Landscape Libournais region
Saint-Émilion village
Landscape Côtes de Castillon region
Landscape AOC Margaux region
Landscape Entre-Deux-Mers
Landscape Entre-Deux-Mers
Côteaux Entre-Deux-Mers
Château AOC Côtes de Francs
Château AOC Pessac-Léognan
Wine dictionary
SeeK another letter :
Pâle (pale) : with little or no colour, almost translucent

Pampre : the vine branch with leaves and fruit

Pâteux (mushy) : indicates a white wine with too much sugar and too little acidity. Also a heavy wine that furs up the palate in the finish

Passerillage : grapes left overlong on the vine shoots; overripe, they dehydrate and shrivel

Perlant (pearling) : slightly carbonated wine. Less effervescent than a sparkling wine

Persistance (persistence) : length of the wine aroma and aftertaste; the longer it is the greater the wine

Pétillant (sparkling) : slightly effervescent wine made by Champagne method

Phylloxéra (Phylloxera) : minute louse living in the soil that destroyed ¾ of the French vineyards towards the end of the 19th century. Nowadays vines are grafted onto stocks immune to phylloxera attacks

Pièce : unit of volume varying according to the region. Between 180 and 260 litres of wine

Pierre à fusil (odeur de) (gun flint, smell of ) : smell of spark against flint, found in some Sancerres or Chablis

Pigeage : pushing the top crust in the fermentation vat into the must, ensuring a good contact with tannins and colouring matters

Piqué : sour, acetic smell of wine (see "acescent")

Plat (flat) : aroma-deficient, with too little acidity and little substance

Plein (full) : a wine with substance and good balance, full-bodied

Polyphénols (polyphenols) : wine compounds comprising of red anthocyanin pigments and flavonoids as well as tannins

Pourri (goût de) (rotten, taste of rot) : if the grapes were affected by Agric grey mould, the wines will be lacking in clear aromatic qualities, they might even smell mouldy

Pourriture noble (Noble Rot) : thanks to the microclimate typical of the liquoreux region, the micro fungus, Botrytis Cinerea, spreads on the grapes and increases their concentration in sugar and consequently their quality

Pressurage (pressing) : various types of wine presses are used to extract a maximum quantity of grape juice. In some cases the vigneron avoids crushing pips and stems, to avoid producing a wine with too much tannin

Pruine (pruinescence) : a kind of fine waxy dust covering the grape skin, that can be rubbed off

Puissant (powerful) : a full-bodied, robust wine, with bouquet and high in alcohol
If you do not find the word you want in this glossary, you can request a reply. We shall be delighted to reply and complete the list.