Wine A to Z

Palate

A term used as a synonym for "mouth," or to refer to the characteristics of a wine that manifest in the taster's mouth.

Parker points

Marks out of 100 awarded to a wine by US critic Robert Parker. The tendency is to criticise the system for reducing the soul of wine to a mere number while still purchasing the highest pointed wines one can afford.

pH

The measure of acid strength; the lower the pH, the higher the acid strength, which is different to the amount of acid. Many fine wines of great structure and longevity have both, low pH and low acidity.

Phylloxera

Microscopic parasite louse that kills vines by feeding off their roots. Has devastated vineyards throughout the world, including New Zealand, with the result that most vines are not planted on their own roots but grafted onto phylloxera resistant rootstock.

Pièce

Traditional Burgundy barrel, 228 litres capacity, made of thick 27mm oak staves to allow only minimal oxidation during the wines maturation in wood. Particularly suited for Pinot Noir, Chardonnay and the more refined versions of cool climate Syrah. See also Barrique (traditional Bordeaux barrel).

Pinot Noir

A classic cool climate grape variety that is the basis of the famous red wines of Burgundy, France. Widely planted in many countries outside Burgundy with variable success. Oregon and New Zealand’s cooler growing regions are the most promising examples.

Potassium bitartrate

The crystals that sometimes precipitate in bottled wine, but which are normally removed by cold-stabilization. Made of the same compounds as Cream of Tartar.

Powerful

A descriptor that indicates an impression of strength and intensity.

Press

To exert pressure on grapes or must to extract their juices; also the mechanical device used to do this.

Press juice

The juice obtained by pressing, as opposed to free-run juice.

Primary aromas

Fresh aromas in wine that derive from the varietal used to make the wine.

Pulp

The flesh of the grape (or other fruit).

Pump over

To circulate fermenting juice of red wines from the bottom of the tank over the skin cap that forms during fermentation to ensure optimal extraction and prevent bacterial spoilage.

Punch down

To push the skin cap down into the fermenting juice to ensure optimal extraction and prevent bacterial spoilage.

Puncheons

500 litre oak barrel.

Punt

The indentation in the bottom of some wine bottles.