Glossary

    fallow land

    In viticulture a vineyard that is not planted with vines.

    farfalle

    Italian butterfly noodles.

    fat

    Extra-rich wine with a slightly viscous consistency perceptible on the tongue.

    fatto in casa

    Italian for homemade.

    fattoria

    Italian term for a country estate or winery.

    favorite

    A Piedmontese speciality is cultivated around Alba: the white grape Favorita.

    The result is an acidic white wine with a spicy lemon note. Drunk young, it's a great pleasure. However, it also has a certain ageing potential, which is particularly well shown by its ageing in wooden barrels. The variety is often blended with Chardonnay.

    Fegato

    Italian for liver.

    ferment

    During fermentation, all the sugar contained in the must is converted into alcohol.

    fermentation

    Term for alcoholic fermentation.

    Fettucine

    Italian wide ribbon noodles.

    Fiano

    Fiano is an aromatic grape variety that produces some of the best white wines in the south of Italy. The most prominent among them is the DOC Fiano di Avellino, which is produced around the town of the same name south east of Naples in Campania. With the addition of Greco and Trebbiano a fine, elegant white wine with a typical bouquet reminiscent of hazelnuts is produced.

    Fiasco

    Belly bottle wrapped in straw, which was previously used for Chianti.

    filtration

    Filtering is a method of clarifying the wine, i.e. the wine is separated from microscopically small parts.

    final

    The sustainability of the flavours and aromas that a wine leaves on the palate after swallowing. This aftertaste is an important indication of the quality of a wine; the more persistent, the better. If it decays quickly, it is called a "short finish"; if it persists, it is called a "long finish". The duration of this sensation is measured in Caudalie. One second of sustainability equals one caudalie.

    fine oxidation

    Process during bottle ripening, caused by the small amount of oxygen.

    finocchio

    Italian for fennel.

    Fiore sardo

    A spicy cheese made from sheep's milk, good for grating and suitable for many pasta dishes.

    flavor

    Odour components from the grape in the aroma of a wine, which make up more than 90 percent of its typicity. Especially with young wines the fresh, fruity smell.

    The term aroma is also extended to the bouquet of older wines. Here components are added that develop during the aging process in barrel and bottle. Certain wines are called aromatic because their high content of aromatic compounds (mainly terpenes) gives them an unmistakable aroma. The very specific aroma of a grape variety is called variety-typical.

    flavoured

    Wines with additives such as spices or herbs.

    flavours

    Odour components from the grape in the aroma of a wine, which make up more than 90 percent of its typicity. Especially with young wines the fresh, fruity smell.

    The term aroma is also extended to the bouquet of older wines. Here components are added that develop during the aging process in barrel and bottle. Certain wines are called aromatic because their high content of aromatic compounds (mainly terpenes) gives them an unmistakable aroma. The very specific aroma of a grape variety is called variety-typical.

    flint

    Soil type - produces wines with the typical "flint tone".

    flower

    Synonym for the bouquet of a wine.

    flowery

    Wine with a fragrant, delicate, delicate scent reminiscent of flowers.

    fontina

    Mild semi-hard cheese from Piedmont.

    Formaggio

    Italian for cheese.

    fortified wine

    Designation for the base wine for the production of spirits.

    Frappato

    Frappato is an autochthonous red grape variety of Sicily, which, although ancient, is hardly known anymore, because especially in the south of the island international grape varieties were used for a long time and apart from Nero d'Avola autochthonous varieties were hardly noticed anymore. Since the successes with Nero d'Avola and Cerasuolo di Vittoria, in which Frappato often provided fruit and freshness as a blending partner, some well-known wineries such as Planeta, COS, Valle dell'Acate, Donnafugata or Occhipinti have now rediscovered the old varieties. And so the Frappato again came to deserved solo honours.

    Frappato is quite independent and light-coloured, very fragrant, has red berry aromas, often reminds of forest strawberries, is very juicy and fresh and is fun in the glass. Frappato is an excellent companion to Mediterranean cuisine. A cheerful change with moderate alcohol in the sea of the often thick, southern Italian hum. Best to drink between 2 and 8 years.

    Like most old regional grape varieties, Frappato also has many local synonyms, which are sometimes confusing, so it is often called Nerello, but has nothing in common with the grape varieties Nerello Mascalese and Nerello Cappuccio from Etna. Even the long suspected relationship to Sangiovese could not be confirmed in current DNA analyses. Probably it is a natural cross of Gaglioppo with an unknown grape variety.

    The red wine variety Frappato is almost exclusively cultivated in the area of Vittoria in the southeast of the island Sicily in the provinces Ragusa, Syracuse and Trapani. Currently there are about 1,000 hectares, and the trend is rising.

    Frappé

    French term for ice-cold.

    Freisa

    Freisa is a red grape variety from Piedmont. The wines are usually rich in tannins, have little colour and a strict - sometimes sweet - taste.

    fresh

    Young wine with a typical varietal aroma.

    Friuli

    The Friuli wine region shows that good grape varieties and relatively low yields can dramatically improve quality. Friuli is top in breeding, more than half of the young vines planted in Italy come from here. The region is located in the extreme north-east of Italy, bordering Austria in the north and Slovenia in the east. White wines full of character determine the image of the Friuli-Venezia Giulia region. You're one of the best in Italy. But also among the reds of Friuli there are first-class products, be it a Refosco prepared from the autochthonous vine or a cuvée in the Bordeaux style from Merlot and Cabernet. (superiore.de)

    Capital: Trieste
    Provinces: Porderone, Udine, Gorizia, Trieste
    Area under vines: 20,000 hectares
    Total production/year: 75.20 million litres
    of which red/roséwine: 30.90 million litres
    of which white wine: 44.30 million litres
    Share of wine-growing in Italy: 1.70%.

    frizzante

    Italian name for a sparkling wine with medium carbon dioxide pressure of approx. 2.8 bar. For comparison: a Frizzantino foams less, a Spumante more.

    Frizzantino

    Italian term for a sparkling wine with only a slight froth.

    fruity

    Denotes the richness of the aroma of a wine made from healthy, ripe grapes.

    Frutti di mare

    Italian for seafood.

    full dosage

    Also called Tirage Liqueur or Liqueur de tirage. Mixture of sugar and yeast used in the production of sparkling wine, which is added to the cuvée to initiate the second fermentation process.

    full-bodied

    A full-bodied wine has a rich colour, full aroma and intense taste. It looks full and weighty on the tongue (the opposite is the case with a thin wine).

    The more full-bodied the grapes used, the more full-bodied the wine produced from them will be. The more grapes grow on a vine, the less full-bodied the wine will be.

    full-bodied

    Balanced, full-bodied wine with good structure.

    Fumin

    This autochthonous red grape variety is cultivated in the Valle d'Aosta region. The dark wine made from it is mainly used for blends.

    funghi

    Italian for mushrooms.

    fungo

    Italian for mushroom.

    Fussili

    Italian spiral pasta.

    fusto

    Italian name for the barrel.