List Categories and Listings by P
The indentation found in the base of a wine bottle. Punt depth is often thought to be related to wine quality with better quality wines having a deeper punt.
French term for a "First growth". Used mostly in conjunction with the wines of Burgundy and Champagne where the term is regulated.
Refers to the alcohol content of a beverage. In the United States proof represents twice the alcohol content as a percentage of volume. Thus a 100 proof beverage is 50% alcohol by volume and a 150 proof beverage is 75% alcohol. In the Imperial system p ...
A Bordeaux wine estate that doesn't have any official designation of classification.
A Portuguese oak barrel with the capacity of 145 gallons (550 liters).
Wine labeling term introduced to the European Union in 2009 to replace the Quality Wines Produced in Specified Regions (QWPSR) designation. Used to denote a wine from a region with more specification and regulations than a generic Geographic Indication (G ...
A group of aromatic compounds in grapes that contribute to some of the green herbaceous notes in wine from the green bell pepper notes in some Cabernet Sauvignon to the grassy notes of some Sauvignon blanc. In red wines the abundance of pyrazines can be ...
French term for a simple quaffing white wine with pleasing fruit structure and balance of acidity.
A fining agent more commonly abbreviated as PVPP used in white wine production to remove compounds that can contribute to premature browning of the wine.
A minute (ca. 0.75 mm) underground insect that kills grape vines by attacking their roots.
A proposal for enhancing the economic status of the wine industry in Bordeaux.
In Hungary the measurement of sweetness levels for Tokaji ranging from 3 Puttonyos which contains at least 60 grams/liter of sugar to 6 Puttonyos containing at least 150 g/l of sugar.
A system of vineyard irrigation to where only a section of a vine's root system received measured amounts of water. The side not receiving the water will go through a mild water stress and starts diverting metabolic energy from the leaves to the grape clu ...
The removal of unwanted or unneeded parts of the grapevines. In winter this usually involved removing the canes and wood that is less is less than year old leaving on the necessary buds or spur desired for next year's production
Wine labeling term introduced to the European Union in 2009 to replace the "Table Wine" designation. Used to denote a wine with lower specification and regulation than that with a PDO or GI designation.
A measure of the acidity. The lower the pH the higher the acidity. The term comes from the French Pouvoir Hydrogéne meaning "hydrogen power". pH is a shorthand for its mathematical approximation: in chemistry a small p is used in place of writing log10 a ...
A sweet fortified wine which is produced from grapes grown and processed in the Douro region of Portugal. This wine is fortified with the addition of distilled grape spirits in order to boost the alcohol content and stop fermentation thus preserving some ...
