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Salmanazar
A large bottle holding nine litres, the equivalent of 12 regular wine bottles. |
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Sauternes
A region in south western France which produces fine dessert wines of the same name from the Semillon and Sauvignon varieties. |
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Sauvignon blanc
A green-skinned grape variety that probably originates from the Bordeaux region of France. |
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Screwcap
An alternative to cork for sealing wine bottles, comprising a metal cap that screws onto threads on the neck of a bottle. (Also called a "Stelvin".) |
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Sec
French term meaning "dry," or lacking sugar. However, on Champagne and Méthode Champenoise labels it means that the wine is sweet. |
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Secondary fermentation
The fermentation that takes place after the primary (yeast) fermentation has been completed. Both malolactic fermentation and the second alcoholic fermentation in sparkling wines are secondary fermentations. |
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Sediment
The term for the deposit of solids that have precipitated in a wine over time, most common in heavier reds. Small clusters of harmless, tasteless white tartrate crystals are also occasionally encountered in white wines. |
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Semillon
One of the primary white wine grapes of the Bordeaux area. |
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Set
The fixing of tiny, newly pollinated grape berries to the cluster stems. But after set, the pistil becomes more firmly attached to its stem and develops into a grape berry. |
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Settling
The precipitation of the solid matter in wine. |
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Shiraz
The Australian and South African name for the Syrah grape. Wines made from the Shiraz grape are often quite powerfully flavoured and full-bodied. |
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Shoot
The growing vine stem that holds leaves, tendrils, flower or fruit clusters and developing buds. |
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Silky
A tasting term used to describe wines that display a supple, smooth texture. |
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Single-vineyard wine
Wine made from grapes grown in one specific vineyard block, and bottled without being blended with wine from any other vineyard. |
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Skin contact
The time in the winemaking process when the juice of the grapes is in contact with the skins, extracting colour, tannin and other substances. |
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Smoky
A tasting term used to describe wines that display aromas that suggest smoke or smoked wood usually as a result of aging wine in heavy toasted barrels. |
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Spätlese
German for "select". Generally applied to German late harvest wines. |
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Spicy
A tasting term used to describe wines whose smell or taste sensation is reminiscent of spices. The Gewürztraminer varietal flavour is naturally spicy, especially when grown in cool climates. |
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Spur
A shortened stub of cane, usually formed by pruning the cane to a length of only two to four nodes (buds). |
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Stabilisation
The process of removing unwanted substances prior to bottling so they won't cause haziness or crystal formation in the finished wine. |
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Stems
The woody part of a grape bunch that is high in tannin. Stems are removed before fermentation using a destemmer. |
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Structure
A tasting term used to describe the impression conveyed by a wine's structural components - alcohol, acid, tannin and sugar. |
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Sulfites
The dissolved form of sulphur dioxide. Sulphur dioxide has been used in the wine making process for thousands of years. It has three important functions in wine making: it has antiseptic qualities that kill the wild yeasts and bacteria that are present on the fruit; it has anti-oxidant qualities that help protect wine from oxidation; it destroys the enzyme system that causes browning in the juice. |
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Sulphur dioxide
A pungent gas used in wine to inhibit wild yeast growth, to protect wine from air oxidation and to inhibit browning in juice and wine. |
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Syrah
A distinguished red varietal made famous in the Rhône Valley, now grown in many countries worldwide. Very successful in Australia where it is called Shiraz. |
