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Find Wine Terms From S to Y.Wine terms can be confusing; in this wine glossary you will find definitions to common wine terms from letter S to Y. S Sec A French term that means dry. Ironically, when it describes Champagne, it means that the wine is somewhat sweet. Second Fermentation When making Champagne, it is a fermentation that occurs after the first fermentation. This happens in the bottle, and produces the distinctive bubbles. Second fermentation in table wine is undesirable. Second Wine A term that describes a wine of lesser quality and price made by a winery. A winery’s “second label”. Sediment Particles and other matters existing in a wine. These particles are harmless, and sometimes present even in high quality wines. Skin Contact Process by which the juice is kept in contact with the grape skins. All red wines go through this process, but only some white wines do. Smoky An aroma and taste reminiscent of smoke. Sommelier A French term for wine steward. Sparkling Wine A wine that has bubbles. The best-known sparkling wine is Champagne. Spicy A term that describes a wine that has flavors reminiscent of pepper and other spices. Split A smaller wine bottle, containing 187.5 milliliters, or 6.4 ounces. A standard bottle of wine contains 750 milliliters. Still Wine A wine that is not a sparkling wine. T Table Wine Wines that have a percentage of 9 to 15 alcohol level by volume. The term is also used to describe non-sparkling wines that are served with a meal. Tannin A compounded derived from the skins, stems, and seeds of the grape, as well as from oak barrels. Wines that are high in tannin have a mouth feel similar to eating walnuts or drinking strong black tea. Tartrates Tartaric acid salts that look like small snowflakes. They are harmless to the wine, and they have no taste or odor. Tears See legs. Terroir A French term that describes the growing conditions in a particular vineyard. These conditions include the type of soil, climate, drainage, altitude, topography, slope, and other elements. Texture Term that describes the feel of the wine in the mouth. Toasting The act of charring the inside of a new wine barrel, in an open flame, in order to caramelize the wood. Wines that are aged in a charred barrel will take on a character reminiscent of vanilla. Transfer Process A method of making sparkling wine that is less expensive than the traditional Méthod Champenoise. After the second fermentation in the bottle, the wine is transferred to a tank, where the solids are removed.
Wine terms starting with: U Ullage The air space between the wine and the top of the bottle or container where the wine is kept. If there is too much ullage, the wine may oxidize. Unfiltered Wine that has not been filtered in order to clarify it. Many winemakers believe that filtering strips wines of texture and flavors. Unfined Wine that has not been fined in order to clarify it. Many winemakers believe that fining can ruing the texture and flavor of a wine. Unfined wine can be filtered. V Varietal Wine that is made from one particular variety of grape, such as chardonnay, pinot noir, cabernet sauvignon. Viniculture The science of winemaking. Vintage The year that the grapes were grown. If the wine is made from a single vintage, the year will appear on the bottle label. There are many wines, such as many Champagnes, sherries, etc., that are not made from vintage grapes, they are blended from wines of several different vintages. Vintner A person who sells wines. The owner of a winery. Viticulture The science of growing grapes. Vitis Vinifera The species of plan to which most of the wine grapevines belong. W Weight A term that describes how a wine feels in the mouth. It relates to the sensation of volume, whether the wine feels light or heavy. Wood Tannins The tannins in a wine that are attributed to the wood in the barrel where the wine has been fermented or aged, rather than to the skins and seeds of the grape. Y Yeast Organisms responsible for turning grape juice into wine (fermentation). Yeasty Aroma, similar to bread dough, that is reminiscent of yeasts used in fermentation. Yield The amount of fruit that a vineyard produces. Low yields are associated with high quality wines while high yields are associated with wines of lower quality. I hope That You Have Found These Wine Terms Helpful.Return to Home Page from Wine Terms
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