|
Fattoria |
Italian for farm. |
|
Fehér |
Hungarian for white. |
|
Fermentation |
The anaerobic conversion
of sugar to carbon dioxide and alcohol by yeast. |
|
Feuillette |
A small Chablis barrel
with a storage capacity between 114 and 132
liters. |
|
Fiasco |
An Italian term for flask
that is used for the straw-encased bottles used
for low-quality Chianti. |
|
|
|
Fifth Growth |
See Cinquième Cru |
|
Filette |
French for little girl,
this word refers to a 375 milliliter wine
bottle. |
|
Fining |
The process of removing
undesirable microscopic particles from a wine. |
|
Finish |
The taste and texture left
in the mouth after the wine is swallowed. |
|
Fino |
A delicate style of Sherry
that is pale in color and low in alcohol. Fino
is required to have had flor grown on it and
must be between 15.6% and 17% abv. |
|
First Growth |
See Premier Cru |
|
Flasche |
German for bottle. |
|
Flor |
A compilation of yeasts
that forms a thick off-white foam on the surface
of a wine after fermentation and prevents oxygen
from entering the wine. A common characteristic
of some styles of sherry. Flor contains four
yeasts (sacchromyces beticus, sacchromyces
montuliensis, sacchromyces cheresiensis and
sacchromyces rouxii) and will not grow on wines
that contain over 16.5% abv. |
|
Fourth Growth |
See Quatrième Cru |
|
Frizzante |
Italian for fizzy or
lightly sparkling. Used to refer to a lightly
sparkling wine or describe the tingling
sensation on the tongue caused by wine. |
