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SALMANAZAR

A large format champagne bottle, equivalent to twelve standard bottles.​

SAUVIGNON BLANC

A noble white grape variety is grown in the Loire and Bordeaux regions of France, with plantings now in other regions as well. It produces soft, assertive, herbaceous, and sometimes complex wines.

SCREW CAPS

The new alternative to sealing a wine with cork (made of tree bark). Another alternative is to use a synthetic cork. Cork, being a biological material, cannot be sterilized, and the fungal infections it harbors result in tainted (‘corked’) aromas, which ruin about 5% of all bottles.​​

SEC (FRENCH)

This term describes a dry wine.

SHIRAZ

Shiraz is a dark-skinned grape variety used in wine. It is a term used mostly in Australia or South Africa, and it is the same as Syrah, a red grape. Aroma characters can range from violets to berries, chocolate, espresso, and black pepper.

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SOMMELIER

French term for the steward or waiter in charge of wine. The sommelier is expected to have extensive knowledge of wines and their suitability for various dishes.

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SPARKLING WINE

Sparkling Wine is a wine with significant levels of carbon dioxide in it, making it fizzy. The carbon dioxide may result from natural fermentation (either in a bottle, as with the méthode champenoise, or in a large tank designed to withstand the pressures involved, as in the Charmat process) or from carbon dioxide injection. The classic example of sparkling wine is champagne. Still, many other examples are produced in different countries and regions, such as Cava in Spain, Asti in Italy (the generic Italian term for sparkling wine being Spumante), and Cap Classique in South Africa. In some parts of the world, the word “champagne” is used as a synonym for sparkling wine, although laws in Europe and other countries reserve the word champagne for a specific type from the Champagne region of France.

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STRUCTURE

A tasting term. When a wine is described as having structure, the taster is referring to the tannin and acidity levels. These elements give the wine a presence in the mouth; without them wine would tend towards a flabby, fruit flavoured drink.

SULPHUR

This is an important element in winemaking, with various uses, often as part of the compound sulphur dioxide. It is widely used in the vineyard as a prophylactic for Oidium, whereas in the winery, it may be used as a disinfectant in between vintages. It may also be added to must and finished wines as an antibacterial agent to prevent spoilage. It may also be used in winemaking to terminate fermentation. Excessive use may result in an unpleasant mothball or burnt match aroma in the wine.

SYNTHETIC CLOSURE

Type of a plastic cork. The intention is to prevent cork taint.