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 […]
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Robust describes wines that are full-bodied, with a strong, powerful character, often with high alcohol content and pronounced flavours. Robust wines are typically rich and complex, offering depth in both taste and aroma, and are often best enjoyed with food that matches their intensity.
Rootstock refers to the part of a grapevine that provides the root system, onto which a scion from another vine is grafted. The choice of rootstock can influence a vine’s resistance to pests, diseases, and environmental stresses, as well as its growth and grape production. Rootstock selection is a crucial […]
Rosé wines are made from red grapes, with minimal contact between the grape skins and juice, resulting in a pink color. These wines can range from dry to sweet and are known for their fresh, fruity flavours and aromas, including strawberries, cherries, and raspberries. Rosé is enjoyed for its versatility […]
Roussanne is a white grape variety primarily grown in the Rhône region of France, often blended with Marsanne. It produces aromatic wines with high acidity, featuring flavours of pear, apricot, tea, and honey. Roussanne can contribute to the complexity and aging potential of Rhône blends and varietal wines.
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 […]