The Living Wine
Dictionary
"F" |
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| Falerio dei Colli Ascolani |
Italian - Appellation of The Marches |
| Falerno del
Massico |
Italian - Appellation of Campania |
| Fara |
Italian - Appellation of Piedmont |
| Farina |
Spanish wine producer |
| Faro |
Italian - Appellation of Sicily |
| Fattoria |
A term for a wine estate in Italy |
| Favaios |
Portugese Wine Region |
| Federspiel |
Austrian - A special category for
wines from Wachau. These medium bodied wines have an alcohol content
of no more than 12%. |
| Fete de la Fleur |
France - Annual event held in May
or June in which the wine brotherhoods celebrate the flowering of
the vine |
| Fiano di
Avellino |
Italian - Appellation of Campania |
| Figueira
de Castelo Rodrigo |
Portugese Wine Region |
Fill
( Fill Level ) |
This refers to how full a wine
bottle is filled. Often it is referenced to the distance from the "shoulder" of
a wine bottle. A "hi fill" might mean that the wine is
well up in the neck of the bottle, while a "low fill" might
be right at or even somewhat below the shoulder level. If you are
buying an older wine the "fill level" will be one indication
that perhaps the cork is still good and that there has been no leakage
over time. |
| fining |
done to improve the clarity of
a wine .. materials such as eggwhites (used for red wines), isinglass*(
used for white wines), bentonite* are often used .. but believe it
or not .. gelatin and even refined beef blood is used at times.
Basically these agents grab a hold of the loose particles that might cloud
a wine and pull them to the bottom of the barrel. |
| Fitou |
French - Appellation of Languedoc |
| Fixin |
French - Appellation of Burgundy |
| Fleurie |
French - Appellation of Burgundy
- part of Beaujolais |
| Florentino
de Lecanda |
Spanish wine producer |
| fortified wine |
Wine which has had alchohol added to it during the
fermentation process to raise the overall alchohol level of the final
wine. This is done in the production of sherry and port |
| foulage |
The act of crushing grapes |
| fouloir-egrappoir |
the machinery that both crushes and removes the stems
from the grapes at the same time |
| Franciacorta |
Italian - Appellation of Lombardia |
| Franken |
German Wine Region |
| Franschhoek |
South African - Appellation of
Paarl |
| Frascati |
Italian - Appellation of Latium |
| Free Run |
This is the term for the grape
juice that runs out of the fermenting tanks without any pressing
at all. It is simply the weight of the grapes in the tank that "self
crushes" the wine and creates this juice. This is considered
to be the best of the juice since little of the tannins from the
skins/stems is in it. Wine makers "mix" the free run with
a percentage of the juice that comes from the later crushing to actually
increase the tannin and color of the wine for the taste and aging
qualities that they are seeking |
| Freisa d'Asti |
Italian - Appellation of Piedmont |
| Freisa di Chieri |
Italian - Appellation of Piedmont |
| Friuli Grave |
Italian - Appellation of Friuli
Venezia Giuli |
| Friuli Latisana |
Italian - Appellation of Friuli
Venezia Giuli |
| Friuli Venezia Giuli |
Italian Wine Region |
| Fronsac |
French - Appellation of Bordeaux |
| fuder |
German wine barrel .. holds 1000
liters |
| Fume Blanc |
Term invented by Robert Mondavi
in 1968 for his Sauvignon Blanc wines. The name was inspired by the
French blanc fume and Pouilly Fume. Sauvignon Blanc was not fashionable
in those days, Mondavi was making Sauvignon Blanc in a lighter, more
European style and he wanted to differentiate his wine from the other
California SBs on the market. |
| Fumin |
Italian - Appellation of Val D'Aosta |
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