FAT.
Smooth and pleasantly creamy sensation of a wine.
FERMENTED IN BARREL.
Designates a wine (normally white) which has been fermented in small barrels instead of large vats. The fermentation in barrel increases the body and adds complexity, texture and flavour to certain types of wines.
FILTERING.
Process which consists in removing the particles in suspension in the wine after its fermentation. Most wines - unless specifically indicated on the label - are filtered in order to obtain clarity and stability.
FINE.
Used as a synonym for elegant.
FINESSE.
With elegantly blended aroma and flavour.
“FINO”.
Type of full-bodied wine with biological ageing from Andalucía.
FLABBY.
Wine low in acidity and lacking freshness.
FLAT.
Smooth, weak, lack of acidity in the palate.
“FLOR”.
The layer of yeasts which contribute to the formation of aldehydes during the biological or anaerobic ageing of some wines such as Jerez, Moriles, Montilla, Rueda and those from the Jura region (France). It produces a sharp, saline aroma, such as in salting.
FLORAL.
Pleasant aroma of certain wines which recalls the fragrance of particular flowers such as the rose, jasmine, violet, honeysuckle … Most of these aromas are associated with white wines.
FLOWER MUST.
First fraction of the must, obtained through straining, without the pulp undergoing any pressure.
FORTIFIED.
Said of wine which has had its alcohol grading increased, by the addition of brandy or neutral liquors.
FRANK.
Well constructed, with normal taste and aromas.
FRENCH OAK.
Traditional wood with which the barrels for winemaking are fabricated. It gives flavours of vanilla, cedar, and sometimes, caramel.
FRESH.
White or rosé wine which expresses harmony between alcohol and acidity. It may be applied to claret or a young red wine.
FRUITY.
Aromatic quality of wines. The presence of aromas which are reminiscent of fruit (blackberry, raspberry, banana, pineapple, peach…).
RED FRUITY.
Delicate and aromatic wine, the flavour and smell of which is reminiscent of fruits such as the peach, the apricot or many others such as the plum, blackberry, blackcurrant, raspberry or cherry. This is a quality mainly of young wines.
