Vin de France & Grape Varieties

Les mots du vin
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Wine words

A concise dictionary of wine-related terms for enthusiasts and lovers of all things enological
A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
PASSERILLAGE :
A process in which grapes are air-dried and shriveled after harvest to increase their sugar concentration. This takes place in a dry, well-ventilated area in order to avoid spoilage.
PATCH :
An area on or under the leaf (or leaf blade) with a color or nuance that can be seen by the naked eye.
PENTAGONAL :
A 5-sided geometrical leaf shape.
PETIOLAR POINT :
The point where the leaf blade is attached to the petiole.
PETIOLAR SINUS :
The more or less deeply cut section between the lower lobes of the blade leaf and the petiole which links it to the shoot.
PETIOLE :
The stem linking the leaf blade to the shoot.
PETIT VERDOT :
A grape variety sometimes blended with Cabernet and Merlot wines in the Bordeaux region.
PINEAU D'AUNIS :
A red variety grown in certain areas of the Loire Valley that produces wine with little color.
PLEASANT :
Without flaws.
PLEASING :
Said of a wine with pleasant, unremarkable characteristics.
PLUMP :
Said of a wine that is high in alcohol, but still soft.
POULSARD :
This red variety, namely used in the Jura region, produces wines that have little color but are very delicate.
POWERFUL :
Said of a wine that is full-bodied, robust and generous, with a rich bouquet.
PRIMARY FERMENTATION :
Process that allows the grape juice to become wine as the yeasts transform its sugar into alcohol. CO2 is produced in the process.
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