Glossary of Wine Terms
You can browse our topics using the letters below, or search for a term.
An indication of a wine's acidity expressed by how much hydrogen is in it.
|Phylloxera||A voracious vine louse that over time has destroyed vineyards in Europe and California.|
|Piedmont||An area in northwest Italy known for Barolo, Barbaresco, Barbera, Dolcetto, and Moscato.|
|Pinot Blanc||A white grape popular in Alsace, Germany, and elsewhere.|
|Pinot Gris||Also called Pinot Grigio, this is a grayish-purple grape that yields a white wine with a refreshing character.|
|Pinot Noir||The prime red grape of Burgundy, Champagne, and Oregon.|
|Pinotage||A hybrid between Pinot Noir and Cinsault thatis grown almost exclusively in South Africa.|
|Plonk||A derogatory name for cheap, poor-tasting wine.|
|Pomace||The mass of skins, pits, and stems left over after fermentation; used to make grappa in Italy and marc in France.|
|Port||A sweet, fortified wine made in the Douro Valley of Portugal and aged in the coastal town of Vila Nova de Gaia; variations include Vintage, Tawny, Late Bottled Vintage, Ruby, White, and others.|
French for 'first growth;' a high-quality vineyard but one not as good as grand cru.
|Press||The process by which grape juice is extracted prior to fermentation; a machine that extracts juice from grapes.|
A French term for wine sold while it is sill in the barrels; known as 'futures' in English-speaking countries.
|Pruning||The annual vineyard chore of trimming back plants from the previous harvest.|