Short
A tasting term referring to the finish of a wine. Short is not a positive. The length of time that the flavors of a wine persist in the mouth after tasting is a significant indicator of quality. Fine wines will have a lingering aftertaste, whereas a wine in which the flavors end abruptly is generally of lower quality.

Silky
A term used when tasting wine that refers to a particular mouthfeel. Silky wine will have a texture and a finish that is very smooth. It relates to the wine's balance and is usually characteristic of fine red wines that have aged sufficiently for the tannins to soften.

Simple
A term used when tasting for a wine that is not complex; it lacks different levels of flavor and aroma. Most wine is simple to some extent; only the extraordinary ones are considered truly complex.

Skin
The grape's outermost layer, sometimes also called the husk or hull. The skin is important because it provides the majority of a wine's color and supplies much of its flavor and tannin as well. Many varieties of grape, including those earmarked for making red wines, have pulp and juice that is quite light in color. If it weren't for the grape skins we wouldn't have red wine as we know it. This explains how rosé wines can be made from red wine grapes; the skins are quickly taken away from the juice. Not surprisingly, different grape varietals have different skin qualities. The thick and somewhat tannic skin of Cabernet Sauvignon produces wines that are dark and tannic. Nebbiolo grapes, by contrast, have a thin skin with a lot of tannin, so wine made from the variety is lighter in color but heavy when young. Pinot Noir has a thin skin and low tannin levels, and the resulting wines are crisp with a distinctive fruit character, and thus enjoyable in their early years.

Smoky
A tasting term reflecting a smoke-like flavor and aroma in a wine. Sometimes it can result from the wine being aged in oak barrels; other times the smokiness comes via the soil from which the grapes were harvested.

Smooth
A term used in wine tasting referring to the way the wine feels in the mouth. This tactile impression is related to the wine's overall acidity - not just its tannins - which contribute to the sensation of a wine being "soft" or "hard". Smoothness is considered the opposite of sharpness.

Soave (s'wah'-veh)
The most well known white wine in Italy, it's produced in the area around Verona in the northeast of the boot shaped country. Many wine enthusiasts would say the majority of Soave is uninspiring, produced to satisfy global desire for the famed wine. However, there are small producers in the region who craft high quality Soave, especially those in the Soave Classico DOC, which is the oldest zone of production. The Garganega varietal is the main grape used in the blend, often with Trebbiano in a supporting role (up to 30% of the blend).

Soft
A tasting term for wines that are in optimal balance - fruity, pleasing, and approachable. Usually it's indicative of a harmonious union between tannin and acid, both of which are apt to be low in a soft wine. For its opposite, see Hard.

Solid
A wine tasting term for wines that are firm, full-bodied and full of alcohol, acidity, tannin, and fruit. Occasionally the word is applied to a young wine expected to evolve well with age.

Sommelier (so-mel-yay)
Originally a French term, the title is often used very loosely today for a wine steward or waiter in charge of wine. In fact, a true sommelier at a high-end restaurant is responsible for a broad spectrum of tasks, including the development of the wine list, product acquisition, and proper cellaring. In addition, the sommelier will suggest appropriate pairings for the restaurant's various dishes. Today there are a number of organizations offering credentials and training in this field, including the classification of Master Sommelier offered by The Court of Master Sommeliers. As of 2008, fewer than 200 people hold this exclusive title.

Sound
A term used simply to indicate that a wine does not have any obvious defects. "Sound" is a low bar (any properly made wine should meet this criterion) so, while it is a positive term, it should not be thought of as praise.

Sour
A tasting term for a wine that's full of very sharp, vinegar-like acids. Sour wine is not simply tart; it is beyond that, implying the wine has a serious defect and is becoming vinegar. Fortunately, it's uncommon today to encounter such an undrinkable, sour wine.

Sparkling Wine
Carbonated wine is known as "sparkling wine", the most famous of which is Champagne. There are several methods for making sparkling wine, but the technique for making the finest quality examples, including all Champagne, is known as the methode champenoise, which involves the secondary fermentation of the wine by yeast inside the closed bottles. Another technique is called the transfer process, whereby the production process begins inside bottles and then the wine is transferred to tanks, at which time the sediment is filtered. The wine is then finished by adding it to new bottles while pressurized. An even more commercial method is the Charmat Method, whereby the wine undergoes secondary fermentation in bulk in tanks prior to bottling. Finally, another technique is to simply add pressurized carbon dioxide to a still wine, just as if it were a cola. This process results in large bubbles that don't last long in the glass and no quality sparkling wine is made that way. According to European Union regulations, a sparkling wine may bear the name Champagne only when it originates in the Champagne region of France. The United States, Australia and other New World wine producing countries don't have the same regulations, so they allow their domestic sparkling wines to be labeled with the term "Champagne." In the ever-growing global market this may change. In early 2008 a large shipment of U.S. sparkling wine was confiscated and destroyed in Belgium by agents of the European Union because it was labeled "Champagne".