wine that has lost its effervescence. When applied to still wines it describes a wine that is out of balance due to a lack of acidity and is therefore insipid and dull on the palate.

flavored wine - Also called aromatized wine, this is wine whose basic grape flavor has been augmented with the addition of flavorings such as spices, herbs, flowers, nuts, honey or even, as in the case of the Greek wine Retsina, pine resin.

fleshy - A descriptive term for a wine with plenty of extract and good body. Generally synonymous with chewy and meaty.

flinty - An odd but accurate term used to describe the distinctive palate of certain white wines such, particularly Chablis.

flor - A variety of yeast that forms a film on the suface of wine during fermentation. It is best known for its role in the making of Fino sherry, lending that wine its unique character. The tendency of flor to die out before imparting much character to the wine is a primary reason for the development of the solera system used in sherry production.

foil - The metal or plastic sheath covering the top of a wine bottle to protect the cork.

fortified wine - The product of a process involving the addition of spirits, usually brandy, to wine as it ferments. The sudden infusion of alcohol arrests fermentation of the wine and increases its alcohol content, usually to between 15 and 20%. The point during fermentation at which the wine is fortified has an effect on the wine's character and determines its sweetness -- the earlier the spirits are added, the less of the wine's sugar is fermented resulting in a sweeter wine. Vins de liqueurs are fortified before fermentation, port and madeira during fermentation, and sherry after fermentation. The final sweetness can be increased by means of blending with sweeter wine or adding grape concentrate or other sweeteners. See also Marsala and vermouth.

foxy - A term used, generally unfavourably, to describe a strong, distinctive flavor found in wines produced from certain American grape varieties, such as Concord.

free-run juice - The juice that flows from crushed grapes without pressing. It is superior to press juice in that it contains fewer astringent substances such as tannins that are released when seeds and stems are pressed.

free-run wine - Wine made from free-run juice, as opposed to that yielded by pressing. In making both red and white, it is often blended with press wine.

fresh - A descriptive term for a wine that is youthful, lively and clean, usually with pronounced fruit.

frizzante - Italian - Slightly sparkling. Fully sparkling wine is called spumante.

frizzantino - Italian - Very slightly sparkling. Between still wine and frizzante. Fully sparkling wine is called spumante.

fructose - One of the two primary sugars, along with glucose found in wine grapes.

fruity, fruit - Used to describe the presence of fruit flavors and aromas in wine -- not simply the grape character, but any of a multitude of fruit and berry components that can occur in wine.

full (full bodied) - A descriptive term for a wine which is relatively weighty on the palate. Full-bodied wines are also generally fairly high in alcohol. Descriptive term that can mean full in body or flavorful.

fully fermented - Describes a wine in which all sugar has been processed through fermentation; a completely dry wine.

futures - Wine that is sold in advance of its being bottled. Called en primeur in France, where the practice began.