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There are scores of "S" words used by wine lovers to describe their favorite beverage and the methods used in its production. Here are just a few.
Secondary fermentation: This is an additional fermentation which occurs after the first fermentation [the one that converts grape sugars into alcohol]. It is used to create the effervescence in sparkling wines [this is a whole column in itself.] In addition, it occurs in malo-lactic fermentations where harsher 'apple' acids are converted to softer 'milk' acids [ML deserves another whole column someday.]
Settling: This is the natural clarification of wines after fermentation. It occurs in the tank or barrel as solids remaining in the liquid slowly drop to the bottom of barrel or tank over several weeks or months. It will be followed by a series of mechanical filtration before the wine is released to the public.
Sharp: This is descriptor for a wine with excessive acid levels and the desired balance among natural sugars, acids, fruit and mouth feel disappears.
Silky: Is used as a descriptor for a wine that is extremely pleasant, with a smooth texture as often found in older wines which have spent many years in a bottle.
Smoky: It can be an aromatic characteristic of some wines [often red wines] reminiscent of smoke from a far-off summer campfire. However, given the wildfires in west coast vineyards, it is an attribute that has cost the industry millions of research dollars to manage.
Soft: A soft, finished wine would have an agreeable, understated blend of its tannins and acids leaving a pleasing after-taste and pleasant 'finish.'
Solera: In the process of making true 'sherry': the vintner draws off small portions of sequential vintages of the same wines, from one barrel to the next to the next, often in the open air and in freezing temperatures over several years.
Sparkling: A sparkling wine contains effervescence; in Europe, only the French can legally call bubbly wine 'Champagne' after the viticulture district of the same name; increasingly American winemakers are using 'Sparkling wine' to replace the traditional 'champagne' terminology.
Spicy: Is a characteristic of some wine varieties that show hints of various spice aromas and flavors in both the nose and finish; Gewürztraminer is the stereotypical varietal associated with 'spicy.'
Steely: This is a characteristic in some Germanic style wines that show a good acid backbone against natural sweetness. It is often used to describe classic dry Rieslings.
Still: A wine that is not sparkling often called 'table' wine.
Structure: This is a descriptor for wines having a good physical make up, with a balance among alcohol, fruit intensity, sweetness and acid.
Sweet: This is the easiest to understand for the novice. The result: a pleasant taste that comes from a combination of fruity flavors and natural sugars left after a wine has finished fermentation.
For additional information: dwinchell@ohiowines.org.