P
PEPPERY
--- Describes the aroma of black pepper found in many red wines.
PERFUMED
--- Highly fragrant; aromatic.
pH
--- Measure of hydrogen ions, indicating the level of acidity in
a wine-the lower the pH, the higher the acid level.
PHYLLOXERA
--- Plant louse that feeds on vine roots and was responsible for
the near destruction of Europe's vineyards in the late nineteenth
century. Since then, virtually all European vines have been grafted
onto native American roots, which are tougher and until recently
thought phylloxera-resistant. Currently vast vineyards in California
have varying degrees of phylloxera and are being replanted with
more resilient root stocks.
PLUMMY
--- Describes a wine having the taste or aroma of ripe plums.
POMACE
--- Grape residue after pressing, consisting of skins, stems, and
seeds.
POURRITURE
NOBLE --- French for "noble rot." See Botrytis
cinerea.
PRESS
WINE --- That part of the wine produced from the final
pressing of the grapes, as contrasted with free run, which, as the
name implies, runs freely without pressing, Richer in tannin and
extracts, the press wine is sometimes added back to the free run.
PROPRIETARY
--- Name or brand that a producer uses exclusively for his or her
own wines, e.g. Rubicon, Opus One, etc.
PRUNEY
--- Describes the taste or smell of wines flawed by overripe grapes.
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