Swiss Wine Regions

Glossary of S

Sack

An early English term for what is now called Sherry.

Salmanazar

A large bottle holding nine litres, the equivalent of 12 regular wine bottles.

Sangria

A tart punch made from red wine along with orange, lemon and apricot juice with added sugar.

Schiller wine

Schiller wine is a Rotling made by mixing white and red grapes in the must. The grapes have to be harvested from the same parcel in the vineyard and must meet the minimum QbA (Qualitätswein bestimmter Anbaugebiete) of the specified region to be marketed as a Schiller wine. Because of the color Shiller wine is often called a rosé, but that’s not strictly correct. A Rosé is made exclusivly with red wine grapes.

Shiller wine produced in Graubünden tends to have higher proportions of red wine grape, while in Valais it’s reversed with white grapes, usually Fendant (Chasselas), having a higher percentage. Shiller wine is also made in St. Gallen.

Scion

Grape variety grafted to the rootstock.

Screwcap

An alternative to cork for sealing wine bottles, comprising a metal cap that screws onto threads on the neck of a bottle. Also called a stelvin.

Sec

French for dry, except in the case of Champagne, where it means semi-sweet.

Sekt
Semi-generic

Wines made in the United States but named after places that the Alcohol and Tobacco Tax and Trade Bureau requires be modified by a US name of geographic origin. Examples would be New York Chablis, Napa Valley Burgundy or California Champagne.

Sharp

Acid taste on the palate. Not necessarily unpleasant smoky flavour and aromatic complexity. Usually a by-product of fired (toasted) oak barrels.

Sherry

A fortified wine that has been subjected to controlled oxidation to produce a distinctive flavor.

Skin

Essential part of red wine making as it contains pigments, flavonoids and tannins.

Skin contact

Continual and deliberate contact of the skins with the juice during the winemaking.

Soft

Describes a wine with a mild tannin or acid sensation with no harshness on the palate or in the aftertaste.

Solera system

A system of fractional blending used in the production of fortified wine. Usually, a stack of barrels will have the youngest wines at the top and the oldest at the bottom. Wine is removed from the bottom barrels for bottling and topped up from the row above. In this way, a consistent wine can be produced over many years. This process is used for Sherry.

Sommelier

A trained wine expert that often works in fine restaurants.

Sorbic acid

Used to kill yeasts and moulds but can produce the undesirable odour of crushed geranium.

Sparkling wine

Effervescent wine containing significant levels of carbon dioxide.

Spätlese

German for late harvest wine.

Spinning cone column

Machine used to reduce the amount of alcohol in a wine.

Split

A wine bottle that holds approximately 6 oz (175-187 mL) or one-fourth the equivalent of a typical 750 mL bottle; a single-serving.

Spumante

Italian for sparkling. Generally any sparkling wine from Italy, although producers of Franciacorta have stated that Franciacorta is not a spumante.

Stabilisation

Processes used to stop the wine from deteriorating.

Stelvin

A brand of screwcap.

Still wine

Wine that is not sparkling wine.

Stoving wine

A production method of artificially mellowing wine by exposing it to heat.

Sulfites

Compounds (typically: potassium metabisulfite or sodium metabisulfite) which are added to wine to prevent oxidation and microbial spoilage.

Sulphur dioxide (SO2)

Used since Roman times to preserve, disinfect and reduce oxidation in wines. It is referred to on food and wine labels as Preservative (220) added.

Sweet

More than fruity; pertaining to the sugar level in finished wine.

Sweetness of wine

Defined by the level of residual sugar in the final liquid after the fermentation has ceased. However, how sweet the wine will actually taste is also controlled by factors such as the acidity and alcohol levels, the amount of tannin present, and whether the wine is sparkling.

Syndicat des Vins de Bordeaux et Bordeaux Superieur

An organisation representing the economic interests of wine producers in Bordeaux.

Glossary by Letter

  • A (21)
  • B (36)
  • C (38)
  • D (17)
  • E (8)
  • F (24)
  • G (5)
  • H (7)
  • I (4)
  • J (2)
  • K (1)
  • L (10)
  • M (25)
  • N (5)
  • O (10)
  • P (23)
  • Q (1)
  • R (13)
  • S (31)
  • T (21)
  • U (2)
  • V (22)
  • W (11)
  • Y (2)
  • Z (1)

The Wine Grapes of Switzerland

Heida

From France’s Franche-Compté region, Heida is a rarity that is grown in the high vineyards of Visperterminen (Upper Valais) with the help of the warm Foehn winds. Probably brought into Valais by the Ligurians during their retreat into the mountains.

Amigne

Amigne was brought to Switzerland by the Romans. This grape can also produce a Sauternes-like late harvest wine. These wines are ready to drink in two to three years, but some can be aged.

Pinot blanc

Pinot blanc is a mutation of Pinot Gris. It may have found its way up the Rhône to Valais with any number of mercenaries returning to Switzerland, and today small quantities are cultivated in many Swiss wine regions. When grown in favorable conditions it produces a fruity wine with good acidity.

In vino veritas.

Pliny the Elder

Swiss Alps, cows, wine bottle and large clock face in Bern, Switzerland

Fine Swiss Wine

Discover Switzerland’s odd grapes, small producers, and eclectic tastes