| Fermentation | By putting the must into container at the right temperature, the yeast will turn the sugar into alcohol and carbon dioxide. |
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Faschierte Laibchen Fleischlaberl Frikadellen Gehacktes |
Austrian German |
Meat patties |
| Faschiertes Hackfleisch |
Austrian | ground meat |
| Fava beans | broad beans | |
| Fermentation | (wine) | conversion of sugar in alcohol |
| Feta | white crumbly greek cheese made from sheep's milkcured in brine, salty flavor | |
| Fettuccine Alfredo | Italian: Pasta tossed with cheese and butter or cream The story goes that the dish was invented by di Lelio at his restaurant Alfredo alla Scrofa in 1914 as variation of fettuccine al burro. Butter was normally added before and after the fettuccine were put into the sewrving bowl. His original contribution was to double the amount of butter before the fettuccine would be poured in, thus creating a triple butter effect. |
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| Filtration | (wine) | the wine is filtered before bottling in order to remove solid impurities, such as dead yeast cells. The trend today is the less filtration and fining as possible. |
| Filzpatsch'n | Bavarian, Austrian |
shoes for the home, made of boiled wool felt |
| Fining | (wine) | a finishing process before bottling, i.e. egg white is added to the wine to collect proteins and undesirable compounds. |
| Fines herbes | French combination of finely chopped parsley, chervil, tarragon and chives | |
| Finish | (wine) | Wien tasting term: it describes how the wine tastes at the point of swallowing and just after. After finish comes the lenght |
| Fino | (wine) | Sherry, pale in colour, extra dry |
Fisolen Strankele Gruene Bohnen |
Austrian
German |
string beans |
| Flageolets | Flageolet beans have a fresh taste and a pale green color, and are usually prepared simply to showcase their delicate flavor. Flageolets are actually immature kidney beans that have been removed from the pod while very young. Try them as an accompaniment to lamb. | |
| Flambe | French for flamed or flaming, setting food aflame just before serving | |
| Flammekueche |  |
Alsatian pizza like very thin onion tart |
| flat | (wine) | Wine Tasting: very low acid and lacking flavor and body |
Fleischhauer Metzger |
Austrian German |
Butcher |
| Flor | (wine) | yeast, vital for making Sherry. Its presence on the surface of the wine protects it from oxidation, the wine is bottled as Fino or Manzanilla. Once the flor dies, it sinks to the bottom of the barrel, and the resulting wine is an Amontillado, a sweeter Sherry |
| Floral | (wine) | Wine Tasting: aroma or taste of flowers in a white wine |
FLORENCE Ponte Vecchio
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Michelangelo's David
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Florence as we know it today, came into existence during Roman Times. From around the eighth century B.C. until 59 B.C., central Italy was ruled by the Etruscans who preferred to build their northernmost stronghold on the hill top where modern day Fiesole is located. Most of Italy came under the rule of the Emperor Charlemagne, and this led to future conflicts between the Emperor and the Pope that was to drive the Italians into their own version of a civil war. The population of Florence was divided over their loyalty between the two factions. And so in Florence different factions formed, some Guelf who supported the Emperor, and some Ghibelline who followed the Pope At the end of the 14th Century, led by members of the wealthy merchant class, political life in Florence became the realm of artists and intellectuals that planted the seeds for the birth of the Renaissance. During this period, the Medici family rose to power. As leaders of Florence , their dynasty lasted nearly 300 years. Cosimo de' Medici was a successful banker who endowed religious institutions with artworks. During the reign of his grandson Lorenzo il Magnifico, Florence was caught by an artistic and intellectual fervor that created the Renaissance movement. During the re-unification of Italy in the 19th century it was made temporarily capital of Italy , until Rome finally joined the newly created Italy . |
| Florentine | cokkie of nougatine and candied fruit brushed with a layer of chocolate | |
| Foie gras |  |
silk textured goose of duck liver, served as pate or sauteed the most famous comes from Perigord asnd Alsace, but also from Israel and Hungary |
Fogosch Zander |
Austrian German |
Sandre, Pike-perch, |
| Franken | Before the reunification in Germany, Franken was the easternmost of Germany's wine-growing regions, with most of its vineyards planted on hilly slopes of the Main River and its tributaries. Castell'sches Weingut: |
Würzburg is the principal city of Franken and home of the famed vineyard, Stein, which gave Traditionally, most Franken wines are bottled in a squat, green flacon called a Bocksbeutel. Franken wine is the most masculine of Germany's wines, often drier and earthier than wines from other regions. Müller-Thurgau and Silvaner are the main varieties planted, as well as new crossings. |
| Frankfurter | in Vienna | Viennese Sausage a butcher from Frankfurt created around 1900 the first Viennese sausages in Vienna. |
| fresh | (wine) | describes the lively fruity acidity of a good young wine |
| French Wine Regions |
You will find more information in this glossary under the corresponding letter of the region |
Description in the French Wine Guide: Alsace Bordeaux Burgundy Jura Champagne Côtes du Rhône Languedoc- Roussillon Loire Valley Provence • Corsica South West |
| Fondue | Swiss dish of melted cheese and win, into which diners dip cubes of bread (on an brochette), variation Chinese fondue with meat dipped in oil | |
| Fortification | (wine) | adding spirit to wine, this is done before completion of the alcoholic fermentation, as with Port, because in stopping fermentation the unfermented sugars which stay in the wine and make it sweet. Added later, as in Sherry, the wine stays dry . Fortification gives the alcohool content in wine a boost. |
| Framboise | French for raspberries | |
| Frankfurter Wuerstl | Viennese sausage, only in Vienna on calls it Frankfurter, because around 1900 a butcher from Frankfurt would move to Vienna and create there the Frankfurter |
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| Fricassee | thick, chunky stew of chicken or veal, vegetables and wine | |
| Frijoles | Mexican for beans | |
Fritatten Pfannkuchenstreifen |
Austrian German |
sliced herb pancakes, condiment for the soup |
| Fritsch, Toni | see Toni | |
| Frittata | round Italian omelet, the ingredients are mixed into the eggs | |
| Froschgoscherl | Bavarian | elaborate ornamentation on dirndl |
| Full bodied | wine | a wine that fills the mouth and weights on the tongue |
| Fumet | a concentrated fish stock, flavored with white wine, vegetables, herbs etc. |
