A viral vine disease.
A United States winery license allowing farms to produce and sell wine on-site.
An unpleasant characteristic of wine resulting from a flaw with the winemaking process or storage conditions.
In Switzerland, Federweisser refers to a white wine made from red grapes. This is different from the German “Federweiße”, which is from white grapes in any stage of fermentation, from just started to almost finished, but still unfiltered. This unfinished “wine” is called Sauser in Switzerland.
The transformation of sugar into alcohol through the action of yeast.
The straw-covered flask historically associated with Italian Chianti.
A term that originated in California during the mid-1980s to refer to any inexpensive varietal wine in a 1.5-liter bottle. It's now in usage to include wine from Chile, Australia, and southern France.
In short: a varietal wine of good quality at an everyday price.
The removal of solid particles from the juice or wine.
A clarification process where flocculants, such as bentonite or egg white, are added to the wine to remove suspended solids.
A wine tasting term for the lingering aftertaste after a wine has been swallowed.
A wine tasting term referring to a taste sensation caused by tannins - usually noticeable at the back of the mouth.
A wine tasting term used to indicate a wine lacking in structure, often marked by low acidity.
A glass bottle that holds two litres of (usually inexpensive) table wine.
Flétri, French: Withered. In the context of wine, it refers to wine made from semi-dried grapes, which concentrates sugar, making a dessert wine.
A term usually applied to austere, dry, and crisp whites.
Flor (Spanish for flower) is a yeast used to make Sherry. This yeast functions with full contact with oxygen and can ferment to higher than 15% alcohol.
An attractive scent that is reminiscent of flowers. Floral and fragrant are similar descriptors often applied to young, fresh white wines.
Wine to which alcohol has been added, generally to increase the concentration to a high enough level to prevent fermentation.
A wine tasting term for the musty odor and flavor of wines made from Vitis labrusca grapes native to North America.
Juice obtained from grapes that have not been pressed, resulting in less tannin from the skin, stalk, and seed.
The main component of the wine, usually grape but other fruits are also used to make wine, such as pear, plum, etc. Often mentioned when the fruit isn’t grown in the same site as the winery (as in the wine is produced here on-site) but the fruit is purchased from a vineyard upstate.
After flowering, the fertilized flowers are set to form berries.
A fermented alcoholic beverage made from non-grape fruit juice, which may, or may not, include the addition of sugar or honey. Fruit wines are always called something wines (e.g., plum wine) since the word wine alone is often legally defined as a beverage made only from grapes.