Sauternes is a prestigious sweet wine region in Bordeaux, France, known for its luscious, botrytized wines made from Sémillon, Sauvignon Blanc, and Muscadelle grapes. These wines are characterized by their rich, complex flavours of honey, apricot, and nuts, with balanced acidity. Sauternes’ sweetness and depth are the result of noble […]
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Sangiovese is a red grape variety native to Italy, most famously used in Chianti and Brunello di Montalcino wines. It produces medium to full-bodied wines with high acidity and tannins, characterized by flavours of red cherries, earth, and herbs. Sangiovese is versatile, forming the backbone of many Italian wines and […]
Saignée is a winemaking technique used to concentrate red wines by bleeding off (saignée) a portion of the juice from the must. This process also results in a rosé wine from the removed juice. Saignée can enhance the remaining red wine’s intensity, color, and tannin structure while producing a quality […]
Sec is a French term used to describe dry wines, indicating wines with low residual sugar content. In the context of Champagne and sparkling wines, sec indicates a slightly sweet style, as the term’s meaning varies with the wine type. Sec wines are appreciated for their crispness and ability to […]
Sediment in wine refers to the particles that naturally settle out of the wine over time, especially in aged wines. It consists of dead yeast cells, grape solids, and tartrates. Sediment is harmless but can affect the wine’s appearance and texture, so decanting is often used to separate the wine […]
A sommelier is a trained and knowledgeable wine professional, typically working in fine restaurants, who specializes in all aspects of wine service, including wine and food pairing. Sommeliers are responsible for the wine list, serving wine, and educating guests about different wines and their characteristics.
Spätlese is a German wine classification indicating “late harvest,” with grapes picked later in the season for higher sugar concentration. Spätlese wines can range from semi-sweet to sweet, characterized by rich flavours and potential for aging. They are part of the Prädikatswein category, reflecting a higher quality level and ripeness […]
Sur Lie is a French winemaking practice where wine is aged on its lees (dead yeast cells) for an extended period. This method enhances complexity, imparts a creamy texture, and can add flavours such as bread or yeast to the wine. Sur Lie aging is commonly used in the production […]
Sulfites are compounds used in winemaking as preservatives and antioxidants to protect wine from oxidation and bacterial spoilage. While naturally occurring in small amounts, additional sulfites are often added during the winemaking process. Some individuals may be sensitive to sulfites, leading to labeling requirements in many countries.
Sancerre is a wine region in the Loire Valley of France, renowned for its crisp, aromatic white wines made from Sauvignon Blanc. Sancerre wines are known for their high acidity, minerality, and flavours of citrus and grass, reflecting the region’s chalky limestone soils. The area also produces Pinot Noir, used […]