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The redwinebuzz.com glossary compiles commonly occurring wine tasting jargon as well as terminology unique to the world of wine. This includes terms relevant to growing and production of wine. Where possible, we also provide a guide to pronouncing these names. See our Pronunciation Guide for an explanation of the notation. Browsing the glossary can be very informative. At redwinebuzz.com we firmly believe that even casual perusing of the material can be an active learning process. |
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Sabrage: (French term). [sah-BRAHDZH] [?] The method of opening a bottle of Champagne (or any other sparkling wine made in that style) with a saber (a slightly curved sword). Also called "sabering". This rather ceremonious method is said to have come about when Napoleon's soldiers, during celebratory imbibing, would use their sabers to open bottles of Champagne. There are Champagne sabers now produced just for this purpose. One can use a saber or any other sword or a heavy kitchen or butcher's knife for that matter.
There are some key elements to a successful sabrage: First the bottle must be well chilled fro 24 hours. Immersing the bottle in an ice bath is not sufficient. Sparkling wines are bottled in very thick glass which must be uniformly and thoroughly chilled for the sabrage to go off without a hitch and to minimize spillage. The blade to be used should be heavy and thick. For that reason a thick, heavy meat cleaver or butcher's knife will do. Use the non-cutting edge of the blade. DO NOT CHOP. Rather, slide the blade along the neck and up to the collar of the bottle. Holding the bottle (by its base) in one hand and the blade in the other, deliver a short, quick movement that impacts the bottom of the collar of the bottle. This will cause an even, circumferential fracture around the neck and the collar will fly off - with the cork and wire basket. The small amount of spray not only livens up the event but washes away any glass slivers.
Saignée: (French winemaking term). [san-YAY] [?] The process of draining off a portion of red wine after a brief period of contact with the grape skin with the intent of increasing the concentration of color, flavor and tannins. This then improves the quality of the resulting wine. Since these components of red wine are derived from pigments in the skins, the drained juice is pink and may be used to make rosé wine. Also called: ‘Bleeding’.
San Bernabe: (AVA). Located in the southern portion of Monterey County, this AVA was recognized in 2004. The AVA is characterized by multiple mesoclimates with annual temperatures comparable to some regions of Napa Valley. With over 75 years of grape growing tradition, the area produces Barbera, Cabernet Sauvignon, Chardonnay, Gewürztraminer, Lagrein, Merlot, Pinot Noir, Sauvignon Blanc, Syrah, White Riesling and Valdiguié. More.
San Luis Obispo County: (AVA). Halfway between San Francisco and Los Angeles, the county is home to several AVAs which have developed independently. These include: Arroyo Grande, Edna Valley, Paso Robles and York Mountain. The most common varietals grown in the San Luis Obispo region are Cabernet Sauvignon, Chardonnay, Merlot, Pinot Noir, Syrah, Viognier and Zinfandel. This large AVA is also home to a number of Rhône Rangers growing Rhône varietals. More.
San Lucas: (AVA). Located at the southern end of the Salinas Valley in Monterey. Vineyards in this relatively hot growing region sit at elevations between 500 and 1,200 feet. The staples of viticulture here are Cabernet Sauvignon, Chardonnay, Merlot and Sauvignon Blanc. More.
Santa Barbara County: (AVA). Historically, the most prominent AVA in the Central Coast, it encompasses three smaller AVAs, (Santa Maria Valley, Santa Rita Hills and the Santa Ynez Valley) all with distinct microclimates and terroirs. Viticulture in Santa Barbara began in the 18th century with Spanish missionaries planting vines for sacramental wine. In the 1960s, UC Davis enologists designated the area as a premier wine growing region and local commercial viticulture began its rise to global prominence. Chardonnay and Pinot Noir have been the flagship varietals of the county but Rhône and Italian varietals make up a large portion of grapes grown in the county. More.
Santa Lucia Highlands: (AVA). North-south running AVA on the southeastern-facing slopes above the Salinas Valley in Monterey County. The wines produced in the Highlands are recognized for their intense fruit character and an elegant backbone with high acids and a mineral edge. Chardonnay (over half of the wines produced in this AVA) and Pinot Noir are the stars of this growing region. More.
Santa Maria Valley: (AVA). The northernmost of the three AVAs within Santa Barbara County. There are several historic and prestigious vineyards here: Bien Nacido, Nielsen, Sierra Madre and Tepusquet. The grapes grown in this valley are also sourced by producers outside the AVA and command some of the highest prices in North America. Traditionally, Chardonnay and Pinot Noir have been the stars of this region. However, Cabernet Franc, Cabernet Sauvignon, Grenache, Merlot, Mourvedre, Sangiovese and Syrah are being grown here. More.
Santa Rita Hills (Sta. Rita Hills): (AVA). Located at the western end of the Santa Ynez Valley, it received AVA status in 2001. The name of the appellation was altered to read: “Sta. Rita Hills” in 2006. The region’s cool climate has been ideal for Chardonnay and Pinot Noir and the region is regarded as one of the premier Pinot Noir growing regions. Syrah is also gaining a formidable foothold in the region. More.
Santa Ynez Valley: (AVA). Situated between by the Purisima Hills and San Raphael Mountains to the north and the Santa Ynez Mountains to the south, this region is warmer than the Santa Maria Valley to the north. It includes the Santa Rita Hills appellation at its west end. The cooler western section of the AVA is planted mostly to Chardonnay and Pinot Noir as well as a few other Bordeaux varietals. The eastern, warmer, section is dominated by highly regarded Syrah and other staples of the “Rhône Rangers". More.
Sappy: (tasting term). Describes wines made from under ripe grapes or those having the taste is of unripe fruit. However, this is a less extreme or severe term than ‘green’. These wines that lack richness and generosity and have a notable vegetal character.
Sec: (French term). A term used to indicate the level of sweetness (residual sugar) in sparkling wines. A drier champagne containing 3.3% to 5% residual sugar as dictated by the Common Market Standards for residual sugar.
Second wine: An increasingly common practice across the world of wine, but originating in Bordeaux. In an effort to make the best possible wines, the harvested grapes are separated into two groups based on some parameters of quality predetermined by the winemaker. The first wine (for the main, more expensive label) is made of the best grapes and the second wine is made of the remaining grapes. The second wine may not be the same cépage as the main label and may be made from grapes from younger vines, grapes that are too ripe or under ripe or grapes not blended into the main label wine. This practice allows the winery to produce higher quality first wines and makes the second wine accessible to those on a budget or ready to drink at an earlier age.
Secondary fermentation (Second Fermentation): (wine making term). Fermentation which takes place after the initial, alcoholic fermentation. Primary fermentation is alcoholic fermentation where yeast converts sugars to alcohol and carbon dioxide. Secondary fermentation can be malolactic fermentation wherein bacteria convert the sharp tasting malic acid to the softer lactic acid and carbon dioxide. Part of the production of most red wines, and some white wines, this process may be induced or manipulated to achieve certain flavor characteristics. (more detail about sparkling wines)
Screwcaps: Manufactured, threaded bottle closures. They are not as romantic as cork whcih is a less than ideal bottle closure. It is subject to infection with fungus which can taint the wine. Additionally, corks can dry out and become compromised resulting in spoiled wine.
Shatter: Failure of the fruit to set (develop) in place of each flower. Most commonly, shatter occurs because the flowers were not pollinated. Additionally, shatter refers to the loss of small, newly formed berries from the vine. Unusually cold or wet weather predisposes the vines to this phenomenon. Poor or very early berry maturation - such as is seen in early spring - also raises the risk of shatter. The result is a very small crop, if any. It is beneficial for some shatter to occur since a full crop on a vine would have difficulty ripening and the resulting quality would be compromised. A green harvest is conducted to prevent this. Aslo: "coulure" in French.
Sherry: A fortified wine originating from southern Spain. Most commonly dry, it is produced by the addition of spirits towards the end or after the fermentation process. This is in contrast to Port, which is fortified before the fermentation process ends and is thus a sweet wine.
Sideways: (Motion Picture). Also called "The Movie" by people in Santa Barbara wine country. "Sideways" depicts the antics of two men reaching middle age with little success and nothing but flaws and neurotic obsessions. Set and Filmed in Central Coast wine country. The appearance of several wineries and their tasting rooms in the film is both milked to painful excess by some and shrugged off by others - depending on winery.
Social Wine: A wine best suited for drinking in social setting or while socializing, as opposed to being consumed with food. These wines can be sweet, owing to significant levels of residual sugar, or they can be highly extracted with high levels of alcohol. Not uncommonly, these wine are also heat bombs.
Soft: (tasting term). Describes a wine low in acids or tannins. Soft wines are easy to drink but not generally regarded to have much longevity.
Sommelier: A trained wine professional, expert in wine. Sommeliers are specialized staff in fine restaurants. They are responsible for wine purchasing, wine cellar management and training service staff. Working with the chef, they develop wine lists and suggest wine-food pairings. Sommeliers are certified by The Court of Master Sommeliers a British-based organization with an American chapter since 1977 with only a small number of individuals attaining the title of Master Sommelier. Another organization is The Sommelier Society of America which offers education and professional certification.
Sonoma: (AVA). One of the six wine producing counties of the North Coast AVA. The climate in the region is moderate and diverse with marine influences. All varieties of grapes are grown in the county in its 12 AVAs: Alexander valley, Bennett Valley, Carneros, Chalk Hill, Dry Creek Valley, Knights Valley, Northern Sonoma, Rockpile, Russian River, Sonoma Coast, Sonoma County Green Valley, Sonoma Mountain. More.
Sparkling wine: A wine intentionally made to contain bubbles or carbonation. These vary in the way the are produced and the grapes used as well as the level of residual sugar depending on regions. The opposite of still wine (read more)
Specific Gravity: (wine making term). The density of any substance divided by the density of water. Relevant to fermenting must because it helps the wine maker evaluate must weight.
Spicy: (tasting term). A broad term indicating a smell or flavor of spices such as pepper, cinnamon, cloves, anise, cardamom and others. Typical of certain wines and a desirable element of others. See also: Bien Nacido spice, hard spice.
Spinning cone: Alternate name for centrifuge.
Stale: (tasting term). Describes a dull or heavy wine. Typically one that is oxidized or not fresh and deficient in acidity.
Stalky: (tasting term). Describes wines with an unpleasant green, vegetal or astringent character. Typically applied to wines which were fermented too long with the stems. See: stemmy, below.
Stemmy: (tasting term). Describes wines with an unpleasant green, vegetal or astringent character resulting from the wine having excessive contact with stems during fermentation. See: stalky, above.
Still wine: Describes a wine intentionally made not to have bubbles. The opposite of sparkling wines. Wines intended to be still, but containing bubbles are flawed.
Streamlined: (tasting term). Describes wines with measured extract and concentration of flavors. There is no deficiency in the wine's body and flavor profile. Rather it is balanced but not bursting with robust aromas and flavors. Not a negative like 'lean'.
Structure: (tasting term). Refers to the interplay of tannin, glycerol, alcohol and acidity. Appropriate levels of these components make for a pleasant mouthfeel, body and texture. Wines lacking in structure are often called flabby.
Sugar: A category of organic compounds in grapes, produced through photosynthesis. This is mostly sucrose. Yeast converts sugar to alcohol during fermentation.
Sugar ripeness: (wine making term). The condition where grapes reach a certain sugar concentration (usually measured in degrees Brix). Sugar ripeness is essential to alcoholic fermentation and is watched closely. This is different from physiological ripeness which refers to the ripening of substances other than sugar in the grapes (namely tannins).
Sulfites: Sulfur-containing compounds (typically Sulfur Dioxide - SO2) used as food preservatives. Winemakers use sulfites to keep wine must from spoiling because they arrest metabolic processes of yeasts and bacteria. However, even wines that have not had sulfites added by the wine maker may contain small amounts produced naturally during fermentation. Current wine making methods utilize very small amounts of sulfur. US regulations dictate that the "Contains Sulfites" label be placed on the wine if it contains levels of sulfites above 10 parts per million. Anything below that level does not need to have the label, but it still may contain sulfites.
Sulfur: An elemental substance used extensively in winemaking. It is used in prophylaxis against Oidium, as a disinfectant in between vintages in winery facilities, it is added to must and finished wines to prevent spoilage and it is also used in winemaking to stop fermentation. Excessive amounts may give an unpleasant mothball or burnt match aroma.
Super Tuscan: The term was coined by an English journalist to validate the richer blends of Italian varietals with Bordeaux varietals such as Cabernet Sauvignon and Merlot. As winemakers experimented, the Italian white varietals used in blending were replaced with Bordeaux reds. Under Italy's controlled system of appellations, these blends were ranked with the poorest quality wines: vino da tavola ("table wine").
Supple: (tasting term). Describes a wine which is soft, lush, velvety and balanced by full flavors. It is a sign of harmony in wine.
Sur lie: (French wine making term). [sur LEE] [?] Describes a wine making method where wine is allowed to lie on its lees for some time before being racked off. The purpose of this is to add richness and flavor to the wine.
Synthetic closure: A synthetic cork. These are becoming more common as a way to avoid wine spoilage resulting from failure of the natural cork to maintain a seal.
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