Wine Glossary

P

PH- A chemical measurement of acidity or alkalinity; the higher the pH the weaker the acid. Used by some wineries as a measurement of ripeness in relation to acidity. Low pH wines taste tart and crisp; higher pH wines are more susceptible to bacterial growth. A range of 3.0 to 3.4 is desirable for white wines, while 3.3 to 3.6 is best for reds.

Peak- The time when a wine tastes its best--very subjective.

Perfumed- Describes the strong, usually sweet and floral aromas of some white wines.

Phylloxera- Tiny aphids or root lice that attack Vitis vinifera roots. The disease was widespread in both Europe and California during the late 19th century, and returned to California in the 1980s.

Potent- Intense and powerful.

Press Wine (or Pressing)- The juice extracted under pressure after pressing for white wines and after fermentation for reds. Press wine has more flavor and aroma, deeper color and often more tannins than free-run juice. Wineries often blend a portion of press wine back into the main cuvée for added backbone.

Private Reserve- This description, along with Reserve, once stood for the best wines a winery produced, but lacking a legal definition many wineries use it or a spin-off (such as Proprietor's Reserve) for rather ordinary wines. Depending upon the producer, it may still signify excellent quality.

Produced And Bottled By- Indicates that the winery crushed, fermented and bottled at least 75 percent of the wine in the bottle.

Pruny- Having the flavor of overripe, dried-out grapes. Can add complexity in the right dose.

Puckery- Describes highly tannic and very dry wines.

Pungent- Having a powerful, assertive smell linked to a high level of volatile acidity.