Acetic acid is the volatile acid in wine that turns wine to vinegar. In small levels it adds to the complexity of flavour and in high levels it cau...

A tasting term to describe a wine that has a freshly fermented flavour.  

Originally a French word that is used to describe how a particular region’s climate, soils, aspect (terrain), and traditional winemaking practices ...

Sulfur compounds affect the aroma and taste of wine. In low levels they offer positive aroma characteristics, including mineral-like flavours, grap...

Sulfites (Sulphites), sulfur dioxide, or SO2 is a preservative that is either added to wine or present on grapes before fermentation. Wines range f...

(“Sa-muhl-yay”) A French word used for wine steward. A “master sommelier” is a US trademark term owned by Court of Masters Sommeliers that’s reserv...