Glossary of Wine Terms
PEPPERY — Describes the aroma of black pepper found in many red wines.
PERFUMED — Highly fragrant; aromatic.
PLUMMY — Describes a wine having the taste or aroma of ripe plums.
POMACE — Grape residue after pressing, consisting of skins, stems, and seeds.
POURRITURE NOBLE — French for “noble rot.” See Botrytis cinerea.
PRESS WINE — That part of the wine produced from the final pressing of the grapes, as contrasted with free run, which, as the name implies, runs freely without pressing, Richer in tannin and extracts, the press wine is sometimes added back to the free run.
PROPRIETARY — Name or brand that a producer uses exclusively for his or her own wines, e.g. Rubicon, Opus One, etc.
PRUNEY — Describes the taste or smell of wines flawed by overripe grapes.