SANGIOVESE A semi-classic red-wine grape grown in the Tuscany region of Italy. Used to make Chianti and other Tuscan reds. Notable clonal versions include Sangiovese Grosso, and Sangiovese Piccolo. Also grown in California where it is used to produce promising medium-bodied reds with rich cherry or plumlike tones.
SANGIOVESE GROSSO See Sangiovese Also known as the Prugnolo Gentile grape. Blended with Canaiolo Nero to create Chianti. The Brunello variety is used for the dark red, slow-maturing Brunello di Montalcino.
SAUVIGNON BLANC A classic white-wine variety widely planted in the Bordeaux and eastern Loire regions of France. Also widely grown in the United States, although less popular than Chardonnay, and in New Zealand. In cooler regions it displays herbal tones, while in warmer regions, more citrus-like tones.
SAUVIGNON VERT Another name for the Tocai Friulano grape of northern Italy. In California the grape known as Sauvignon Vert is probably a Muscadelle varietal clone.
SAVAGNIN A semi-classic grape grown in the Jura region of France. Used to create the notable Vin Jaune, a maderized wine that takes several years to mature. Possibly identical to the Traminer grape. Also called Kleyner in the Alsace region of France.
SCHEUREBE A white-wine grape cross between Sylvaner and Riesling widely grown in the Rheinhessen, Rheinfalz and Franconia regions of Germany. Used to produce full-bodied, aromatic whites that often meet Auslese Pradikat standards.
SCHIAVA A minor red-wine grape found in the Trentino region of Italy. Used to make full-bodied, fruity reds best served chilled.
SCHIAVA GROSSA Identical to the Trollinger of southern Germany. A variant found in the Trentino-Aldo region of Italy is known as Schiava Gentile.
SCIACCARELLO A minor red-wine grape widely grown in Corsica. Blended with Malvoisie and others to create local reds.
SCUPPERNONG A native American Muscadine grape variant grown primarily in the southeastern and Gulf of Mexico regions of the United States.
SEMILLON A semi-classic grape widely grown in the Bordeaux region of France, Australia, and California. Often blended with Sauvignon Blanc, but also used to make dry whites. When cultivated with the fungus Botrytis cineria it produces sweet whites of exceptional quality, most notably Sauternes.
SEREKSIA A rare eastern European white-wine grape varietal native to the Danube river basin region. Also grown in New York state, and used to make a very sweet, fruity white wine.
SEYVAL BLANC A French-American hybrid grape widely grown in cooler regions of Europe and North America. Used to make high quality white wines, including a crisp, dry, fruity white reminiscent of Chablis.
Sharp Having biting acidity or tannins.
SHIRAZ The Australian name for the French Syrah clone grown in Australia. Used to make red wines that are robust, but less intense than their French Rhone cousins.
Short Describing the finish of a wine whose flavor does not linger on the palate; the opposite of long.
SIEGERREBE A white-wine grape cross between Gewurztraminer and an unknown table grape grown in limited acreages in Germany. Used for blending purposes in small percentages.
