|
The redwinebuzz.com glossary compiles commonly occurring wine tasting jargon as well as terminology unique to the world of wine. This includes terms relevant to growing and production of wine. Where possible, we also provide a guide to pronouncing these names. See our Pronunciation Guide for an explanation of the notation. Browsing the glossary can be very informative. At redwinebuzz.com we firmly believe that even casual perusing of the material can be an active learning process. |
|
|
|
Fighting wine ignorance one person at a time. |
A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
Fading: (tasting term). Used to describe a wine which is losing its color, fruit, or flavor. This is typical of wines that are past their peak
Fat: (tasting term). Describes wines which are sweet and soft, full of flavor and fruit concentration but has low acidity. This can be demonstrated by some Rhône wines produced during an exceptionally hot year. The wines are rich and concentrated, with low to average acidity. When the ‘fatness’ is just right, the wines are prized and sought-after. If they become too fat, these wines are considered flawed. Sometimes this term simply denotes a wine that is full-bodied, high in alcohol and low in acid. When intended as a negative, it describes wines that are heavy and clumsy in their composition.
Fermentation: (wine making term). Process of conversion of one substance into another by a microorganism: sugars into ethanol by yeast and malic acids into lactic acid by bacteria. See: ‘Alcoholic fermentation’ and ‘Malolactic fermentation’.
Filtration: (wine making term). One of the final, finishing processes, performed before bottling. Intended to clarify wine and remove solid impurities, such as dead yeast cells, it consists of passing the wine through one of several types of filters. Opponents of this method believe it deprives the wine of some flavor and character and limits its ability to mature. Currently, many wines are only minimally filtered or not filtered at all. In contrast to fining, it removes insoluble particles.
Fining: (wine making term). One of the final, finishing processes performed before bottling. It is intended to remove soluble materials, particularly proteins but also phenols and cations (positively charged ions). To this means, a coagulant such as bentonite, isinglass or egg white is added to the wine. It collects proteins and other undesirable dissolved compounds. It has its opponents, like filtration. There is a trend to minimize or eliminate this process as this method is particularly controversial some fining agents used contain or are derived from cow's blood.
Finish: (tasting term). The flavors at the point of, and just after, swallowing. The persistence of these flavors after swallowing is described in terms of time – typically seconds.
First growths: Elite properties of the Medoc and Graves regions of Bordeaux: (Latour, Lafite, Haut-Brion, Margaux and Mouton-Rothschild) designated as 'Premier Cru Classé' in the Bordeaux Classification. The first four were named in 1855, at the inception of the classification, and Mouton-Rothschild was promoted from a second growth in the 1970s. Over time, these wines have achieved iconic status, and consequently are very expensive.
Flabby: (tasting term). A soft, feeble wine with no acidity. Opposite of ‘fat’.
Flash pasteurization: (wine making term). The process of applying a short burst of heat to wine with the intention of stabilizing it. The controversy around this method stems from concerns over what the heat may do to the quality of resulting wine. The most prominent producer to employ this method is Louis Latour in Burgundy. See also: ‘Pasteurization’.
Flinty: (tasting term). Describes an excessively dry wine. The smell is typically said to resemble that of flint struck against steel.
Floral: (tasting term). Used in reference to a prominent smell of flowers in the wine’s aroma or bouquet. Typically seen in wines made from the Muscat or Viognier grapes. Red wines may occasionally display this as a component of their aroma or bouquet.
Flowery: (tasting term). See ‘Floral’, above.
Focused: (tasting term). Displaying scents, aromas and flavors that are precisely and clearly delineated. This is a trait desirable of both bouquet and flavor. Wines lacking focus are considered inferior.
Fortification: (wine making term). Process of adding alcohol to wine, making it fortified (higher in alcohol). When done before fermentation ends, fermentation is stopped and the unfermented sugars will cause the wine to be sweeter than it otherwise would be. This is how Port is made. When the alcohol is added later, the wine will remain dry because the wine’s own sugars will undergo fermentation. This is the method for producing Sherry.
Forward: (tasting term). Describes a wine which has developed and matured quickly (in some instances, unusually quickly), and is ready to drink sooner than one might expect. These wines are very good or possibly exuberant in flavor. Opposite of ‘backward’.
Foudre: (French). [FUHDR] [?] Large oak barrels which are much larger than those used in Bordeaux or Burgundy. They are used extensively in the Rhône Valley.
Free-run wine: (wine making term). The juice removed from the vat during ‘devatting’ without any pressing. The wine released by pressing the cap is known as ‘press wine’.
French Hybrids: The grape varieties produced in France have been brought about by crossing the classic European varieties with American vine species. The resulting plants have the benefit of hardiness and disease resistance of the American vines. The price is usually reduced wine quality.
French paradox: The juxtaposition of a diet rich in cholesterol and animal fats with unexpectedly low rates of heart disease seen in the population of southern France. Moderate consumption of red wine is thought to be the critical factor. More.
Fresh: (tasting term). Describes a lively and cleanly made wine. It is a pleasant characteristic and is desirable in young and old wines alike. Opposite of ‘stale’.
Fruit-forward: (tasting term). Describes a wine whose dominant flavors are those of fruit. Tannins and secondary flavors tend to take a backseat in these wines. Typical of young wines.
Fruity: (tasting term). Describes a wine with good concentration of fruit flavors. However, the fruit flavors are part of the spectrum of flavors and are not dominant in such wines. Thus, this term is distinct from ‘Fruit-forward’, above.
Fruit set: The stage of grape growth where the flowers, after pollination, develop into berries. Typically occurs in late spring.
Full-bodied: (tasting term). Describes a wine rich in extract, alcohol, and glycerin. Typical quality of Rhône wines.
Get the buzz:
-
Wine reviews
-
Great stories
-
Interviews
-
Wine education tools
-
New content every month
It's FREE!
Click here
A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
redwinebuzz gear
Home of the original
Get yours here!
Home | Contact Us | About Us | Feedback | Search | Tell a friend
Copyright © 2006 - 2007 redwinebuzz.com All rights reserved.