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Falanghina |
A very old varietal grown today on the shores of
Campania, south of the city of Naples in
southern Italy. Thought to be a key component in
the ancient wine Falernum, today Falanghina is
used to make fresh and lively white wines that
draw comparisons to Pinot Grigio. Aromas and
flavors of green apples and citrus fruits are
common. |
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Fendant |
The Swiss synonym for the Chasselas grape. The
most widely planted varietal in Switzerland. |
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Fiano |
An ancient grape that hails from the Campania
region south of Naples in Southern Italy. Most
famous for Fiano di Avellino, so named because
the grapes were so ripe that they would attract
swarms of bees (avi). Fiano produces medium
bodied wines full of honey, spices and
wildflowers that have been compared in some
circles to 'Pinot Grigio on steroids.'
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Foch |
Named after the Word War I French General,
Marechal Foch, the grape was developed in
Alsace, France by hybridizer Eugene Kuhlmann. It
is a hybrid of the Goldriesling and an American
vine called vitis riparia. Usually referred to
as simply Foch, this hybrid ripens early with
clusters of small berries. Foch produces wines
that range from light and fruity to hearty and
full-bodied. Being the hardy grape that it is,
Foch is often grown in cooler climates and is a
popular grape in the Northeastern United States,
such as Minnesota, Michigan and Pennsylvania,
and Canada. |
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Folle Blanche |
A synonym for the Picpoul (Piquepoul) varietal
of France. The Folle Blanche has many synonyms,
and is best known by this name in the western
areas of the Loire valley. It is known for
producing light and acidic wines that have
flavors and aromas of green apples and limes. |
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Freisa |
A light red varietal from the Piedmont region of
northwestern Italy. An interesting mix of both
high acids and high tannins, the Friesa makes
one of the most unique wines on earth. From the
appellation of Asti comes an effervescent
version that has the odd mix of high sugars,
acids and some tannins. So that means it is a
red wine that is sparkling but also sweet, dry
and tannic all at the same time. Throw in a
bitter almond quality as well and what you have
left is either a distinctly Piemontese specialty
or a distinctly Piemontese not so specialty. If
you can find it you be the judge. Dry and still
versions are springing up as well. |
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Fumé Blanc |
Robert Mondavi's masterstroke of marketing, in
which he took the great Sauvignon Blanc grape of
France and renamed it something uninitiated
Americans could pronounce. No different from the
Sauvignon Blanc, the name Fumé Blanc is used
solely in California and is starting to fade as
the American wine market becomes more educated. |
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Furmint |
A very popular grape in Hungary where it is used
to produce both a fun and lively dry wine but
also as a component of the world class dessert
wine Tokaji. The dry version is very acidic and
is best consumed young. But the real fame for
the Furmint comes from its propensity for the
fungus Botrytis or 'Noble Rot.' The fungus
shrivels the grape thus concentrating the
aromas, flavors and sugars. Tokaji has been
revered through the centuries by Tsars and
dignitaries for its incredible longevity and
seemingly impossible complexity. Fine examples
of Tokaji Eszencia are said to fear no death. |
