GLOSSARY

F
Fading: (tasting term). Used to describe a wine which is losing its color, fruit, or flavor. This is typical of wines that are past their peak
Fat: (tasting term). Describes wines which are sweet and soft, full of flavor and fruit concentration but has low acidity. This can be demonstrated by some Rhône wines produced during an exceptionally hot year. The wines are rich and concentrated, with low to average acidity. When the ‘fatness’ is just right, the wines are prized and sought-after. If they become too fat, these wines are considered flawed. Sometimes this term simply denotes a wine that is full-bodied, high in alcohol and low in acid. When intended as a negative, it describes wines that are heavy and clumsy in their composition.
Fermentation: (wine making term). Process of conversion of one substance into another by a microorganism: sugars into ethanol by yeast and malic acids into lactic acid by bacteria. See: ‘Alcoholic fermentation’ and ‘Malolactic fermentation’.
Filtration: (wine making term). One of the final, finishing processes, performed before bottling. Intended to clarify wine and remove solid impurities, such as dead yeast cells, it consists of passing the wine through one of several types of filters. Opponents of this method believe it deprives the wine of some flavor and character and limits its ability to mature. Currently, many wines are only minimally filtered or not filtered at all. In contrast to fining, it removes insoluble particles.
Fining: (wine making term). One of the final, finishing processes performed before bottling. It is intended to remove soluble materials. To this means, a coagulant such as bentonite, isinglass or egg white is added to the wine. It collects proteins and other undesirable dissolved compounds. It has its opponents, like filtration. There is a trend to minimize or eliminate this process as this method is particularly controversial some fining agents used contain or are derived from cow's blood.
Finish: (tasting term). The flavors at the point of, and just after, swallowing. The persistence of these flavors after swallowing is described in terms of time – typically seconds.
First growths: Elite properties of the Medoc and Graves regions of Bordeaux: (Latour, Lafite, Haut-Brion, Margaux and Mouton-Rothschild) designated as 'Premier Cru Classé' in the Bordeaux Classification. The first four were named in 1855, at the inception of the classification, and Mouton-Rothschild was promoted from a second growth in the 1970s. Over time, these wines have achieved iconic status, and consequently are very expensive.
Flabby: (tasting term). A soft, feeble wine with no acidity. Opposite of ‘fat’.
Flash pasteurization: (wine making term). The process of applying a short burst of heat to wine with the intention of stabilizing it. The controversy around this method stems from concerns over what the heat may do to the quality of resulting wine. The most prominent producer to employ this method is Louis Latour in Burgundy. See also: ‘Pasteurization’.
Flinty: (tasting term). Describes an excessively dry wine. The smell is typically said to resemble that of flint struck against steel.
Floral: (tasting term). Used in reference to a prominent smell of flowers in the wine’s aroma or bouquet. Typically seen in wines made from the Muscat or Viognier grapes. Red wines may occasionally display this as a component of their aroma or bouquet.
Flowery: (tasting term). See ‘Floral’, above.
Focused: (tasting term). Displaying scents, aromas and flavors that are precisely and clearly delineated. This is a trait desirable of both bouquet and flavor. Wines lacking focus are considered inferior.
Fortification: (wine making term). Process of adding alcohol to wine, making it fortified (higher in alcohol). When done before fermentation ends, fermentation is stopped and the unfermented sugars will cause the wine to be sweeter than it otherwise would be. This is how Port is made. When the alcohol is added later, the wine will remain dry because the wine’s own sugars will undergo fermentation. This is the method for producing Sherry.
Forward: (tasting term). Describes a wine which has developed and matured quickly (in some instances, unusually quickly), and is ready to drink sooner than one might expect. These wines are very good or possibly exuberant in flavor. Opposite of ‘backward’.
Foudre: (French). Large oak barrels which are much larger than those used in Bordeaux or Burgundy. They are used extensively in the Rhône Valley.
Free-run wine: (wine making term). The juice removed from the vat during ‘devatting’ without any pressing. The wine released by pressing the cap is known as ‘press wine’.
French Hybrids: The grape varieties produced in France have been brought about by crossing the classic European varieties with American vine species. The resulting plants have the benefit of hardiness and disease resistance of the American vines. The price is usually reduced wine quality.
French paradox: The juxtaposition of a diet rich in cholesterol and animal fats with unexpectedly low rates of heart disease seen in the population of southern France. Moderate consumption of red wine is thought to be the critical factor. More.
Fresh: (tasting term). Describes a lively and cleanly made wine. It is a pleasant characteristic and is desirable in young and old wines alike. Opposite of ‘stale’. 
Fruit-forward: (tasting term). Describes a wine whose dominant flavors are those of fruit. Tannins and secondary flavors tend to take a backseat in these wines. Typical of young wines.
Fruity: (tasting term). Describes a wine with good concentration of fruit flavors. However, the fruit flavors are part of the spectrum of flavors and are not dominant in such wines. Thus, this term is distinct from ‘Fruit-forward’, above.
Fruit set: The stage of grape growth where the flowers, after pollination, develop into berries. Typically occurs in late spring.
Full-bodied: (tasting term). Describes a wine rich in extract, alcohol, and glycerin. Typical quality of Rhône wines.
G
Garagiste(s): Originally, a group of independent and entrepreneurial winemakers in Bordeaux, France. They came to prominence through the attention of wine critic Robert M Parker Jr. Going against the current of Bordeaux wine making traditions, they made (and make) fruit-forward, big, bold, highly extracted and oaky wines which are far more approachable in youth than traditional Bordeaux wines (which are generally very tannic and require long bottle aging). This style of wine has been called "Parkerized" by more staunch critics because it lends itself to the preferences of Mr. Parker who it thought to rate this style higher, and "International" by other, less critical writers.
Garrigue: (tasting term French). A smell characteristic of wines from the southern Rhône Valley. It is more than the smell of herbes de Provence as it also includes earthy or herbal notes. A Provençal word which describes windswept slopes and hilltops on which grow scrub-brush and Provençal herb outcroppings.
Generous: (tasting term). Describes wines which are full and rich wines that easily deliver their flavor.
Glycerol: A sweet, viscous and syrupy compound which is produced in small quantities by alcoholic fermentation. It increases the wine’s sweetness. It’s proportion is higher in wines affected by botrytis.
Grapey: (tasting term). Refers to simple flavors and aromas of fresh table grapes which are distinct from more complex fruit flavors of evolved, fine wines.
Grafting: The method of reproducing a plant by growing a cutting (branch) of Vitis vinifera onto an American or hybrid phylloxera-resistant rootstock in order to develop sturdy vine stock.
Grassy: (tasting term). Describes a smell of fresh grass which is a signature of Sauvignon Blanc and is pleasant in small amounts.
Green: (tasting term). Describes wines made from under-ripe grapes or those having the taste is of unripe fruit. These wines that lack richness and generosity and have a notable vegetal character. This quality is pleasant and desirable in wines such as Riesling and Gewurztraminer.
Green harvest: Vineyard management technique of removing unripe bunches of grapes in midsummer to reduce the yield per plant and consequently increase the quality of the remaining fruit. Grape vines do not loose set fruit and as a result large amounts of fruit tend to not be concentrated and neither is their juice. The resulting wines are dilute.
Grey Rot: A condition resulting from Botrytis cinereainfection in conditions of sustained cool humidity. It destroys the grapes and renders them unusable. By contrast, Botrytis cinerea infection in conditions of alternating cool humidity and sunny weather, results in Noble Rot.
H
Hames Valley: (AVA). Located at the southernmost part of the Salinas Valley, at the foothills of the Santa Lucia mountain range. It is a warmer than average growing region growing predominantly Bordeaux varietals (including Cabernet Sauvignon and Merlot). Also grown here are varietals traditionally used in Port, such as Alvarehlo, Souzao, Tinta Cao and Touriga Nacional. More.
Hard: (tasting term). Describes wines with abrasive or astringent tannins or displaying high acidity. Common characteristic of young Rhône wines can be hard.
Hard Spice: (tasting term). Typically refers to a combination of smells of cinnamon, cardamom and clove. See also: Bien Nacido Spice.
Harsh: (tasting term). Describes a wine that is too hard. This is a flaw in a wine of any age.
Heady: (tasting term). Describes wines high in alcohol.
Hearty: (tasting term). Describes a full, warm and sometimes rustic quality of red wines high in alcohol.
Heat shock: A condition seen in wines exposed to high heat. It usually is a result of excessive heat during storage or transport. These wine are also called 'cooked' and display flat, stale aromas and flavors. The telltale signs of this are corks pushed up past the rim of the bottle and wine leakage around the cork. Heat shock differs from bottle shock which occurs after bottling because of introduction of oxygen into the wine. It results in a similar aroma and flavor character but is usually reversible.
Hectare:  Agricultural measure of land area. Abbreviated Ha. 100 meters by 100 meters. (A rough conversion is 1 yard = 1 meter). The hectare is 10 000 m2. A hectare is approximately equivalent to 2.5 acres. Since an acre is about 3/4 of a football field, a hectare is an area comparable to a little less than two football fields.
Hectoliter: A measure of volume for expressing vineyard yields. A hectoliter is 100 liters (just over 36 Gallons; 11 Cases and 1.3 bottles; 133.3 bottles). Yields are commonly expressed in hectoliters per hectare.
Herbaceous: (tasting term). An herbal smell that can be quite distinctive and identifiable in some wine. The most commonly encountered smells are thyme, lavender, rosemary, oregano, fennel, or basil - all of which are common in Rhône wines. 
Herbal: (tasting term). The taste and smell of herbs. This is desirable in wines like Sauvignon Blanc but not in wines like Merlot or Cabernet.
Herbes de Provence: (tasting term). These include lavender, thyme, sage, rosemary, and oregano. A typical recipe for Herbes de Provence calls for: thyme, summer savory, lavender, rosemary, sage and oregano or basil. Provence is known for wild herbs that grow abundant all over the region. Southern Rhône Valley wines tend to display these smells.
Hermitage: A small hillside appellation in Northern Rhône only about 126 Ha in total area. This region is the home of the Syrah grape. Because of the size of the region, wine production is small but the wines are very high quality. Dense, perfumed red wines which need years to mature and be at their best. Needless to say, these wines are very pricy. The region also produces a very small amount of age-worthy white wines from the Marsanne and Roussanne grapes.
Hollow: (tasting term). Describes a dilute wine lacking in flavor, depth, concentration and texture. May have some flavor on entry but that truncates quickly. Synonym: shallow.
Honeyed: (tasting term). Describes a wine that has the smell and taste of bees' honey. This is different from ‘confected’ which describes a sweet aroma or flavor which is more like candy. Some white Rhône wines are ‘honeyed’.
Hot: (tasting term). Refers to a wine with excessive and disproportionate alcohol levels. Often, these levels cause a  burning sensation in the mouth or the back of the throat. This may be encountered in wines with alcohol levels above 14% and deficient depth of fruit. Such wines are typically unbalanced.
Hybrid: A vine or grape which results from a cross between a Vitis vinifera variety with an American vine. This is distinct from a crossing which takes place between two Vitis vinifera species.
I
Inox vats: The French term for stainless steel vats used for both fermentation and storage of wine.
Inoculation: (wine making term). The introduction of specific cultured yeast species to advance alcoholic fermentation of wine. Because of debate over the impact that a single species of yeast (versus the multiple species present naturally) may have on the character and quality finished wine, this practice seems to be a sub-science of wine making and winemakers deliberately select specific yeast species for fermenting their wines.
Integrated: (tasting term). Describes the quality of a wine when its components (tannins, oak and acidity) fade with the wine’s development.
Intensity: (tasting term). Describes wines which are vibrant, aromatic, complex, and richly textured. This is one of the most desirable traits of a wine. When present in balance, intensity adds to the wine’s character.
Isinglass: A fining agent made of fresh-water fish protein.
J
Jammy: (tasting term). Describes wines that have a great intensity of fruit from excellent ripeness. The fruit is very concentrated, and the wine is flavorful with superb extract.
K
Kosher Wine:Any wine produced in adherence to Jewish dietary Kashrut laws. Kosher means "fit" in Hebrew and the Kashrut laws generally prohibit the consumption of certain foods. Typically, those foods are not used in wine making - with the exception of fining agents such as isinglass and proteins derived from cow's blood. Wines may generally be considered kosher if they have been cooked or pasteurized. Additionally, there are other stipulations in Kashrut law regarding the people producing the wine. The fining agents typically precipitate out of the wine prior to bottling, but there are nuances and intricacies of Kashrut law (beyond our understanding here at redwinebuzz.com) which govern this,and other more esoteric elements of kosher practice. Although current regulations governing wine production In the USA are coincidentally in line with the general Kashrut prescriptions, it can be argued that any wine made in the USA - even without rabbinical supervision - is in fact kosher. However, since there are degrees of orthodoxy in adherence to these laws, only wines certified as kosher by an authority recognized in the Jewish community is acceptable to those who wish to keep kosher and those practicing Orthodox Judaism. Such wines bear a seal of that agency as a mark of approval.

Glossary L through O