Wine A to Z

Fat

A term implying full bodied, juicy, jammy, rich. The opposite of lean.

Fermentation

Process by which grape juice is transformed into wine courtesy of yeasts who convert the sugar in the juice into alcohol and carbon dioxide until either all sugar is converted or the yeasts become inhibited by the alcohol they produced (usually around 15%).

Filtration

Winemaking process to remove solid particles and bacterias (yeasts etc.) suspended in wine. Some believe that filtration strips a wine of flavour components, but filtration is a commercial necessity for most wines and many claim that if the process is skilfully carried out it has no noticeable effect.

Finish

The lingering taste of a wine after it has been swallowed - a long or "persistent" finish is a key indicator of quality.

Flabby

Is lacking in acid.

Flat

A term for wine lacking a refreshing, tart or sour taste, or sparkling wines that have lost their bubbles.

Flavour intensity

The degree to which a wine's flavours are pronounced and clearly observable.

Free-run

Grape juice that runs freely from the crusher and press before force is used.

French oak barrels

Barrels made from oak wood from French forests. French barrels impart more subtle wood flavours to wine than American oak barrels.

Fruity

Displaying aromas and flavours suggestive of fruit. It can apply to aromas or flavours suggestive of fresh fruit, dried fruit or cooked fruit.

Full, full-bodied

The term for wines that give the impression of being large in the mouth, often coincides with high alcohol wines.