Dallas Bartenders

Dallas Bartenders provide the following wine terminology to help with proficiency in the wine connoisseur's world.

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Wine Terminology Glossary E and F:

English Terms: >A-B< >C-D< >E-F< >G-L< >M-O< >N-R< >S-Z<

>Climatic Terms< >Soil Terms< >Types of Wine<

Wine Terminology English French German Hungarian Italian Portuguese Spanish Dallas Bartenders

E

Earthy: A solid flavor as that of freshly turned earth but in a complimentary term.

Edge: Refers to a bitterness found in some wines usually caused by tannins that can often improve with age.

Embryo bunch: This is a cluster of small blossom buds forming on vines in the spring that gives the grower an idea of the potential size of the crop.

Enology: The study of wine making. The English spelling is "oenology".

Enophile: A wine connoisseur. The English spelling is "oenophile".

Enrichment: The addition of fermentable sugar to grape juice to increase the amount of alcohol produced during fermentation, called chaptalization, but other methods include the addition of concentrated forms of must.

Esters: Organic chemical compounds that form when acids react with alcohols. Esters develop in wine both during fermentation and as a result of ageing, and they can contribute a wide variety of flavours and aromas.

Ethyl alcohol: The primary alcohol found in wine; also called ethanol.

Extract: Refers collectively to the non-evaporating soluble solids present in a wine. These include certain acids and sugars, minerals, tannins and proteins and can add considerable body and depth to the wine.

Wine Terminology- Dallas Bartenders

F

Fat: Describes a wine generous in body and extract.

Fermentation: the process of adding yeast to natural grape sugar and the creation of alcohol and carbon dioxide as the byproduct.

Filtration: The removal by various means of undesirable matter suspended in the wine during the wine-making process. Many wines undergo filtering a number of times before bottling, as finer and finer particles are cleared from the wine.

Finesse: The characteristics of a wine that has distinct flavor but is subtle and not overwhelming.

Fining: A method of clarification of wine using a chemical agent that is added to the wine to which certain unwanted dissolved substances and microscopic particles will adhere and can then be removed. Agents used range from inorganic material like bentonite, a form of clay, and silica, to organic matter like egg whites, isinglass, casein and gelatin.

Wine Glossary- Dallas Bartenders

Finish: The flavor and aroma that linger after a wine has been swallowed or spit out. A long finish is a characteristic of good wine.

Firm: A term for wine with assertive tannins and acidity but is structurally balanced.

Flabby: A term for a wine that lacks sufficient acidity for balance.

Flat: Sparkling wine that has lost its effervescence. Applied to still wines describes a wine that is out of balance due to a lack of acidity and is insipid and dull on the palate.

Fleshy: A descriptive term for a wine with plenty of extract and good body. Synonymous with chewy and meaty.

Flinty: A wine reminiscent of hard but not harsh.

Flor: A variety of yeast that forms a film on the suface of wine during fermentation. It is best known for its role in the making of Fino sherry, lending that wine its unique character.

Flowery: A delicately noticeable aroma of fragrant flower blossoms in a wine.

Fortified wine: The product of a process involving the addition of spirits, usually brandy, to wine as it ferments. The earlier the addition of the fortification, the sweeter the wine. Vins de liqueurs are fortified before fermentation, port and madeira during fermentation, and sherry after fermentation.

Wine Terminology- Dallas Bartenders

Foxy: A term to denote the flavor of wines that are indigenous American grapes; the finished wine tastes much like the original grape.

Fresh: This term denotes wines that are ready to be opened at a young age versus those wines that age with time.

Fructose: One of the two primary sugars, along with glucose found in wine grapes.

Fruit: Any of a multitude of fruit and berry components that occur in wine.

Full: Term that can mean full in body or flavor.

Fully fermented: Describes a wine in which all sugar has been processed through fermentation; a completely dry wine.

Futures: Wine that is sold in advance of its being bottled. Called "en primeur" in France where the practice began.

English Wine Terminology "E-F"- Dallas Bartenders© '05-'07; Dallas Catering

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