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The redwinebuzz.com glossary compiles commonly occurring wine tasting jargon as well as terminology unique to the world of wine. This includes terms relevant to growing and production of wine. Where possible, we also provide a guide to pronouncing these names. See our Pronunciation Guide for an explanation of the notation. Browsing the glossary can be very informative. At redwinebuzz.com we firmly believe that even casual perusing of the material can be an active learning process. |
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A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
Palate: (tasting term). Used by some to describe the flavors and sensations of the wine that develop in the mouth. This term encompasses impressions of flavor, tannin, alcohol, body and texture. Some use the term ‘midpalate’. The immediate impression of the wine is termed ‘entry’. Palate is followed by the ‘finish’.
Paso Robles: (AVA). The largest AVA in San Luis Obispo County. The western end experiences temperatures in excess of 90 degrees F in the daytime and cool ocean breezes in the evenings while the eastern portion is warmer and more arid. It is famous for its structured Cabernet Sauvignon. Paso Robles is also home to a number of Rhône Rangers whose strength is Syrah. More.
Pasteurization: (wine making term). Named after Louis Pasteur, this is the process of sterilization by heating. A controversial technique intended to protect wine against bacterial spoilage before bottling, the method is not employed by most higher-end quality conscious producers because it is thought to negatively influence the quality of the resulting wine. Some prominent producers still utilize a method called ‘Flash pasteurization’.
Peaking: (tasting term). Describes the point in a wine’s life where it still retains youthful flavors balanced by darker, mature hues. This is the bouquet of complex smells and flavors of mature wines. Once a wine has reached its peak, the accepted rule of thumb is that a wine will remain at its peak for about as long as it took to reach its peak.
Peppery: (tasting term). Describes the smell and taste characteristics reminiscent of black or white pepper. Often, it is accompanied by a pungent taste. This is a characteristic typically found in many Rhône wines.
Perfumed: (tasting term). Refers to a strong, sweet and floral aroma in some white wines and a few dry whites. Usually not applied to red wines.
Perfumey: (tasting term). Describes a strong, sweet and floral aroma in some white wines. See: “Perfumed”
Perlage: (French term). [per-LAHDZH] [?] The bubbles in sparkling wines. So called, because when at their best, they form a steady stream of fine, pinpoint-sized beads that stream steadily upwards, resembling a strand of pearls. The finer, more constant and more abundant and persistent the perlage, the better the wine.
Pétillant: (French term). [pe-tee-YAHN] [?] A semi-sparkling wine. (read more)
pH: (“potential of Hydrogen”). The measure of the activity of hydrogen ions (H+) in a solution. An indication of the strength of acidity rather than amount, which is indicated by 'TA' (titratable acid – the amount of acids available for chemical interaction). The pH range is expressed using a logarithmic scale of 0 to 14 with 0 being the most powerful acid, 7 being neutral and 14 being the strongest base. Below, are some pH values of common substance for your reference:
· Battery acid: pH ~ 0
· Stomach acids: pH ~ 2
· Wine: pH ~ 3.4 – 3.7
· Pure water: pH ~ 7, (Neutral)
· Sea water: pH ~ 8
· Over the counter antacids: pH ~ 10
· Liquid drain cleaner: pH ~ 14
Photosynthesis: The critical biological process of energy production occurring in all plants. The molecule chlorophyll captures energy from the sun, utilized in the production of essential nutrients and structural components for the plant. In the process, it converts carbon dioxide and water into sugar and oxygen. The sugars are accumulated in the fruit. Accumulation of sugar continues until the fruit attains ‘sugar ripeness’ which is distinct from ‘physiological ripeness’.
Phylloxera: Phylloxera vastatrix. [fi-LO-ksera vast-a-triks] [?] A vine louse or aphid infesting the roots of the affected vines in most, except sandy, soils. It originated in North America where the indigenous Vitis labrusca vines are resistant to it. In the late 18th century, it was inadvertently brought to Europe, where is devastated vineyards (75% of those in France). Consequently, European Vitis vinifera vines were grafted onto American rootstock. Currently, many commercial vineyards are planted with grafted vines (most notably in Chile). This practice originally bore some controversy for two reasons: grafted vines were more expensive and because there is a belief that grafted vines produce inferior fruit and consequently lower quality wine.
Physiological ripeness: (wine making term). Refers to the ripening of substances other than sugar in the grapes (namely tannins). A sign of physiological ripeness is the change in the seeds’ color from green to yellow. Grapes must have reached both sugar ripeness and physiological ripeness before harvesting or the wine will be flawed. Physiological ripeness ensures sufficient tannin in the wine, while sugar ripeness is critical to the finished wine having appropriate alcohol content. Grapes which have not reached physiological ripeness will impart a green, harsh character to the wine.
Pierce's Disease: A lethal disease affecting grape vines caused by bacterium Xylella fastidiosa. Initially studied and defined by Newton B. Pierce (a USDA scientist) in 1892, its causative pathogen was finally identified in the 1970’s. It is spread by insects known as sharpshooters or leafhoppers and infects the xylem (the water conducting channels found in all parts of all plants). It has devastated areas of California's vineyards in the past. There is no known treatment. See: ‘Anaheim disease’.
Pigéage: (French wine making term). [pee-dzhe-AHDZH or pee-dzhay-AHDZH] [?] The process of punching down the macerating cap of grape skins, seeds and stalks floating on top of the fermenting wine during cuvaison. The purpose is to extract color, flavor, and tannins from the fermenting grapes. Increasing the frequency of this technique (from several times a week to a number of times a day) increases the extraction of tannins, pigments and flavor. While long wooden poles or boards are usually used to manually push the cap down (or just keep it constantly submerged by their weight), ‘Pigeage à pied’ (pushing it down with the foot) or pumping the fermenting wine over the cap are alternate methods.
Pomace: (French wine making term). [po-MAHS] [?] Refers to the solid residue left after pressing and is made up of pulp, skins, seeds and stems. It can be distilled to obtain raw brandy, produce grape seed oil or used as fertilizer. Also called: ‘pressings’. and 'marc'
Port: Sweet, fortified wine from the northern part of Portugal and named after the city of Oporto. Typically richer, sweeter, heavier, and having a higher alcohol content than most other wines (generally in the 18% to 20%. Range), it is produced by adding distilled grape spirits (typically brandy) which arrest fermentation before all the sugar is converted to alcohol (this is in contrast to Sherry, which is made by adding spirits later in the fermentation process, resulting in a dryer character). Port has been produced in Portugal since the mid 15th Century. Typically, it is served with cheese as a dessert wine. More
Potential Alcohol: (wine making term). The alcohol which will result from fermentation of the must. It depends on the must weight: higher sugar content of the juice prior to fermentation results in a greater amount of alcohol in the finished wine. A rough estimation projects the final alcohol level to be about 55% to 60% of harvest must weight (in degrees Brix). Hence, a wine from grapes harvested at 27 degrees Brix has a potential alcohol of about 14.8% to % 16.2% by volume.
Powdery Mildew: A fungal disease seen in sustained conditions of dampness, infecting all aboveground parts of the vine. Manifesting as white powder-like spots on leaves and grapes, it gives the grapes a moldy, fungal smell. Because it reduces yields, it is controlled by the application of sulfur to the plants. This practice is permitted in biodynamic and organic agriculture. Also called: Oidium.
Press: A device for squeezing juice out of grapes.
Press wine: (wine making term). Wine made from pressing the cap (the solids that remain after ‘devatting’). This is usually a second rate wine and contains higher levels of tannins. It may be blended with the free-run wine obtained earlier or with another wine.
Pressings: (wine making term). The solid residue left after pressing the wine, consisting of pulp, skins, seeds and stems. Also called: ‘pomace’.
Precocious: (tasting term). Refers to wines which may seem to mature quickly. These wines may taste as if they are aging quickly because they display softness associated with more mature wines. Additionally, this term refers to wines which have the potential to evolve gracefully over a long period of time.
Provence: [pro-VOHNS] [?] Located on the Mediterranean coast between Cannes and Niece to the east and Marseille and Avignon to the west. Typified by hot weather in the summer and very cool temperatures in the winter, Provence is known for its rosé wine which is fresh, dry and fruity – especially from Coteaux d'Aix or Coteaux Varois. The Côtes de Provence appellation tends to produce ordinary wines. Provence is also known for its wild herbs. White grapes grown in Provence are Clairette, Grenache Blanc, Rolle and Ugni Blanc. Red grapes of Provence are: Carignan, Cinsault, Grenache, Mourvèdre and Syrah.
Pruny: (tasting term). Wines produced from overripe or dried-out grapes display a character of prunes. This is generally a flaw, but in small amounts may add to the wine’s complexity.
Pruning: The process of cutting or trimming back parts of the vine’s canopy. An essential part of vineyard and canopy management, its aim is controlling yield, ripening as well as the microclimate by ensuring good sun exposure and air circulation for cooling the fruit and drying out after rain or humidity.
Puckery: (tasting term). Describes a dry or astringent sensation in the mouth making one inclined to pucker the mouth. Common in highly tannic wines.
Pump-Over: (wine making term). The process circulating fermenting red must by pumping the fermenting wine over the cap. Its purpose is to extract more color and flavor from the grapes by increasing the wine's contact with the skins and seeds. Additionally, the process increases the tannin content of the wine. The wine is drawn form the bottom of the tank and pumped over the cap, floating on top of the tank. This is different from delestage.
Punchdown: (wine making term). A method for maintaining contact between the macerating cap of grape skins, seeds and stalks floating on top of the fermenting wine in order to extract color, flavor, and tannins. This can be done manually, with long wooden poles or boards and metal tools or it can be automated. Punchdowns can be performed periodically, at varying intervals, or the cap can be held submerged in the wine for long periods during fermentation. See: Pigéage
Pungent: (tasting term). Used to describe a wine with an intense, sharp, aggressive smell associated with a high level of acidity.
Pyrazine(s): [PAI-ra-ZEEN or PI-ra-ZEEN]] [?] A group of compounds found in various grapes (Sauvignon blanc, Cabernet sauvignon, Cabernet franc, Merlot and occasionally Pinot noir) most commonly described as bell pepper or asparagus (categories know as: isobutylmethoxpyrazines and isopropylmethoxpyrazines). The category: Sec-butylmethoxpyrazines are typically described as "beet root" and can occur in Pinot noir. They are very potent and a small amount can be quite noticeable. Their occurrence is typically associated with cooler climates and farming methods (very fertile soils, excessive canopy growth).
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