The Living Wine
Dictionary
"S" |
| |
| Saale Unstrut |
German Wine Region |
| Sables St. Emilion |
French - Appellation of Bordeaux |
| Sachsen |
German Wine Region |
| Saering |
French - Appellation of Alsace |
| Saint Amour |
French - Appellation of Burgundy |
| Saint Aubin |
French - Appellation of Burgundy |
| Saint Joseph |
French - Appellation of Rhone Valley |
| Saint Nicolas de Bourgueil |
French - Appellation of Loire Valley |
| Saint Peray |
French - Appellation of Rhone Valley |
| Saint Peray mousseux |
French - Appellation of Rhone Valley |
| Saint Romain |
French - Appellation of Burgundy |
| Salice Salentino |
Italian - Appellation of Puglia |
| Salice Salento |
Italian - Appellation of Apulia |
| Sampigny les Maranges |
French - Appellation of Burgundy |
| San Colombano al Lambro |
Italian - Appellation of Lombardia |
| San Martino della Battaglia |
Italian - Appellation of Lombardia |
| San Severo |
Italian - Appellation of Puglia |
| Sancerre |
French - Appellation of Loire Valley |
| Sangiovese dei Colli Pesaresi |
Italian - Appellation of The Marches |
| Sangiovese di Romagna |
Italian - Appellation of Emilia Romagna |
| Sanlucar de Barrameda |
Spanish Region famous for Sherry |
| Santa Maddalena |
Italian - Appellation of Trentino Alto Adige |
| Sant'Agata dei Goti |
Italian - Appellation of Campania |
| Santenay |
French - Appellation of Burgundy |
| Sardinia |
Italian Wine Region |
| Sauternes |
French - Appellation of Bordeaux |
| Sauvignon Blanc |
white grape variety |
| Savennieres |
French - Appellation of Loire Valley |
| Savennieres Coulee de Serrant |
French - Appellation of Loire Valley |
| Savennieres Roches aux Moines |
French - Appellation of Loire Valley |
| Savigny les Beaune |
French - Appellation of Burgundy |
| Savigny les Beaune 1er
Cru |
French - Appellation of Burgundy |
| Savuto |
Italian - Appellation of Calabria |
| Savuto Superiore |
Italian - Appellation of Calabria |
| scheurebe |
German grape variety used in white wines |
| Schilcher |
Austrian Still or sparkling rosé wine made from
Blauer Wildbacher grapes. |
| Schlossberg |
French - Appellation of Alsace |
| Schoenenbourg |
French - Appellation of Alsace |
| seco |
Spanish for "dry" |
| Selosse, Jacques |
French - wine producer |
| Semillon |
white grape variety |
| Setubal |
Portugese Wine Region |
| SFW Group |
South African - Appellation of Stellenbosch |
| shiraz (also syrah
) |
Red Grape .. this one can be confusing since
it really refers to wine from the Syrah grape. Primarily you will
see this name used for Australia and South African wines from the
Syrah grape.. In the US both Syrah and Shiraz are used. They are
interchangeable. |
| Sicily |
Italian Wine Region |
| Sillery |
A vineyard area in Champagne where mostly chardonnay
grapes are grown for Champagne producers. There are some producers
that make a simply still wine from the grapes from here |
| Simonsberg |
South African - Appellation of Stellenbosch |
| Sizzano |
Italian - Appellation of Piedmont |
| Smaragd |
Austrian - A special category for wines from
Wachau. These full bodied wines have an alcohol content of at least
12%. |
| smoky finish |
This tasting term is used often to describe
wines of Syrah and grenache and sometimes for cabs. The best way
we have of describing it is to think of "liquid smoke" that
you might have used when grilling. Often sensed when expelling air
out through your nose. We find it often in combo with a "leathery" sense |
| soave |
An everyday white wine from the Veneto region
of Italy. |
| Sociando Mallet |
French - Wine Producer |
| Solopaca |
Italian - Appellation of Campania |
| Sommerberg |
French - Appellation of Alsace |
| Somontano |
Spanish Wine Region |
| Sonnenglanz |
French - Appellation of Alsace |
| Sorni |
Italian - Appellation of Trentino Alto Adige |
| Soussans Margaux |
French - Appellation of Bordeaux |
| soutirage |
the racking of wine - drawing off the clear wine from a barrel,
leaving the sediment behind |
| Spanna |
Italian - Appellation of Piedmont |
| Spatlese |
(literally = late harvest): Ripeness level
with in the QmP* category. Wines of superior quality made from grapes
harvested at a high ripeness level, which can be achieved through
additional hang time on the vine. These wines are more intense in
flavor and concentration than quality wines and Kabinetts. As the
second level within QmP they are also not chaptalized and make for
more intense but still fairly light wines (in terms of alcohol).
Good with richer food or by themselves as sipping wines and aperitif.
Originally invented by the Johannisberg estate in the Rheingau, as
the messenger to permit the start of the harvest was running late,
it now is only a level of ripeness of the grapes measured by the
amount of sugar in the grape at harvest. Often, the grapes are collected
later in the harvest since the grapes will ripen on sunny autumn
days which increases the intensity of the fruit and the flavors and
lets the water in the grapes evaporate. Any of the Spätlese wines
can be dry (trocken*), medium dry (halbtrocken*) or sweeter style.
They often represent very good values. |
| Spiegel |
French - Appellation of Alsace |
| Sporen |
French - Appellation of Alsace |
| Squinzano |
Italian - Appellation of Puglia |
| St. Croix du Mont |
French - Appellation of Bordeaux |
| St. Emilion |
French - Appellation of Bordeaux |
| St. Emilion Grand Cru |
French - Appellation of Bordeaux |
| St. Emilion Premier Grand
Cru |
French - Appellation of Bordeaux |
| St. Estephe |
French - Appellation of Bordeaux |
| St. Foy Bordeaux |
French - Appellation of Bordeaux |
| St. Georges St. Emilion |
French - Appellation of Bordeaux |
| St. Julien |
French - Appellation of Bordeaux |
| St. Laurent |
This grape belongs to the Burgundy family and,
like Pinot Noir, is difficult to grow. Wines from this grape have
amarelle cherry, blackberry and boysenberry aromas and good tannins.
They are often elegant and reminiscent of a more powerful Pinot Noir. |
| St. Sauveur |
French - Appellation of Bordeaux |
| St. Seurin de Cadourne |
French - Appellation of Bordeaux |
| St. Veran |
French - Appellation of Burgundy |
| Steiermark |
Austrian Wine Region |
| Steinert |
French - Appellation of Alsace |
| Steinfeder |
Austrian - A special category for wines from
Wachau. These light, fruity wines have an alcohol content of 10-10,7%
and should be drunk young. |
| Steingrubler |
French - Appellation of Alsace |
| Steinklotz |
French - Appellation of Alsace |
| Stellenbosch |
South African Wine Region |
| Strohwein |
This rank of quality for Austrian wine requires
that the grapes a minimum must weight of 25° KMW. The harvested grapes
must be stored and dried on straw for a minimum of 3 months before
vinification. Strohwein must have a minimum alcohol content of 5%. |
| stuck |
German wine barrel (stück) that holds 1,200
liters |
| Sudburgenland |
Austrian Wine Region - The average winery in
this appellation has only ¼ hectare of vineyard making it an appellation
of eccentric part-time wine makers. Each winery seems to have its
own specialty and a different style and different grapes than his
neighbor. You can even find foxy tasting wine here made from Uhudler
grapes that grow on ungrafted vines. |
| Sudoststeiermark |
Austrian Wine Region - The wineries of this
region are very small and many have their own Buschenschank where
their wines are sold by the glass. As a result very little wine from
this area ever makes it beyond the border. Traminer is a specialty
in this area where it thrives on volcanic soil and can fully develop
its flowery aroma and full-bodied spice. Typical Styrian acidity
keeps it from tasting like Grannies scented bath soap. |
| Sudsteiermark |
Austrian Wine Region - This is geographically
the smallest of the Styrian appellations, but has the greatest number
of wineries in the region. This area is predestined for Sauvignon
Blanc, but Morillon, Weissburgunder and Ruländer enjoy success here
as well. Typical for this appellation is the tart Welschriesling
and a rare specialty is the bone dry, aromatic Gelber Muskateller. |
| sulfur (in wine) |
Yep .. that ol rotten egg smell can pop out
of a wine that has seen to much sulfur. Sulfur has been used since
the Romans to sterilize containers. Nowadays they spray sulfur dioxide
into wine casks to kill all of the little thingys that can grow there.
If done incorrectly this smell can really linger in the wine although
sometimes you'll get a "puff" of the smell and once the
wine breaths it is gone. This is good. |
| Sussreserve |
Unfermented grape juice. In Germany they sometimes
add this to a wine to raise the sugar levels |
| Swartland |
South African Wine Region |
| Swellendam |
South African Wine Region |
| syrah |
see shiraz |
|