Wine Terms Starting with F

Wines made from grapes grown in the same estate where the wine is produced.

Tasting term describing a wine that is losing color and flavor, typically once past the wine has achieved peak aging.

A U.S. and South African winery license that allows producers to produce and sell wine on site.

Italian term for a wine farm.

Unpleasant characteristic of wine, caused by a defect in production or storage conditions.

Italian term for the sediment of the wine

Concept describing a wine similar to an elegant wine, but lighter in concentration.

French term for tenant farming. Today, it is a concept similar to a lease agreement.

Italian term for the fermentation of a wine.

Italian term for a "naturally sparkling" wine. Usually refers to wines such as Asti, which have been bottled before fermentation is complete.

This term refers to the straw-topped flask historically associated with Chianti wine.

Refers to planting multiple grape varieties in the same vineyard. They are usually harvested and vinified at the same time.

Term used to refer to the Château of the 1855 Medoc Classification. These wines obtained the fifth highest level of classification.

Term originated in California in the mid-1980s, referring to any inexpensive wine bottled in a 1.5 liter (magnum sized) bottle.

Italian term for Phylloxera

Filtration is the process of removing solid particles by having the wine move through a filter. There is a wide variation of filter options available: from gentle to some pretty aggressive methods.

A process carried out in winemaking, which consists of passing the wine through a filter or series of filters to remove solid particles before bottling.

Italian term for a wine that was filtered.

Italian term for the filtration process that certain wines go through.

Italian term for awine that is elegant and harmonious

The process of aging wine through exposure to fine lees (dead yeast cells). As a result, the wine becomes more complex, richer and more aromatic. Commonly these wines are labeled as Sur Lie (French) or Sui Lieviti (Italian)

This is the highest quality category of wine. It represents a very small percentage of the world's wine production.

Term used to describe elegant wines.

The process of clarifying a wine, usually done with egg whites, gelatin, isinglass, casein, bentonite, etc. This allows the sediments to be separated (falls/settles to the bottom of the vessel) for easy removal.

Italian term to refer to flowers

Very structured wines with a high concentration of tannins are considered firm.

This term is used to talk about the best Bordeaux wines, according to the official classification of the French government in 1855.

Tasting term describing wine that lacks acidity and structure, making the flavors flat.

A term used for a two-liter glass bottle of table wine, which is usually inexpensive.

The main wine marketed by a winery.

Tasting term used to describe a flat wine, which lacks flavor and aroma.

The odors of wine that can be perceived in the mouth.

Tasting term used to describe wines that exhibit mild flavor characteristics. They usually have a velvety mouthfeel.

This is the name given to a group of wines to be tasted at a tasting. It is also often referred to as a "tasting flight".

A wine tasting term that describes wines that generally have high levels of acidity, as well as possessing a slight mineral flavor.

A term used to describe wines that have floral flavors and aromas.

Italian term for the aroma of flowers

The time of year when the first buds form on the vine.

This term refers to a winemaker who travels extensively around the world, sharing techniques and technology. The term originates from Australian winemakers who flew to Northern Hemisphere wine regions in Europe and the United States during the harvest season.

A tasting term describing young wines that show their flavor characteristics on the first sip. This type of wine often leaves no lingering aftertaste.

Italian term for causing an unnatural vigorous growth in the vine. It usually reduce the quality of the wine.

Term used to designate a large wooden vat used in winemaking. It is much larger than a barrel or cask. Foudre (French) is similar in terms of wine capacity to botti (Italian). Foudres vary significantly in size between 20-120 hectolitres in size (e.g. 1 hectolitre = 100 litres).

Term used to designate the Château wines of the 1855 Médoc Classification, which obtained the fourth highest classification level.

British term used to refer to a simple, classic, one-dimensional wine.

This tasting term is used with negative connotations to refer to wines made from Vitis labrusca grapes that have musty odor and flavor.

Italian term for a wine that is characterized for its intense aroma.

Italian term for fresh.

Tasting term describing a light, refreshing wine. It is usually a dry, acidic wine, leaving bright, clean flavors in the mouth.

Italian term used to refer to semi-sparkling wines.

The time of year when the fertilized flowers turn into small bunches of grapes.

A fermented alcoholic beverage made from fruit juice not derived from grapes, which may have sugar or honey added. Fruit wines are always referred to as "something" wines (e.g., plum wine, strawberry wine, etc.). This is because the word wine by itself refers to a beverage made only from grapes.

Tasting term describing a wine with an aroma of fresh fruit, such as blackberries or dark cherries.

Italian term for fruit

Italian term for fruity

Full bodied wines usually have high alcohol, glycerin and a very concentrated flavor.

Term created by Robert Mondavi to describe dry Sauvignon Blanc wine.

These are Bordeaux wines that consumers can buy while they are still in barrels and have not been bottled. They are usually delivered 18 months after bottling.