Glossary

Sancerre: (Sahn-SEHR) A dry white wine from the Loire Valley region of France.

Sangiovese: (San jo-VAY-zay) A red grape grown primarily in Tuscany, Italy.

Sauternes: (Sew-TURN) A sweet white wine from the Bordeaux region of France.

Sauvignon Blanc: (SOH-veen-yown BLAHNK) A white grape grown primarily in the Loire Valley, Graves, and Sauternes regions of France, and in Washington State and California (where the wine is sometimes called Fumé Blanc).

Sekt: A German sparkling wine.

Sémillon: (Say-mee-YAW) A white grape found primarily in the Graves and Sauternes regions of Bordeaux, France.

Short-vatted: A term for a wine fermented with the grape skins for only a short time.

Silvaner: A white grape grown in Germany and Alsace.

Solera system (So-LEHR-4h) A process used to systematically blend various vintages of Sherry.

Sommelier: (So-meI-YAY) The French term for cellarmaster, or wine steward.

Spätlese: (SHPATE-lay-zuh) A white German wine made from grapes picked later than the normal harvest.

Spumante: An Italian sparkling wine.

Stainless-steel tank: A container that (because of its capability for tem erature control) is used to ferment and age some wines.

St-Emilion: (Sahnt Ay-meet-YOHN) A district in the Bordeaux region of France.

St-Estèphe: (Sahnt Ay-STEFF) A district in the Bordeaux region of France.

St Julien: (Sahnt Zhoo-lee-EHN) A district in the Bordeaux region of France.

St-Véran: (Sahn Vay-RAHN) A white Mâconnais wine one step above Mâcon-Villages in quality.

Sulphur dioxide: A substance used in winemaking and grape growing as a preservative, an antioxidant, and also as a sterilizing agent.

Süss-Reserve: The unfermented grape juice added to German wine after fermentation to give the wine more sweetness.

Syrah: (See-RAH) A red grape grown primarily in the Rhône Valley re gion of France.

Tafelwein: A German table wine.

Tannin: A natural compound that comes from the skins, stems, and pips of the grapes and also from the wood in which wine is aged.

Tavel: A rosé wine from the southern Rhône Valley region of France.

Tawny Port: A Port that is lighter, softer, and aged longer than Ruby Port.

T.B.A.: An abbreviation for the German wine Trockenbeerenauslese.

Tempranillo: (Temp-rah-NEE-yoh) A red grape grown primarily in Spain.

Thompson seedless: A white grape grown in California and used to make jug wines.

Trebbiano: (Treb-bee-AH-no) A white grape grown in Italy. Trocken: The German term for "dry."

Trockenbeerenauslese: (Troh-ken-bear-en-OUSE-lay-zuh) The richest and sweetest wine made in Germany from the most mature grapes.

Tuscany: (TUSS-cah-nee) A region in Italy.

Varietal wine: A wine that is labelled with the predominant grape used to produce the wine, i.e., a wine made from Chardonnay grapes would be labelled "Chardonnay."

Veronese wines: The wines from Veneto, Italy: Valpolicella, Bardolino, Soave, and Amarone.

Village wine: A wine that comes from a particular village in Burgundy.

Vin de Pays: (Van deh Pay-EE) A French classification one step below V. D. Q. S.

Vino Nobile di Montepulciano (VEE-noh NOH-bee-leh dee Mon-tehpull-CHAH-noh) A D.O.C.G. red wine from the Tuscany region of Italy.

Vins de Table: (Van deh TAH-bluh) Ordinary French table wine.

Vintage: The year the grapes are harvested.

Vitis labrusca: A native grape species in America.

Vitis vinifera: (VEE-tiss Vih-NIFF-er-ah) A European grape species used to make European and California wine.

Viognier: (Vee-own-YAY) A white grape from the Rhône Valley region of France.

Volnay: (Vohl-NAY) A village in the Côte d'Or region ofBurgundy, France.

Vosne Romanée: (Vohn Roh-mah-NAY) A village in the Côte d'Or region of Burgundy, France.

Vougeot: (Voo-ZHOH) A village in the Côte d'Or region of Burgundy, France.

Vouvray: (Voo-VRAY) The white "chameleon" wine from the Loire Valley region of France; it can be dry, semi-sweet, or sweet.

Wood Port: Ruby and Tawny Port; they're ready to drink as soon as you buy them.

Zinfandel: A red grape grown in California.

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