|
Sake |
Japanese rice wine. |
|
Salmanazar |
The name of a 9 liter bottle in Champange and
Burgundy. |
|
Schloss |
German for castle, but commonly used for a
wine-growing estate. |
|
Sec |
French for dry, but means lightly sweet when
referring to Champagne. |
|
Secco |
Italian for dry. |
|
|
|
Seco |
Spanish for dry. |
|
Séco |
Portuguese for dry. |
|
Second Growth |
See Deuxième Cru |
|
Second Label |
A term for a separate identity created by a wine
producer under which to sell its lesser quality
wines. |
|
Sediment |
Material that settles to the bottom of a wine. |
|
Sekt |
A German term used for a quality sparkling wine. |
|
Sélections de Grains Nobles |
A French term found on Alsatian wine labels
meaning that the grapes used in the wine were
addected by Botrytis cinerea. |
|
Sherry |
A fortified wine from the Andalucía region of
southern Spain. Sherry is made primarily with
Palamino grapes, but can also be made with
Moscatel and Pedro Ximénez. There are seven
styles of Sherry: Manzanilla, Fino, Amontillado,
Palo Cortado, Oloroso, Cream and Pedro Ximénez. |
|
Solera |
Used primarily with sherry, this maturation
system combines wines from many vintages in
order to maintain a consistent level of quality. |
|
Sommelier |
A French term for a wine steward or waiter. |
|
Soutirage |
The transfer of wine from one container to
another leaving the lees behind. |
|
Sparkling Wine |
A wine that contains carbon dioxide gas bubbles. |
|
Spumante |
An Italian term literally translated as foaming
or frothing, but used more often to refer to a
sparkling wine. |
|
Spätlese |
Literally translated as “late harvest,” these
German and Austrian wines are made from fully
ripened grapes. Typically off-dry, with a
high-level of acidity and good concentration. |
|
Stem Retention |
A technique where grape stems are added back to
the grape must to imbue tannins in the wine and
give it a thicker texture. |
|
Sulfite |
Natural byproducts of yeast that are used by
most winemakers for their antioxidant and
anti-microbial properties and are added to help
the wine have a clean fermentation process. |
|
Supérieur |
A French term, literally translated as superior,
which has an increased alcohol percentage and
typically has a lower maximum grape yield. |
|
Superiore |
Italian for superior, this word refers to wines
made in DOC regions that have a higher alcohol
percentage than allowed by DOC specifications. |
|
Sur Lie |
A French term for the process of keeping wine in
contact with the lees in order to add flavor. |
|
Száras |
Hungarian for dry. |
