P - WineUncorked: Wine Reviews and Tips


Wine with a style supposedly influenced by wine writer Robert Parker, tending to have bold fruit flavours and a higher alcohol content.

Peer Group

Groups of wines whch are related, for example by vintage, region, producer.


Wine tasting term indicating that the wine has the pungent, spicy aromas and flavours of black pepper.


French word for wine with a gentle fizz.


The wine's aroma.


French word for wine with a gentle fizz - a semi-sparkling wine.

Petit château

A small wine estate in Bordeaux.


A measure of a wine's acidity. Lower pH means higher acidity. White wine pH is generally 3.0-3.4, and red wines are pH 3.3-3.6. For context, lemon juice is pH 2 and water pH 7.


Chemical compounds found in grape skins, flesh, seeds and stems which contribute to wine colour, texture and flavour.

Phenolic ripeness

When grapes are fully ripe, having undergone important chemical changes.


The vine aphid, which attacks the roots of the vine. After an epidemic in the 1800s European vines were grafted to Phylloxera-resistant American root stocks.


Chemical compounds including resveratrol which are part of a grape's defence mechanism against disease. Resveratrol may have health benefits.


Small wine bottle, equivalent to a quarter of a normal bottle.


Wine region in north west Italy where Barolo and Barboresco are made.


Process of 'punching down' the cap of grape skins and stems which floats on the wine during fermentation. This allows extra colour and flavour to be extracted.

Pinot Blanc

White wine grape, a genetic mutation of Pinot Noir.

Pinot Gris

Widely grown white wine grape variety. The grapes are greyish or brownish, and in some wines the grape solids are left in contact with the fermenting juice to impart the colours to the wine. 

Pinot Noir

Red wine grape variety. Noir is French for black, and pinot may refer to the fact that the grapes grow in bunches shaped like a pine cone.


South African red wine grape, a cross between Pinot Noir and Hermitage (known as Cinsaut in Europe). The name is a combination of Pinot and Hermitage.


Sharp and tart flavour.


Italian term for straw wine, where the grapes are dried before fermentation.

Plafond Limité de Classement

Policy allowing French wine producers to exceed production limits in good years by up to 20%.


Dismissive term for cheap wine of low quality. Originally an Australian term, possibly derived from the French blanc, meaning white.


Wine with a flavour of plums.


Italian word for a wine estate.


The freshly-pressed grapes, including the skins, flesh, seeds and stems.


Chemical compounds found in grape skins, flesh, seeds and stems which contribute to wine colour, texture and flavour.

Pop and pour

Open a wine and pour it straight into a glass, without decanting.


Portguese fortified wine from the Oporto region.


German and Austrian wine made from the Blauer Portugieser grape. Little evidence can be found to support any connection with Portugal.

Pourriture noble

Italian term for noble rot


Wines with strong, concentrated flavours and strong tannins are sometimes described as powerful.


German wine classification based on the ripeness of the grapes at harvest.


German wine classification meaning a quality wine with specific attributes. The Qualitätswein mit Prädikat (QmP)  classification was replaced by Prädikatswein in 2007.

Premier Cru

French for 'first growth', signifying fine wines and high-class wineries. The term has a specific, controlled meaning in some wine regions such as Bordeaux.


Premature oxidation, a fault found in white wines which can age more rapidly than expected leading to a dark colour and unpleasant flavour.


Extracting juice from the grapes by squashing them. Traditionally done by trampling the grapes under foot in a vat, but more often these days using mechanical methods.

Primary aromas

Aromas derived from the characteristics of the grapes, rather than the winemaking process.


A large wine bottle with a capacity of 27 litres, equivalent to 36 normal bottles.


French term for wine bought before winemaking is complete.  


Dark-skinned grape grown in Italy and Eastern Europe, and in the Americas where it is known as Zinfandel.


Italian word for a wine producer


French word for the owner of a winery.

Protected Designation of Origin (PDO)

EU wine classification indicating that the wine is from a specific region and of regulated quality.

Protected Geographical Indication (PGI)

EU wine classification indicating that the wine is from a specific region but with less stringent regulation than PDO.


Cutting back grape vines to encourage new growth and the formation of fruit.


The flesh of the grape.

Pump over

Wine making process where the fermenting juice is pumped from the bottom of the vat and back into the top, where it mixes with the floating cap of grape solids. This extracts more colour and flavour.

Punch down

Breaking up the cap of solids in the fermenting vat and pushing it down into the juice, so extracting more colour and flavour.


An oak barrel with a capacity of 500 litres.


The recess in the bottom of a wine bottle. 


Wine tasting term referring to a clean, fresh expression of flavours.


A measure of sweetness in Hungarian Tokaji wines.

Email newsletter

Get the latest wine reviews
and tips straight to your inbox


About WineUncorked and its editor, Paula Goddard Read more