List Categories and Listings by F
German term for a viticultural technique of growing vines upon slopes in vertical up and down rows rather horizontally across terraces.
Wine to which alcohol has been added generally to increase the concentration to a high enough level to prevent fermentation.
A fermented alcoholic beverage made from non-grape fruit juice which may or may not include the addition of sugar or honey. Fruit wines are always called "something" wines (e.g. plum wine) since the word wine alone is often legally defined as a beverage m ...
A wine that was allowed to complete the process of fermentation without interruption to produce a wine that is completely dry.
A chemical or natural product (such as manure or compost) used to enrich the soil with one or more of the vital nutrients (nitrogen phosphorus and potassium) needed for optimal vine development.
In the Austrian wine region Wachau a classification of wine with a harvest must weight of at least 17°KMW and a finished alcohol level between 11–12.5% with no more than 4 g/l residual sugar. This classification is between the levels of Steinfeder and Sma ...
Generic French term for an oak cask where wines are fermented and/or aged.
A chemical reaction in winemaking. In alcoholic fermentation it is the conversion of sugars to alcohol by yeast while in malolactic conversion it is the conversion of malic acid to lactic by bacteria.
A term that originated in California during the mid-1980s to refer to any inexpensive cork-finished varietal wine in a 1.5 liter bottle.
A French wine barrel with the capacity to hold 30 gallons (114 liters) in Burgundy and 35 gallons (132 liters) in Chablis.
An Italian term for a "naturally sparkling" wine. This usually refers to a wine such as Asti that has been bottled before fermentation is completed so that a natural sparkle of CO2 can be achieved in the bottle
A method of fertilization that involves spraying plant nutrients directly onto the foliage of the grape vine so that it is absorbed by the leaves rather than through the root system.
The molecules of sulfur dioxide that binds with sugar and acids in the wine. This leaves the unbound "free sulfur" to combine with molecules of oxygen in order to prevent oxidation.
A vineyard that is not planted homogeneously to a single grape variety but rather to several grape varieties growing interspersed among each other. In some cases such as the Merlot and Carménère field blends widely found through Chile in the late 20th ...
A fermented alcoholic beverage made from non-grape fruit juice which may or may not include the addition of sugar or honey. Fruit wines are always called "something" wines (e.g. plum wine) since the word wine alone is often legally defined as a beverage ...
The highest category of wine quality representing only a very small percentage of worldwide production of wine.
A United States & South Africa winery license allowing farms to produce and sell wine on-site.
