The language of wine contains a wealth of meanings that are not all too familiar, particularly the technical interpretations. The glossary describes and offers an explanation to the most common terms.

STK
Steirische Klassik association

The full name of the acronym STK is "Steirische Terroir- und Klassikweingüter“. It is an association made up of the regions very best producers, who have devised their own quality seal of approval and classification of single vineyards, and essentially created the wine label description "Steirische Klassik“.

Strohwein

Wines produced from fully ripened and naturally sugar-rich grapes, that are left to dry on straw or reed mats for a minimum period of three months prior to pressing. After this natural period of concentration (drying of the grapes) the minimum required must weight of 25° KMW is achieved.

structured

Wine with a robust taste, volume and balanced structure, supported by lingering acidity and/or tannins, as well as balanced alcohol and extract.

stuck fermentation

If the temperature of the fermentation is too high, or the yeasts are too weak, then it can happen that the fermentation will accidentally stop, or become stuck, or left with unwanted residual sugar content.

Sturm
partially fermented grape must, that may only produced using Austrian grapes

Sturm may only be sold between 1 August and 31 December of the current vintage, and in a “state of fermentation”. The term “Sturm” is protected for use in Austria.

style
The subjective signature of a winemaker during vinification.
subscription

The practice of buying wine futures, especially with expensive or sought after wines, that are sold when they are often still maturing in the barrel.

Südsteiermark
winegrowing region

Southern Styria’s vineyards lacing steep slopes characterize one of the world’s most charming wine landscapes. Providing a spectacular view is the South Styrian Wine Road. Read more

Südsteiermark DAC

From the 2018 vintage on, Südsteiermark DAC may be released to the market. Following the Styrian system of origins, the levels Gebietswein (regional wine), Ortswein (local or "villages" wine) and Riedenwein (single-vineyard wine) are distinguished. Welschriesling, Weissburgunder, Morillon (Chardonnay), Grauburgunder, Riesling, Gelber Muskateller, Sauvignon Blanc, Traminer as well as blends from these varieties form the base of the three-tier system. Read more

sugar

Grapes contain the natural form of sugar as fructose and glucose. Sugar beet (saccharose) may be added to the must (with legal maximum limits), see chaptalization. The unfermented sugar value (residual sugar) must be declared in its respective term on the label.

sulphate
chemical element

Refers to the chemical element used as a reducing and sterilising agent in viticulture and vinification, and that is available in solid, liquid and gaseous forms. In winemaking, sulphur in the form of sulphur dioxide (SO2) and sulphurous acid (H2SO3) are the required chemical aids. There is a maximum legally permitted restriction as well as a chemical analysis for the contents of free and bound sulphur dioxide and total sulphur.

sulphur
chemical element

Refers to the chemical element used as a reducing and sterilising agent in viticulture and vinification, and that is available in solid, liquid and gaseous forms. In winemaking, sulphur in the form of sulphur dioxide (SO2) and sulphurous acid (H2SO3) are the required chemical aids. There is a maximum legally permitted restriction as well as a chemical analysis for the contents of free and bound sulphur dioxide and total sulphur.

summer wine

generally refers to a simple, easy drinking wine for the warm season, low in alcohol and with vibrant acidity

sun-burn

Visual evidence of excessive sunshine on individual grapes, leaving the finished wine with a bitter, phenolic taste.

sur lie
aging on lees

The French expression of aging the wine on its lees.

Süßmostreserve

Unfermented grape must, made stable after a special process, is added to the wine prior to bottling, in order to obtain the desired residual sugar. This practice is (compared to Germany) a practice rare in Austria, and is prohibited from the Kabinett quality category and above.

Süßreserve

Unfermented grape must, made stable after a special process, is added to the wine prior to bottling, in order to obtain the desired residual sugar. This practice is (compared to Germany) a practice rare in Austria, and is prohibited from the Kabinett quality category and above.

sustainable viticulture
common term for environmentally friendly viticulture

Not to be confused with the more rigorous certified organic viticulture, see also integrated viticulture.

sweet

The taste category for wines with 45 g/l residual sugar and above.

sweet wine
common term for a wine with high residual sugar

These include the Prädikatsweine, or sweet wines, such as Auslese, Beerenauslese, Trockenbeerenauslese or dessert wines.

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