Sangiovese, Sauvignon Blanc, Sémillon, Shiraz, Syrah

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Sagrantino	An Italian varietal known for producing both dry and sweet versions of the DOCG Sagrantino di Montefalco in the region of Umbria in central Italy. The sweet versions are produced from dried grapes, but the dry versions may wind up being the more famous. Dry versions of Sagrantino can have fresh blackberry and tobacco flavors and aromas with firm tannins and some acidity. Sometimes blended with Sangiovese to produce the wine Rosso di Montefalco.
Sangiovese	The great grape of Italy. Found throughout the country, especially in the central regions of Tuscany, Umbria and Montepulciano. Sangiovese has many synonyms including Sangiovese Grosso, Brunello, Morellino and Prugnolo Gentile. Sangiovese has an affinity for limestone soils, but it can also be found as the base of many an Italian wine such as Chianti, Brunello di Montalcino, Morellino di Scansano, Rosso Piceno and Vino Nobile di Montepulciano. When yields are high the resulting wine is light and fruity with an element of earthiness. Cool and wet vintages can bring tough and tannic wines, while hot years can produce wines of considerable weight, power and finesse.\r\n\r\nThe best and most famous examples of Sangiovese can be traced to the town of Montalcino where Brunello di Montalcinos can be some of the finest and most long-lived red wines on the planet. Other fine examples hail from Montepulciano, Chianti Classico and Maremma. When blended with international varietals such as Cabernet Sauvignon and Merlot, Sangiovese has created a niche as part of the wines called 'Supertuscans.' During the 1990s there was an increase in the amount of Sangiovese produced in California, with varied success.
Sauvignon Blanc	One of the classic Vinifera grapes, the Sauvignon Blanc has enjoyed success in many corners of the winegrowing world, mostly in cooler climates. Though susceptible to mildew and rot, Sauvignon Blanc is a vigorous varietal whose wines have become synonymous with 'light and crisp.' From its origins in the Bordeaux region of France, Sauvignon Blanc has gained fame for producing wines that are high in acidity, citrus fruits, minerals, herbs and a grassy character that can be pleasant when yields are low and downright ammonia-esque when the grapes are not fully ripe. Common are aromas and flavors of grapefruit, lime zest, slate, fresh grass, straw or even a certain smoky character when the wine hails from the Loire valley's Pouilly-Fumé. Most versions are best consumed young and fresh. Sauvignon Blanc also takes well to Botrytis (as in the world-famous wines of Sauternes) and produces sweet wines of considerable depth, character and aging potential. Rosés made from the Sauvignon Gris (so named for the color of its skin though it is genetically the same) can also be quite nice.\r\n\r\nOriginally from Bordeaux where it is often blended with Sémillon in both dry and Botrytised versions, Sauvignon Blanc can also be found through much of the rest of France. Especially fine examples are made in the Loire valley (Tourraine, Sancerre, Pouilly-Fumé) as well as in Chablis (Sauvignon de St.-Bris) and in the southern areas of Languedoc and Rousillon. It can be found across the border in northern Italy (Friuli) and Austria where it is known as Muskat-Silvaner. Though Sauvignon Blanc may also be found in Australia, South Africa and South America, it is in California and New Zealand that it has found some of its greatest success. In the 1960s Robert Mondavi cleverly renamed the grape Fumé Blanc and a revolution was born. Today Sauvignon Blanc grows throughout California with fine examples that range from dry and light to more full, oak-aged examples that border on Chardonnay-like richness. Sauvignon Blanc has put the New Zealand wine industry on the globe as the bright fruits, gooseberries, and insanely high acidity levels found within these wines have become quite popular.
Sauvignon Gris	Thought to be an older version of the Sauvignon Blanc varietal, though there is some conjecture as to which is the chicken and which is the egg. Sauvignon Gris has more of a pinkish hue to its skin (it is also known as Sauvignon Rosé) and has similar levels of acidity as that of Sauvignon Blanc. Sauvignon Gris does produce fruit with higher sugar levels than its cousin, which contribute to greater aromatics and a more rich and round feel to the wines. At one point these wines were highly prized yet due to the rediculously low yields that the grape produces it almost became extinct. Currently it is enjoying a small revival in the Graves region of Bordeaux. This particular mutation of Sauvignon Blanc is also known as Fié or Fiét.
Sauvignon Vert	A common white grape in Chile, the Sauvignon Vert is actually the Tocai Friulano that is widely grown in the northern reaches of Italy. Not thought to be related to Sauvignon Blanc, wine produced from this varietal has a dense yellow color, low to medium acidity and aromas and flavors that range from golden apples to walnuts. Vines in California that are called Sauvignon Vert are thought to be a variation of the Muscadelle from Bordeaux. Also known as Sauvignonasse.
Savagnin	The main ingredient in the production of Vin Jaune, a sherry-like specialty of the Jura region of northeastern France. After fermentation the Savagnin wines spend six years in barrel where they oxidize and develop a bacteria similar to the Flor of Sherry. The end result is a powerful yellow wine of considerable nuttiness and incredible aging potential. While Savignin may also be used in the production of still wines and sparklers from the Jura region, it is in the Vin Jaune that it is best known. Found in small amounts in the Alsace region where it is known as Klevner, which is usually associated with Pinot Blanc but has been used to describe a few different varietals in Alsace.
Savatiano	The most widely planted varietal in Greece. Used mainly in the production of Retsina, the ancient and still popular resin-flavored wine of Greece. Savatiano is a vigorous varietal, with notoriously low levels of acidity and a citrus and nut character. It is reported that interesting dry versions can be made from excellent sites if yields are kept low.
Scheurebe	What was originally thought to be a cross of Riesling and Silvaner has recently been proven to be a hybrid of Silvaner and a yet to be identified wild grape varietal. Either way, the Scheurebe, or Scheu as it often called, is one of the greatest and most successful of all the German hybrid grapes. It has the productivity of Silvaner, is resistant to frost and cold, and when fully ripe can produce lovely wines with a balance of fruit, sugars and acidity. Scheurebe can improve for many years in bottle and takes well to Noble Rot. Because it can grow on slightly less favorable sites than Riesling it is often less expensive, even in Beerenauslese and Trockenbeerenauslese form. Dry versions of Scheurebe are high in natural acidity and heavy with aromas and flavors of stone and citrus fruits, though it retains a high level of ripeness and therefore residual sugar.
Schiava	Literally translated as 'slave,' Schiava is just one of many names used for this very common but not very distinct varietal. Schiava can be found throughout the northern reaches of Italy, especially in the Alto Adige region of northern Italy. A very productive but not very distinct varietal that is used in the light red blends of the Alto Adige. Of the two clones Schiava Gentile is better than Schiava Grosso.
Schioppettino	A dark-skinned varietal native to the Colli Orientali in Friuli, Italy. Almost lost to antiquity after phylloxera destroyed this area, the Schioppettino is making a small comeback. First chronicled in the 13th century, the Schioppettino can produce fine reds that are medium to full in body (especially for that region) and similar in aromas and flavors to Syrah. Also known as the Ribolla Nera.
Scuppernong	A native American varietal that is a part of the Muscadine family of grapes. Found throughout the southern states of the U.S., the Scuppernong dates back to the turn of the 19th century and is used to create sweet and raisiny wines that can be good if given proper care.
Sémillon	One of the great white varietals of France, Sémillon was at one point the most widely planted grape in Bordeaux. Transplanted to many parts of the world, Sémillon is a very vigorous vine that is resistant to most diseases, mildews and rot. Low in acidity and heavy with peaches, figs, mangoes and viscosity, Sémillon is often blended with the more crisp and aromatic Sauvignon Blanc in both dry versions and sweet versions that have been affected by Botrytis Vinifera, or Noble Rot. From its home in the Graves (Pessac-Léognan) region of Bordeaux, Sémillon spread to South Africa and Australia where it was once the most important white varietal of these countries. \r\n\r\nToday Sémillon still has a home in Bordeaux though it is not as widely planted as it once was. Here it can acheive greatness in both dry versions and the Botrytis examples from Sauternes which are some of the greatest and longest-lived sweet wines in the world. Also one of a few different varietals that are used to create the Bual style of Madeira. Other fine examples come from the Hunter valley of Australia where for a long time it was known as Hunter Riesling, as well as in Chile and Argentina. Sémillon may also be found in California and Washington in dry and sweet styles, though it can take on an herby character if not fully ripe.
Sercial	Often called 'The dog choker' for acidity so high that it would choke a dog, the Sercial is a Portuguese varietal that has long been a part of the production of the fortified wine Madeira. Grown on both the mainland (as Cerceal and Esgana Cão) and on the island of Madeira, the name Sercial is used more to denote the lighest and driest style of Madeira, of which most comes from the Sercial varietal. Madeiras in general can often take decades to reach maturity and the Sercial can require an even longer period of time. Those lucky enough to find Madeiras dating back to the turn of the 20th century (or even further back) will be treated to an intense and sublime concoction that combines the best attributes of Sherry and Tawny Port along with a vein of acidity and an impossibly long finish. Already oxidized, Madeira can be opened and recorked without fear of damaging the wine. The best examples will continue to improve seemingly forever.
Seyval Blanc	A French hybrid varietal that is famous for its resistance to cold. Seyval Blanc buds and ripens early and provides a good alternative in cool climates to grapes such as Chardonnay and Sauvignon Blanc that don't like the extreme cold. Crisp and dry versions have flavors and aromas of citrus fruits and a certain minerality that some compare to white Burgundies. Also takes well to oak and malolactic fermentation. Grown extensively in England and the cool Finger Lakes region of New York state.
Shiraz	The great grape of Australia, and arguably one of the most important, if not the finest in the world. Shiraz is the name used in Australia, New Zealand and South Africa for the noble Syrah varietal. Though Syrah hails from the Rhône valley in France, prticularly the AOCs of Hermitage and Côte-Rôtie, it has acheived a recent resurgence in many areas of the world due in large part to the success story that is Shiraz in Australia. Brought to the island continent in the 1830s, Shiraz played the second fiddle to Cabernet Sauvignon until well into the 20th century when the great wine Grange was created at the Penfolds winery. It was found that with older vines Shiraz could produce incredibly rich, ripe and opulent wines that were refined enough to consume young but tannic enough to age for years. While not exactly Syrah in style, Shiraz has become immensely popular with the U.S. market (in part fueled by the Aussie 2025 plan. For more on this check out our article on the Articles page) most notably with the masses of wine produced by Yellow Tail, Rosemount and Penfolds. These wines may not be world class, but they often represent value over their French or California counterparts in the same price range. Today Shiraz comes in all levels of quality, from light and slightly sweet wines that are best consumed young, to bold and brooding monsters that need decades to reach maturity.\r\n\r\nThe best examples of Shiraz come from the hot Barossa valley in southern Australia, though fine examples can be found from all along the southern coast of the continent. Shiraz has found some success in the Stellenbosch region of South Africa, though it is now just as often labeled as Syrah. Some excellent wines are coming from Martinborough on the north island and Marlborough on the south island of New Zealand, though cooler climate grapes such as Pinot Noir and Sauvignon Blanc seem to be the future of these areas.
Silvaner	What was once the most widely planted varietal in Germany has fallen out of favor as of late and will most certainly become a rarity over the next few decades. Silvaner hails originally from Austria but it was in Germany and the Alsatian region of France that Silvaner become famous. Found in these areas since the middle ages, Silvaner's claim to fame was a combination of high natural acidity, high productivity and a high resistance to rot, mildew and diseases. As of late Silvaner's lack of overt flavor or aroma has allowed it to be replaced by Riesling, Pinot Gris, Müller-Thurgau and others. If yields are kept low aromas and flavors of citrus, apples and almonds are common.\r\n\r\nThe best examples of Silvaner comes from the eastern German region of Franken where the wine can seem electrically charged from the absurd levels of acidity. Also found in the Pfalz and Rhein areas as well. Silvaner can also be found in Alsace, Italy (in the Alto Adige) and Switzerland (where it goes by the names Johannisberg and Grüner).
Spanna	A synonym for Nebbiolo that is used in Gattinara, a region in northern Piedmont.
Spätburgunder	One of many synonyms that are used for the various clones of Pinot Noir that are found thoughout Europe. Along with Blauer Burgunder, this particular name (or clone, as many of the different versions may be close enough to be considered Pinot Noir, but not exactly the same as the French versions) is found in Germany, Austria and Switzerland. For many years Spätburgunders from these countries were light, fruity and sometimes sweet, but in the last two decades quality-minded producers have made wines with lots of structure and stuffing, some of which can be downright Burgundian. Sometimes vinified in sweeter versions that are listed by Oeschle weight (Spätlese, Auslese, etc.) as well as in Beerenauslese form, which are quite rare and expensive.\r\n\r\nThe best Spätburgunders come from the western German regions of Baden and the Rhein valley.
St. Emilion	One of the many synonyms for Ugni Blanc, a varietal that has earned notoriety for both its productivity and its lack of individual expression. The name St. Emilion is used in the Cognac region of northwestern France where Ugni Blanc wine is fermented again to produce the wonderful fortified brandies of that region. St. Emilion is also found in Australia where it is used to produce bland and thin wines that can be pleasant if yields are low but is usually of no particular importance.
St. George	A synonym for the Agiorgitiko, so named for the town of the same name that Agiorgitiko originates from.
St. Laurent	One of the better varietals for Austrian red wine, and famous in the central and eastern European regions of Slovakia and the Czech Republic. Similar in weight, flavor profile and tannin structure to Pinot Noir, St. Laurent can be coaxed into fine examples of elegant and fruity red wine when yields are kept under control. St. Laurent ripens early, but buds even earlier so spring frost can be a problem, but it is otherwise a very productive vine. Flavors and aromas of red fruits, black currants and lavender are common.
Steen	The synonym for Chenin Blanc that is used extensively in South Africa, where it is the most widely planted vine.
Sultana	An ancient varietal thought to have originated in Persia centuries ago. Today Sultana can be found in abundance in the Middle East, Ausrtalia (where it is known as Murray River Riesling), South Africa and the United States, under the alias Thompson's Seedless. Despite the abundant amounts of this vine very little wine is produced from it as Sultana is better as a table grape or as a raisin than when fermented into wine. Despite very little in the way of flavor or character, Sultana can be used as an ingredient in 'jug' style wines made throughout the world.
Syrah	The great cépage of the Rhône valley, where in the environs of Hermitage, St. Joseph, Cornas and Côte-Rôtie, Syrah has been famous since Roman times and is resposible for some of the finest red wines in the world. Productive and resistant to both heat and cold, Syrah can be made into a wide range of styles from simple and fruity to complex, brooding and powerful. One of her greatest attributes is to retain a certain peppery characteristic no matter where the roots have taken hold. Aromas and flavors in Old World versions can range from black fruits and white pepper to any 'earthy' descriptor that you like including mushrooms, bacon, leather, game and especially, burnt rubber. Versions from Australia, South Africa and the United States tend towards a sweeter and more fruit-forward style, usually with a plush mid-palete feel and medium tannins.\r\n\r\nSyrah from the northern Rhône can be intense and closed in youth but has the ability to age gracefully for many years. In the southern Rhône it is a useful blending partner with Grenache in the great wines of Châteauneuf-du-Pape. In other areas of southern France Syrah has become a star, often blended with Grenache, Carignan, Cinsault and even Cabernet Sauvignon. Look to the areas of Languedoc-Rousillon, Provence and Vin de Pays for fine wines that are often great bargains. Italy, Spain and even Switzerland is also home to some fine Syrahs, but it is the new world that is at the center of Syrah's recent success. The wine industry in Australia is based upon this varietal with both mass market appeal (Yellow Tail) and small-batch stunners (Grange, Elderton Command and d'Arenberg Dead Arm) leading the way. Syrah is partly responsible for the increase in the quality of South African red wines as they move away from Pinotage. In the United States a few hardy souls tried their hand at Syrah and other Rhône varietals in the 1980s, much to the derision of many of their peers. Today a collective of growers known as the Rhône Rangers have proven that these wines are here to stay, a fact driven home by the success of Syrah. Washington State will be the next great area for Syrah, as many acres have been recently planted with vines still too young to produce wine.
Sämling	A synonym for Scheurebe used in Austria, especially in the area of Burgenland.