Wine A to Z

Secondary fermentation

A fermentation that takes place after the primary fermentation. Both malolactic fermentation and the second alcoholic fermentation in sparkling wines are secondary fermentations.

Sediment

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.

Sensory evaluation

The assessment of wine based on sight, smell, taste and touch.

Serious

A description used for a wine that is of high quality.

Settling

The precipitation of the solid matter in wine.

Shiraz

The Australian and South African name for Syrah.

Silky

Displaying a supple, smooth texture.

Single-vineyard wine

Wine made from grapes grown in one specific vineyard block, and bottled without being blended with wine from any other vineyard.

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.

Smoky

Displaying aromas that suggest smoke or smoked wood usually as a result of aging wine in heavy toasted barrels.

Sour

The acid taste of wines that are made from unripe grapes.

Spicy

A term used to describe wine that displays aromas and flavours reminiscent of aromatic spices.

Stabilisation

The process of removing unwanted substances before bottling so they won't cause haziness or crystal formation in the finished wine.

Stems

The woody part of a grape bunch that is high in tannin. Stems are removed before fermentation using a destemmer.

Still wines

Non sparkling wines.

Structural components

A wine's alcohol, acid, tannin and sugar.

Structure

The impression conveyed by a wine's structural components.

Style

The characteristic combination of components - alcohol, acid, tannin and sugar - associated with the wines of a region, a winery or a particular winemaker.

Sulphur Dioxide

The compound used to inhibit the growth of unwanted micro-organisms and to stop browning in wine.

Sweet

The taste of a wine with perceptible residual sugar and the description of any dessert wine.

Sweetness

The impression of sugar in a wine, either from residual sugar or from alcoholic content.

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. Can produce high quality wines of different expression in warm and cool climates regions.