Smoky Having the aroma and flavor reminiscent of smoke, typically due to oak aging.
Soft See Delicate, Light. Sometimes used on a label to indicate low alcohol content.
Solid See Firm.
Sour See Acetic.
SPANNA A local name for the Nebbiolo grape grown in the Piedmont district of Vercelli in Italy.
SPATBURGUNDER See Blauburgunder.
SPATROT A white-wine grape widely grown in Austria. Often blended with Rotgipfler to make the popular white Gumpoldskirchen village wine. Also known as Zierfandler.
Spicy Having the flavor or aroma of spices such as clove, mint, cinnamon, or pepper.
Spritzy Having a light prickle on the palate, due to the presence of carbon dioxide, typical of young wines; The Italian term is Frizzante.
Steely Especially firm or structured, typically with high acidity.
STEEN See Chenin Blanc.
STEUBEN A native American hybrid red-wine grape grown in the eastern and midwestern regions of the United States. Used to make light, foxy red wine.
Stiff See Closed.
Strong See Big, Full-bodied.
Structure The way the elements in a wine are configured, ideally in balance.
Stuffing Big, full-bodied wines are said to have "Stuffing".
Sulphur, SO2 An antioxidant used in wine production, and a natural by-product, in minute quantities, of fermentation.
SULTANA Known as the Thompson Seedless in California..
Supple Ready to drink, and yielding in flavor.
Sweet Containing a noticable amount of grape sugars that were not completely converted to alcohol during fermentation. Intense fruit flavor may also contribute to sweetness, even in dry wines. Ideally present in balance with acidity.
