Wine Glossary: D to F


Delicate—Light, soft and fresh wine

Dry — Possessing little or no sweetness.


Earthy — An organic scent resembling the odor of rich soil.

Elegant — A well balanced, full wine with pleasant, distinct character

Extract —Minerals and other trace elements  found in a wine if all the liquid were to be removed; often used to subdue strong flavors of alcohol or acidity


Fat — In America, it defines a wine low in acidity; elsewhere it refers to the smooth, velvety sensation it imparts.

Fermentation — The process by which yeast transform sugar into alcohol and carbon dioxide.

Filtration — Method of removing yeasts, bacteria or other solid matter and help prevent the wine from spoiling once it’s been bottled. It also helps to give wine an appealing clear color. The right amount of filtration is important to preserve the wine’s aroma, body, texture and length.

Fining — A method of clarifying wine (as opposed to filtration) by pouring a coagulant or participating agent, such as egg whites, on top allowing it to capture suspended particulate matter as it descends through the wine.

Finish — The taste that remains on your taste buds after drinking wine; long or short finishes. (see Aftertaste)

Firm — The taste of acidity in wine, usually a good thing.

Flabby — Low in acidity; “shapeless.”

Fleshy — Wine characteristic that denotes fatty, somewhat oily flavors; imparts smoothness and richness.

Flinty — A mineral tone, aroma or flavor

Floral — Flower aromas such as rose petals, violets, gardenia or honeysuckle

Forward — Opposite of closed-in; the presence of fruitiness.

Fragrance — Wine’s aroma, how it smells and affects your olfactory senses.

Fruity — The grape’s natural aromas and flavors and not from the winemaking and aging processes.

Full-Bodied — Rich, mouth filling, weighty-textured wine