Wine Glossary Terms: F
- The transformation of sugar into alcohol and carbon dioxide gas by the action of yeast. The primary chemical process in wine making.
- A wine making technique used to ensure clarity and sterility in wine. Careful use of precise filtering pads and agents allow the winemaker to target specific foreign substances to remove, based on their size. Some winemakers feel that filtering reduces the quality of wine.
- This is the lingering sensation after you taste a wine. How long the flavors last after it is swallowed is an important factor in great wines. Did it last several seconds or fade quicker than the time it took to swallow? Was it light-bodied (like water) or full-bodied (like the consistency of milk)? In great wines, the finish should last long and and displayflavors well after your sip.
- A selection of wines to taste side-by-side which usually share a common theme for comparison.
- A category of wines to which a neutral wine spirit has been added to create distinctive types of wine and to increase alcohol strength.
- Fume Blanc
- Simply another name for Sauvignon Blanc. Robert Mondavi used this term as a marketing ploy to play up its smoky flavors.
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 View all
Can't find your answer?
Gotta be a member first…
It's totally free, fast and secure. We swearz!
Then you can ask your own questions or answer others'