Regional Cellars - Wine Terms (S)

A B C D E F G H L M N O P R S T U V Y

Sediment – Solid material which settles to the bottom of a bottle.

Sharp -A tasting term that describes high acidity in a wine.

Skin – Part of a grape which encapsulates the fleshy pulp, contains flavour, pigment and tannin.

Skin Contact – Wine that is partially fermented while still in contact with the skins rather than being separated before fermentation.

Soft – Descriptive of a wine with low tannins and is well balanced overall.

Stabilisation – a wine processing operation that undertakes to make sure the wine remains clear and does not form unwanted deposits or other types of chemical reactions that could adversely affect the wine.

Subsoil – Layer of earth beneath the topsoil lying on the rock bed. This soil needs to drain well for ideal viticultural conditions.

Sulphur Dioxide – Principally a preservative used by winemakers to prevent oxidization.

Sustainable Viticulture – Viticulture which has the overt aim of preserving the environment and using less chemicals. Not the same as organic viticulture.

Sweet – The taste primarily of residual sugar.