SHARP.
Bitter wine, hard and acidic, due to having been made with grapes picked before fully ripe.
SKIN.
Skin of the grape.
SLIGHTLY SPARKLING.
Can be noted in some young wines. It consists of the presence of natural carbonation in the form of bubbles.
SLOW.
Young wine which is less developed than the rest of its type and of the same harvest.
SMOOTH.
Wine which contains between 5 and 15 grams of sugar per litre because it has not completely fermented. Although not considered a sweet wine, it is moderately sweet.
SOFT.
Harmonious, without too many acids or tannins, pleasant to the palate. This is the opposite of hard.
SOOTHING.
Aroma which is produced as a result of the grape variety which is used to make a wine, the land or the ageing. The aromas of incense, cedar, pine and camphor, among others, may be soothing. This is a noble quality of a wine.
SPICY.
Describes the presence of flavours of spices - aniseed, cinnamon, clove, mint or pepper are some of the most frequent ones. This type of flavour is often present in complex wines.
STAINED.
This is a white wine with a slightly pinkish colour due to having been in tanks which formerly held red wine.
STALE.
Wine with characteristics which have not resisted the passing of time and have lost their optimum merits.
STAVE.
Piece of worked wood which forms the structure of the barrel.
STEELY.
Pale colour with metallic sparkles which can be seen in some white wines.
STONY.
Excessively dry white wine, such as Sauvignon Blanc, the bouquet of which reminds one of the blow of a stone against metal.
STRAW-COLOURED.
Said of a pale-coloured white wine, pale like straw.
STRAWBERRY.
Fruity aroma which appears in certain red or rosé wines and in some ports. It may also be found in sparkling wines elaborated with grapes of the Pinot Noir variety.
STRUCTURE.
The interaction of elements such as acid, tannin, glycerine, alcohol and body, in relation to the texture and the sensation which a wine produces in the mouth. This expression normally appears qualified (“firm structure” or “lacking structure”, for example).
SWEETNESS.
Slightly sweet taste which stands out from a mainly dry or tannic flavour.
