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Oenology
Scientific study
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Oxidized
Tasting term indicating that the wine has suffered from contact with air,
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Palate
Tasting term used to indicate the range of sensations detected in the mouth
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Passito (It.)
Method of making wine from semi-dried grapes. Water in the grapes evaporates,
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Perfumed
Tasting term used to describe an attractive,
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Perlant (Fr.)
Semi-sparkling.
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Perl (Fr.)
Semi-sparkling.
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Perlwein (Ger.)
Sparkling wine,
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Petillant (Fr.)
Semi-sparkling.
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Petrolly
Tasting term used to describe an oily smell
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Pice (Fr.)
Barrel of between 205 and 225 litres,
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Pipe
Barrel of between 534 and 620 litres used for storing, ageing,
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Pourriture noble (Fr.)
Noble rot.
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Pradikat
See 'QmP'.
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Premier cru (Fr.)
First growth. In Bordeaux, this means one of the wines at the very top of the classification.
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Pumping over
Winemaking term for the process of pumping fermenting juice
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Puttonyos
Label term found on Tokaji (Tokay) preceded by a number.
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QbA (Qualittswein bestimmter Anbaugebiete)
Basic level of German quality wine.
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QmP (Qualittswein mit Pradikat)
Higher level of German quality wine.
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Qualittswein (Ger.)
Quality wine.
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Quinta (Por.)
Wine estate.
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Quintal
Unit of weight
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QWPSR
Quality wine produced in a specified region.
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Racking
Winemaking term for the process of separating a wine from its sediment,
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Rancio
Tasting term used to describe the rather pungent smell of intentionally oxidised wines,
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Recioto
Italian term for sweet heady wines made from grapes that have been concentrated by air drying.
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Recoltant-manipulant
See 'RM'.
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‘Recolte’ (Fr.)
Harvest.
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Reduced
Tasting and winemaking term used to indicate a wine that has developed a dirty smell reminiscent of rotten eggs
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Rehoboam
Bottle of 4.5 litres capacity equivalent to 6 normal (75cl) bottles,
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Remontage (Fr.)
Pumping over.
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Remuage (Fr.)
Riddling.