Dictionary

fading: Describes a wine that is losing color, fruit or flavor, usually as a result of age.

fermentation: The process that, once catalyzed, turns grape juice into an alcoholic beverage.

flabby: Lacking acidity on the palate.

flat: Having low acidity; the next stage after flabby; or refers to a sparkling wine that has lost its bubbles.

flinty: Describes the aroma or taste of some white wines; like the odor of flint striking steel.

fortified wine: Wine into which additional alcohol has been added, such as brandy.

fruit wine: Fermented alcoholic beverages made from a variety of ingredients other than grapes.

fruity: Describes any quality referring to the body and richness of a wine, i.e., "appley," "berrylike" or "herbaceous." Usually implies a little extra sweetness.

full-bodied: Fills the mouth. Opposite of 'thin-bodied.'

garagiste: An amateur wine maker who makes wine in a garage. This term is often used in a derogatory way.

graceful: Describes a wine that is subtly harmonious and pleasing.

grapey: Describes simple flavors and aromas associated with fresh table grapes.

green: Tasting of un-ripe fruit. Not necessarily a bad thing, especially in a Riesling.