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Palamino Fino |
See Fino |
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Palo Cortado |
A rare style of Sherry that resembles a
Amontillado but takes on the more concentrated
and voluptuous characteristics of an oloroso.
Made from wine that originally attracted flor
that died off in the early stages of
fermentation. |
|
Passito |
An Italian term for a wine made from semi-dried
grapes. |
|
Patamares |
Wide terraces supported by banks of schist in
Portugal. |
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Pedro Ximénez |
Sherry made from the Pedro Ximénez grape. This
style of Sherry is dark, dense and sweet, and is
used as a dessert wine or even as a topping for
ice cream. |
|
Pelure d'oignon |
A French term used to describe the brown tinge
of rosé wines, which resembles the skin of an
onion |
|
Perlant |
A French term used to describe a wine containing
a faint amount of gas. |
|
Pétillant |
The French term for a lightly sparkling wine. |
|
Petit |
French for small or little. |
|
pH |
A scientific measurement of the level of acidity
in a wine. |
|
Phenolic Compounds |
The tannins, pigments and flavanoids found
primarily within grape skins, but also in grape
seeds and barrel oak. |
|
Phylloxera |
An insect, originating from America, which
attaches to and sucks the nutrients from vine
roots. Devastated many vineyards throughout
Europe in the late 1800s and early 1900s. |
|
Pièce |
A Burgundian wine barrel capable of storing
between 215 and 228 liters of wine. |
|
Pigeage |
Punching fown the grape skins to drown aerobic
bacteria and encourage cuvaison. |
|
Port |
A fortified wine from the Porto region of
Portugal. |
|
Pourriture Noble |
The French term for noble rot, or Botrytis
cinerea. |
|
Premier Cru |
A French term meaning first growth, the highest
Médoc category specified in the Classification
of 1855. |
|
Premier Grand Cru |
French for first great growth. |
|
Premier Grand Cru Classé |
French for First great classed growth, which is
the highest quality level of St.-Emilion wines. |
|
Produttori |
Italian for producers. |
|
Prädikatswein |
Quality Austrian wine with special attributes. A
designation reserved for the best Austrian wines
that are produced from specific grapes grown in
a selected region. |
|
Pulp |
The soft, moist, juice-laden part of the grape. |
|
Punt |
The indentation in the bottom of many wine
bottles that catches sediment and reinforces the
bottle. |
|
Pupitre |
An A-shaped frame in which Champagne bottles are
placed. Each day the bottles are riddled by a
rémueur. Pupitres are slowly being replaced by
gyropalettes, which are lare machines that
automate this process. |
|
Puttonyos |
The measure of sweetness of a Tokaj wine.
Traditionally measured by the number of hods of
Aszú added to a barrel of wine, but now measured
in grams of residual sugar. |
