Fat: A wine full of body and rich in extract.

Feel: Sensation that wine gives in the mouth before swallowing.

Fermentation: A biochemical process by which enzymes secreted by yeast cells convert sugar into alcohol and carbonic gas. It is through this process that grape juice is transformed into wine.

Filtration: Passage of wine through cellulose pads, diatomaceous earth or membranes to remove suspended solids, yeast or malolactic bacteria. Sweet wines must be filtered to remove yeast and prevent re-fermentation in the bottle.

Finesse: A certain fine delicate quality that makes a good wine outstanding.

Fining: The clarification of grape juice.

Finish: The after-taste of flavour that is left in your mouth after you have swallowed a wine. The longer it lasts, the better. In red wine, tannin and acid provide this character and in white wine, acid gives appealing, clean crisp finish.

Flabby: Dull wine, lack of tannin, acid.

Flat: Dull wine, sparkling wine that has lost its fizz.

Fleshy: A wine that has plenty of fruit and extract.

Floral: Smells like fresh flowers.

Fortified Wine: Wines such as port and sherry, which have distilled spirits added, usually in the form of brandy or grape spirit to increase alcohol content.

Free Run: Wine that separates from grape skins with little or no pressing. The wine is generally higher in quality, fruitier and lower in tannins than pressings that follow.

Fruit: Term applied to a fine young wine which has the aroma and flavour of fresh fruit. A fruity wine should have the correct balance of acidity, ripeness and tannin.

Full: Pleasingly strong in flavour, bouquet or taste. Plenty of flavour.

Grapey: Applied to the aroma and flavour reminiscent of grapes rather than wine.

Gravity-flow: Winemakers prefer to rely on the natural force of gravity in the winemaking process to avoid the use of pumping. In the process of racking, the undesirable solids in the wine fall to the bottom of the tank by force of gravity. The clear wine is siphoned off of the lees into an empty container.

Green: Young wine of excessive acidity and unripe fruit. Can be either a derogatory term or simply and indication of youth.

Gutsy: Lots of body.