ERBALUCE A minor white-wine grape grown in the Piedmont region of Italy. Used to make a sweet, full-bodied white from the dried grapes, called Passito, and also a dry white in the conventional manner. Also used to make a fortified wine called Liquoroso.
Extra Dry A term used for Champagne to indicate that the wine is somewhat dry, but less dry than Brut.
EZERJO A white-wine grape widely grownin Hungary. Used to produce dry whites.
F
FABER A Weissburgunder - Muller-Thurgau hybrid white-wine grape developed for its frost resistance, and grown primarily in the Rheinhessen region of Germany. Used for blending to impart acidity. Also called Faberrebe.
FALERNUM An ancient Roman red wine grape noted for its longevity by Horace, Ovid and Pliny the Elder. Characterized by heavy sweetness. Aglianico, also called Falernian , is its descendent.
Fat Full of body and flavor.
FAVORITO A minor white-wine grape grown in the Piedmont region of Italy. Used for blending to impart citrus flavors.
FER A red-wine grape grown in limited quantities in southwest France. Fer is the French word for iron, and refers to the hardness of the vine. Its wine is used to impart color, intensity and aroma to local red blends. Also called Fer Servadou, Brocol, Braucol and Pinenc. The variety grown in Argentina is actually a clone of Malbec.
FETEASCA A white-wine grape widely grown in Roumania, Bulgaria and Hungary. In Hungary, it is better known as Leanyka. Also called Fetiaska.
FETIASKA See Feteasca.
FIANO A minor, ancient white-wine grape grown in the Campania region of southern Italy. Used to make a balanced, elegant white with a nutty aroma.
Fine Distinguished by complexity and balance.
Finesse The quality of being fine, or having a certain flair.
Finish The final impression that a wine leaves on the palate; a long finish is desirable.
Firm Having distinct flavor and especially structured balance.
Flat See Dull.
Flavor The primary sensation a wine leaves on the palate.
Fleshy See Big, Fat.
Flinty Having a mineral character; associated with wines from grapes grown in limestone, such as French Chablis and Loire Valley Sauvignon Blancs (Sancerre).
