P Page Logo

Wine Terminology Logo

APage Icon BPage Icon CPage Icon DPage Icon EPage Icon FPage Icon GPage Icon HPage Icon IPage Icon JPage Icon KPage Icon LPage Icon MPage Icon
NPage Icon OPage Icon PPage Icon QPage Icon RPage Icon SPage Icon TPage Icon UPage Icon VPage Icon WPage Icon XPage Icon YPage Icon ZPage Icon

The Cooking Inn : Wine Terminology P Page Select an item from the list to go to it's site

A tiny louse that attacks the root system of wine grape vines, responsible for killing over three million acres of vines in Europe in the 1800s. Grafting to resistant rootstock is the only known way to combat this pest.

Pinot Blanc:
One of the white grapes of the pinot family that includes pinot grigio (also white) and the red grapes pinot noir and pinot meunier. While some pinot blanc can be found interspersed with chardonnay in the vineyards of Burgundy, the grape is more renowned in Alsace. In North America, California boasts several top producers of pinot blanc, though the grape is not widely grown. Pinot blanc often has flavors similar to chardonnay, though the wine is generally lighter in body and somewhat more delicate.

Pinot Grigio (Gris):
Like pinot blanc, one of the white grapes of the pinot family, and like riesling and gewürztraminer, pinot grigio loves cold climates. The most renowned pinot grigios come from the northernmost regions of Italy, especially those regions that border the Alps, as well as Alsace, where it is known as pinot gris or, confusingly, as "tokay." In the U.S., Oregon is emerging as the top state for delicious lively pinot gris' with light almond, lemon and vanilla flavors.

Pinot Noir:
One of the most renowned red grapes in the world for its supple silky texture and mesmerizingly earthy flavors. Pinot noir, like riesling, requires a cold climate and in fact, its ancestral home is the cool Burgundy region of France. The grape, which is very difficult to grow and make into wine, is also grown in Oregon and California, but rarely elsewhere.

The famous fortified sweet wine from the Duoro Valley of Portugal. Port, a blended wine, is made with up to five red grape varieties: Tinta Barroca, Tinta Roriz, Tinto Cão, Touriga Francesa, and the most highly regarded: Touriga Nacional. All Port can be divided into two main categories: wood-aged Ports and bottle-aged Ports. Within these categories are numerous styles. The best known style of wood-aged Port is Tawny Port, the best known style of bottle-aged Port is Vintage Port. Predominantly wood-aged Ports are ready to drink right after they're bottled and shipped. They should be consumed within a year and a half to two years after bottling. These Ports do not need to be decanted. Predominantly bottle-aged Ports, on the other hand, start out in barrels for a brief period of time but then mature and age for a longer, and sometimes very long, period inside a bottle. As a result these Ports usually throw a sediment. Vintage Port, for example, always needs to be decanted. Port-style wines are also made in California from a variety of grapes including zinfandel, petite sirah, and cabernet sauvignon.

Top Icon
Post-Fermentation Maceration:
Skin contact with red wines following fermentation. Also called "extended skin contact," the process extracts flavor compounds, color and tannin, resulting in greater varietal character and more developed tannins.

Cutting back the vegetative part of the vine after it has become dormant. Pruning affects the size and quality of the next year's crop.

The pumping of fermenting red wine over the cap of skins to extract more flavor, color and tannin from the skins.

Top Icon Home Icon

E-Mail Icon

 Date & Inn Image