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

Farm Winery

In addition to selling fruits and vegetables, a farm winery is licensed to produce and sell wine on-site. Various states have passed farm winery acts which normally require a certain percentage of the wines be produced from fruit grown on the farm.

Fat

Similar to fleshy, the term "fat" is usually used in a positive sense to describe rich, full-bodied, chewy wines. When wines become too fat, they are called flabby, which is not a positive term.

Fermentation

With regards to wine, fermentation is the process in which the sugar within wine grapes is converted to alcohol by yeast.

Field Blend

Wines are referred to as field blends when several different grape varieties from the same vineyard are harvested and blended together.

Filtering

Wines are routinely filtered immediately before bottling to remove suspended particles such as yeast cells, bacteria, proteins, and fining particles. Many winemakers filter their wines if they think the wine would benefit, while other winemakers either always or never filter their wines. Advocates of filtering assert that filtered wines are cleaner, clearer, fruitier and more stable. Critics of filtering often support the idea of natural, minimal intervention winemaking and claim that filtering strips the wine of some of its character, complexity and flavor. Wineries that produce at least one unfiltered wine can be found in the AmericanWineryGuide.com database by selecting the "Unfiltered" attribute.

Fining

Fining refers to a wine finishing process in which a fining agent, such as bentonite, egg whites or gelatin, is used to remove haziness, reduce tannins and/or remove unstable proteins. Fining agents are added to a tank or bottle of wine, and as they settle to the bottom, attach themselves to various solids suspended within the wine. Winemakers who place a high value on the idea of making natural, minimal intervention wines typical do not fine their wines claiming that flavors and aromas are removed during the process. Wineries that produce at least one unfined wine can be found in the AmericanWineryGuide.com database by selecting the "Unfined" attribute.

Finish

Finish, or aftertaste, is used to describe the flavors perceived on the palate after wine is spit or swallowed. Quality wines usually have a long, pleasant finish.

Firm

Wine's described as firm typically have substantial but not overpowering tannins. The term describes a wine's texture and is used to indicate that a wine has a somewhat hard, vice soft, mouthfeel.

Flabby

Flabby wines are excessively soft due to relatively low acid levels. Flabby wines provide no sense of structure ir depth and feel heavy on the tongue.

Fleshy

Similar to fat, the term "fleshy" is usually used in a positive sense to describe rich, full-bodied, chewy wines.

Flinty

The term "flinty" is used to describe a wine with mineral aromas similar to those experienced when flint is struck against steel. The term is most commonly associated with Sauvignon Blanc that originates from limestone soils such as those of Chablis and Sancerre in France. Floral/Flowery: The terms "floral" and "flowery" are used to describe wines that have floral aromas. White wines such as Viognier, Riesling, and Pinot Gris often have floral aromas. Common floral aromas include heather, hibiscus, honeysuckle, and orange blossom. On occasion, floral elements can be detected in red wines with some of the the most common being roses, carnations and violets.

Foxy

The term "foxy" is used to describe wines that have a musky, grapey aromas and flavors. Wines made from native Amercian vitis labrusca grapes such as Concord and Catawba often exhibit foxy characteristics.

Full-bodied

The term "full-bodied" is used to describe a wine that has a relatively high alcohol content and has a substantial feel on the palate. In addition, because high alcohol content is due to high sugar levels in ripe grapes, full-bodied wines also tend to be rich and concentrated. Fruit Bomb: Fruit bomb is a relatively new term used to describe very soft and fruity wines; it is used as both a criticism and as a compliment. For those that appreciate soft tannins, low acidity, rich fruit flavors and the ability to enjoy a new wine without cellaring, fruit bombs are ideal. For those that appreciate complex, structured, light- to medium-bodied, food friendly wines that have the potential to age, fruit bombs are California's curse on the wine industry.

Fruity

Fruity is a broad term used to describe wines with dominant clean, bright fruit flavors. Floral, earthy, spicy and herbal flavors are usually undetectable in fruity wines.

Funky

The term "funky" is normally used to describe wines that have unique or strange, but not necessarily disagreeable, smells or flavors. Wines with herbal, yeasty and barnyard characteristics are frequently described as funky.

Floral/Flowery

The terms "floral" and "flowery" are used to describe wines that have floral aromas. White wines such as Viognier, Riesling, and Pinot Gris often have floral aromas. Common floral aromas include heather, hibiscus, honeysuckle, and orange blossom. On occasion, floral elements can be detected in red wines with some of the the most common being roses, carnations and violets.

Fruit Bomb

Fruit bomb is a relatively new term used to describe very soft and fruity wines; it is used as both a criticism and as a compliment. For those that appreciate soft tannins, low acidity, rich fruit flavors and the ability to enjoy a new wine without cellaring, fruit bombs are ideal. For those that appreciate complex, structured, light- to medium-bodied, food friendly wines that have the potential to age, fruit bombs are California's curse on the wine industry.