The language of wine contains a wealth of meanings that are not all too familiar, particularly the technical interpretations. The glossary describes and offers an explanation to the most common terms.

flat

describes an empty, rather dull wine.

flavonoid
colour and flavour compounds

The groups of colour and flavours that belong to the polyphenols.

fleshy
full-bodied

Denotes a full-bodied, opulent wine.

flint, flintstone
mineral aroma

The description of an aroma in a wine, that is reminiscent of two flintstones being vigorously rubbed against each other, giving off this mineral aroma.

floral

Floral or petal-like aromas.

flower

The wine has a floral or pleasant aroma of a flower.

flowering
the flowering period of the growing season

The period of pollination, and the stage before the grapes begin to grow. In Austria, this usually occurs in June.

flowering of the vine
start of fertilisation

Refers to the sexual reproduction of the vine, after which the berry fruit, or grapes begin to grow. The flowering period in Austria usually occurs in June.

Flying Winemaker
travelling winemaker and consultant

The English term for a winemaker that flies to different wineries or regions to make or consult on winemaking.

foreign taste

Unclean, not adequate taste.

fortified
(spirit) added

Wine, where brandy is added (fortified), is known as being fortified (e.g. Port).

fortified wine

The common English term for fortified wines, such as port, sherry, madeira and so on.

fortified wine
Usually sweet wines, that have a higher alcohol content following fortification.
foxy
wine aroma

Individual and unmistakeable musky aroma of native American and inter-specific hybrid wine varieties, reminiscent of wet dog and forest floor.

free run juice

Refers to must that flows from the mash without active pressing.

free run juice

The first, free run must, that flows without active pressing.

fresh

Young and lively wine, with delicate carbon dioxide and a vibrant taste.

Frizzante
sparkling wine, from the French vin pétillant

Italian description for a sparkling wine with at least 1.0 bar and a maximum of 1.5 bar (pressure).

frosty taste
wine fault

Undesired aroma of ice sweets, or lecithin, and is a wine fault when unripe grapes freeze.

fructose

Fructose (fruit sugar) and glucose (grape sugar) are both found in wine and must.

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