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Tasting term used to describe a wine with a lot of body, and perhaps some sweetness. Usually caused by a high level of glycerol.
Fattoria
Italian term for ‘wine estate’.
Fermentation
The conversion, by the action of yeast enzymes, of sugar to alcohol.
Finesse
Tasting term used to describe a wine of high quality. Wines that are described as having finesse are often fine wines that are capable of ageing further.
Fining
Removal of matter in suspension in a wine by the addition of a fining agent such as bentonite, which acts as a coagulant.
Finish
Tasting term used to describe the intensity and nature of the final sensation in the mouth after swallowing wine. The term ‘long finish’ indicates a taste that persists for some seconds, an indication of good-quality wine.
Fino
A pale, very dry style of sherry.
Firm
Tasting term used to describe a wine with good structure, as in good tannin and/or acidity and noticeable fruit.
Fixed Acidity
The acidity in wine detectable only on the palate, composed of tartaric, malic and lactic acids.
Flabby
Tasting term used to describe a poor wine without good structure, usually due to insufficient acidity and/or over-ripeness.
Flat
Tasting term used to describe a wine that lacks freshness, usually due to insufficient acidity.
Fleshy
Tasting term used to describe a wine that is generously flavoured, with no perceivable ‘edge.’
Flinty
Tasting term used to describe wine with the aroma of gun flint. Commonly used for white wines made of Sauvignon Blanc.
Flor
A film of yeast which forms on the surface of fino and manzanilla sherries, giving them a distinctive taste and protecting them from oxidation.
Fortified Wine
Wines to which spirit (such as brandy) has been added. Port, sherry and Madeira are all examples of fortified wines.
Forward
Tasting term used to describe a wine that is unexpectedly mature.
Foudre
French term for a large wooden barrel.
Foxy
Tasting term used to describe a wine with an earthy flavour. Used when describing wines made from native American grapes, rather than from Vitis vinifera.
Fragrant
Tasting term used to describe a wine that has an attractive, often flowery, scent.
Freisa
An aromatic red grape grown around the Piedmont region of Italy. The variety is grown and produced in small amounts.
Fresh
Tasting term used to describe wine that seems vigorous and vibrant, usually owing to acidity.
Frizzante
Italian term used to describe a lightly sparkling wine.
Fruity
Tasting term used to describe wine with the flavours of many different fruits, from citrus to berries and currants. Commonly used for wines made of ripe grapes.
Full
Tasting term used to describe flavoursome wine that seems to fill the mouth, usually due to high alcohol and extract content.
Furmint
A white variety native to Hungary. Furmint is used throughout Hungary to make dry white wines, but is at its most distinguished when used as a component to make the famous Hungarian sweet wine, Tokaji, or Tokay.
Gamay
Chief red grape variety of the Beaujolais region. The Gamay grape has a light, fresh, overtly fruity nose - think red and black cherries - but it also has a bubblegum aroma that some find off-putting. In Beaujolais, the wine is often made using a technique called carbonic maceration, which helps retain the fruit aromas. Gamay usually yields a fairly light, simple, easy-drinking wine that is low in tannin. Although most is made to be drunk young, some Beaujolais can age for a few years. At its worst, it is acidic and thin; Beaujolais Nouveau often shows the variety at its nadir. It is not widely grown outside France, although some winemakers in California are showing limited success.
Garnacha (also called Grenache)
This red grape variety is grown widely throughout Europe and increasingly in the New World. In the south of France, Garnacha is used as part of a blend of grape varieties to make Cotes du Rhone and Chateauneuf-du-Pape. In Spain, it is blended with Tempranillo to make Rioja. It is used to good effect in Spain’s Priorato region and is also used to make Spanish rose wines. A lot of Garnacha is grown in Australia, although most of the wine it yields is of little note. In California, Garnacha has been adopted by an unofficial group known as ‘Rhone Rangers’, who are doing some good things with the variety. Garnacha adds a note of pepperiness to blends, but as a pure varietal wine it can be quite boring.
Garrafeira
Portuguese term used to describe red wine that has been matured for two years before bottling, then aged one year in bottle. It is also used to describe white wines that have at least a year’s ageing before they are released.
Gewurztraminer
Perhaps the most distinctive white grape variety. Gewurztraminer is easily recognisable by its wonderfully perfumed, exotic aroma and spicy, gingery palate. Although it smells sweet, it is most often made in a dry or off-dry style. The best Gewurztraminer wines come from Alsace in eastern France. Alsace Gewurztraminer is often very rich and can have an almost oily texture, while Gewurztraminer from the New World tends to be lighter in style. Its exotic flavours can be a great foil for spicy Thai curries.
Governo
Vinification technique occasionally used in the production of Chianti, in which a small quantity of semi‑dried grapes or concentrated grape must is added to the wine after fermentation to induce a slight secondary fermentation, increasing the glycerine content of the wine.
Graciano (also called Morrastel)
A red grape variety grown in southern France (where it is called Morrastel) and in the Rioja and Navarra regions of Spain. Although it yields wines with good aromas and ageing potential, Graciano is not widely grown outside France and Spain, except in Argentina, where it is called Graciana.
Graft
The union that results when a small piece of one plant, including a bud, (the scion), is inserted onto a supporting rootstock. In viticulture, the most important use is the grafting of a Vitis vinifera scion onto a rootstock having some American parentage, and therefore tolerant of the dreaded Phylloxera vastatrix vine pest.
Grand Cru
A French quality designation. The term is used in Bordeaux, Burgundy, Champagne and Alsace, but means slightly different things in each region.
Gran Reserva
Spanish term used to describe a level of ageing. In Rioja, it means a red wine that has been aged for two years in barrel and three years in bottle, or a white wine that has been aged for four years, with at least six months in barrel.
Grande Marque
A now outdated term that was used to describe Champagnes made by producers who were members of a ‘club’ called the Syndicat de Grands Marques de Champagne. Most of the best-known names were members of the Syndicat, but the term was never truly a mark of quality.
Grapy
Tasting term used to describe wine with the aroma and flavour of fresh grapes. Commonly used for wines made from Muscat.
Grassy
Tasting term used to describe wine with the aroma of freshly cut grass. Often used to describe wines made from Sauvignon Blanc.
Grechetto
A white grape variety grown in Italy's Umbria region. Italian wine-lovers will be more familiar with the wine that it is used to make, called Orvieto.
Greco A white grape variety of Greek origin. It is grown in the Campania region of Italy, where it is used to make a wine called Greco di Tufo.
Green
Tasting term used to describe a wine that is young and raw. Usually indicates that the wine may develop further or that it may have been made with unripe grapes.
Grenache (also called Garnacha)
This red grape variety is grown widely throughout Europe and increasingly in the New World. In the south of France, Garnacha is used as part of a blend of grape varieties to make Cotes du Rhone and Chateauneuf-du-Pape. In Spain, it is blended with Tempranillo to make Rioja. It is used to good effect in Spain’s Priorato region and is also used to make Spanish rose wines. A lot of Garnacha is grown in Australia, although most of the wine it yields is of little note. In California, Grenache has been adopted by an unofficial group known as ‘Rhone Rangers’, who are doing some good things with the variety. Garnacha adds a note of pepperiness to blends, but as a pure varietal wine it can be quite boring.
Grey Rot
Malevolent form of Botrytis cinerea, affecting unripe berries or black grapes, causing off‑flavours and lack of colour.
Grignolino
A red grape variety grown in the Piedmont region of Italy. It is used to make light, pale red wines which are not widely available outside the region.
Grip
Tasting term used to describe a young wine with the tannin and/or acid potential to develop.
Gruner Veltliner
Austria's finest white grape variety and one of the most underrated of white grapes. Wines made with the variety are dry, well-balanced and have a trace of white pepper and spice. The variety is also planted in several Eastern European countries.
Gyropalette
Hydraulically operated, computer-controlled racks for mechanical remuage, or riddling, of sparkling wine bottles before disgorgement.
Halbtrocken
German word for medium-dry wines.
Hard
Tasting term used to describe a wine that has too much tannin and acidity, but which may be able to develop over time.
Harslevelu
A white grape variety native to Hungary that is an important component in the famous Hungarian sweet wine, Tokaji.
Heavy
Tasting term used to describe a wine that is full-bodied and alcoholic, but not in a positive way (unless describing fortified wines).
Hectare
Unit of vineyard area, equal to 2.47 acres. Often abbreviated as ha.
Hectolitre
Unit of measure equal to about 22 gallons. It is used to measure volume of wine. Often abbreviated as hl.
Herbaceous
Tasting term used to describe a wine with an aroma or flavour of grass, herbs and/or leaves. Can be used to describe red wines or white wines.
Hock
English term for German wines from the Rhine. The name derives from the name of the German town of Hochheim.
Hollow
Tasting term used to describe a wine with a good initial taste and aftertaste, but without much flavour in between.
Hot
Tasting term used to describe a wine that tastes of strong, out-of-balance alcohol. Usually describes a wine from a warm climate.
Hybrid
A vine variety resulting from the cross‑pollination of two vines of different species, usually one Vitis vinifera and one of American origins, to breed intolerance of the phylloxera vine pest. Also called interspecific crossing.
IGT
Indicazione geografica tipica. An Italian wine term similar to the French vin de pays classification.
Imperial
A large-format bottle used in Bordeaux. It holds the equivalent of eight 75cl bottles.
IPR
Indicacao de proveniencia regulamentada. A Portuguese wine term similar to the French VDQS classification.
Irrigation
The supply of water to the vine by means of artificial canals, overhead sprays, or drip‑irrigation systems on individual vines. Irrigation is forbidden in European Community countries except for young, unproductive vines and experimental vineyards, but is used widely in other countries.
Icewine
A New World wine made from the concentrated juice of frozen grapes, which have been left on the vine until after the first strong frost. A sweet and long-lived style of wine, similar in style to German or Austrian Eiswein.
Jammy
Tasting term used to describe wine that tastes of jam rather than fresh fruit. Usually describes wines from a hot climate.
Jeroboam
Large-format bottle. In Bordeaux it is equivalent to six 75cl bottles; in Champagne, four 75cl bottles.
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