Wine Glossary

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Salmanazar- An oversized bottle holding 9 liters, the equivalent of 12 regular bottles.

Smoky- Usually an oak barrel byproduct, a smoky quality can add flavor and aromatic complexity to wines.

Soft- Describes wines low in acid or tannin (sometimes both), making for easy drinking. Opposite of hard.

Spicy- A descriptor for many wines, indicating the presence of spice flavors such as anise, cinnamon, cloves, mint and pepper which are often present in complex wines.

Stale- Wines that have lost their fresh, youthful qualities are called stale. Opposite of fresh.

Stalky- Smells and tastes of grape stems or has leaf- or hay-like aromas.

Stemmy- Wines fermented too long with the grape stems.

Structure- The interaction of elements such as acid, tannin, glycerin, alcohol and body as it relates to a wine's texture and mouthfeel. Usually preceded by a modifier, as in "firm structure" or "lacking in structure."

Subtle- Describes delicate wines with finesse, or flavors that are understated rather than full-blown and overt. A positive characteristic.

Supple- Describes texture, mostly with reds, as it relates to tannin, body and oak. A positive characteristic.

Sur Lie- Wines aged sur lie (French for "on the lees") are kept in contact with the dead yeast cells and are not racked or otherwise filtered. This is mainly done for whites, to enrich them (it is a normal part of fermenting red wine, and so is not noted). Originated in Burgundy, with Chardonnay. Popular in Muscadet, Alsace, Germany (Riesling and Pinot Gris) and California. Adds complexity to Chardonnay and Sauvignon Blanc; can occasionally be overdone and lead to a leesy flavor that is off-putting.