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Once the wine reached the point of smooth, full flavor. |
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pH |
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Indicates chemical measurement of the of the acidity in a
wine. Low pH wines are better candidates for aging But pH is
really a much more important factor to winemakers. |
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Perfumed |
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Describes the strong,
usually sweet and floral aromas implies also a degree of extra
residual sugar. |
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Petillant
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Describes light sparkle
in a wine |
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Petite Sirah
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Describes dark, rich,
intense red wine. |
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Petrol |
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Describes the wine with
petrol/gasoline smell due to some botrytis fungus affected
grapes |
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Phylloxera |
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Indicates a Tiny aphids or root lice
infection attacks the grapevines. |
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Pinot Noir
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Describes dry red wine,
silky, fruity that makes the great Burgundy's of France.
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Plump
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Denotes fat or
charm |
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Ponderous |
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Wine with less or no acid
content. |
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Powerful
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Similar to Brawny.
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Pruney |
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Taste like dried prunes
due to over ripe, sun dried grapes that can induce an pungent
quality into table wines. |
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Punt |
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The name of the indentation. Normally found in the bottom of
the wine bottles |
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Pungent |
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Wine which has a
powerful, smell due to a high level of volatile acidity.
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Puckery |
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Synonym for Astringent.
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Produced And Bottled
By |
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Indicates that the winery
crushed, fermented and bottled at least 75 percent of the wine
in the bottle. |
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Press Wine |
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Describes the juice
extracted under pressure after pressing for white wines and
after fermentation for reds. |
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A
label to indicate a producer's finest bottling, Private
Reserve has no legal definition. |
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