Word |
Description |
| Semillon | A plump white grape popular in Bordeaux and Australia; the base for Sauternes. |
| Steely | A term used to describe an extremely crisp, acidic wine that was not aged in barrels. |
| Sauvignon Blanc | A white grape planted throughout the world; increasingly the signature wine of New Zealand. |
| Stemmy | A term used to describe harsh, green characteristics in a wine. |
| Sauternes | A sweet Bordeaux white wine made from botrytized Semillon and Sauvignon Blanc. |
| Super Tuscan | A red wine from Tuscany that is not made in accordance with established DOC rules; often a blended wine of superior quality containing Cabernet Sauvignon and/or Merlot. |
| Supple | A term used to describe smooth, balanced wines. |
| Silky | A term used to describe a wine with an especially smooth mouthfeel. |
| Sommelier | Technically a wine steward, but one potentially with a great degree of wine knowledge as well as a diploma of sorts in wine studies. |
| Sancerre | An area in the Loire Valley known mostly for wines made from Sauvignon Blanc. |
| Spicy | A term used to describe certain aromas and flavors that may be sharp, woody, or sweet. |
| Syrah | A red grape planted extensively in the Rhone Valley of France, Australia, and elsewhere; a spicy, full and tannic wine that usually requires aging before it can be enjoyed. |
| Solera | The Spanish system of blending wines of different ages to create a harmonious end product; a stack of barrels holding wines of various ages. |
| Sangiovese | A red grape native to Tuscany; the base grape for Chianti, Brunello di Montalcino, Morellino di Scansano, and others. |
| Split | A quarter-bottle of wine; a single-serving bottle equal to 175 milliliters. |
| Sherry | A fortified wine from a denominated region in southwest Spain; styles include fino, Manzanilla, oloroso, and amontillado. |
| Shiraz | The Australian name for Syrah; also used in South Africa and sparingly in the United States. |
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