Glossary

The language of wine contains a wealth of meanings that are not all too familiar, particularly the technical interpretations. The glossary describes and offers an explanation to the most common terms.

pail
unit of measurement

An old measurement of capacity, usually equating to 56.6 litres (one pail or bucket) up to the 1000 ‘Eimer‘ or pail wooden cask.

pale

Refers to the colour intensity of the wine, in this case a pale wine.

Pannobile
brand collaboration

A successful brand collaboration from Gols (Neusiedlersee winegrowing region), whose chosen brand name derives from Pannonia (once a Roman province) and noble (from the German word Nobile).

passé
past it

The French derived word to describe a wine that is old and overdeveloped.

past it

A wine that is well past its peak, and no longer tastes as good as it once did.

peak condition

Refers to a wine with mature aromas and taste, that has reached its peak and is a pleasure to drink.

pepper note
The Austrian description for the pepper aroma in wine

The pepper spice aroma is a characteristic that is also specific to Grüner Veltliner from the Weinviertel.

peppery

Perception of a spicy aroma and flavour, typical for Grüner Veltliner.

perfume
aroma

The positive description for blossomy, floral aromatic impressions of a wine, for example the rose petal fragrance with Traminer.

perfumed

The excessive aromatic character of wine, primarily with aromatic varieties.

peronospera
fungal vine disease

Peronospera is also known as downy mildew.

pesticide
insecticide

The common name for all chemical pesticides. In Austria, the use of pesticides and fungicides is seldom employed.

Pétillant Naturel (Pet Nat)

Perl- or Schaumwein (sparkling wine), produced by the méthode ancestrale
The not fully fermented grape must is filled in bottles to finish the fermentation process. This method is the oldest and least invasive way of producing Perl- or Schaumwein. Generally, Pet Nats display a pressure of under 3 bar. Such Pet Nats belong to the Perlwein category.

petrol note

Aroma of mature white wine, with an aroma reminiscent of kerosine, tar and coffee. These aromatic components are particularly prevailant in aged Riesling.

pH value
the measurement for the acidity (or hardness) of wine
phenolic, tannic

A dry wine with high tannins.

phenolics, tannins
affect the taste impression of a wine

Tannins and phenolics are part of the polyphenols, and are particularly dominant in the content of red wine.

phenols
large, important group of highly reactive chemical and organic compounds

Phenols exist in the skins, pips and stalks of (black) grapes: these phenols include the anthocyanins (colour pigmentation), the flavonoids (colour and flavourings) as well as the tannins (phenolics). The general description for these components is polyphenols.

pheromone
pheromones are employed as a preventative measure to confuse certain animal specials (especially against the grape caterpillar)

Pheromones and pheromone traps are predominantly employed in natural and organic viticulture.

Phylloxera
a vineyard pest that was brought to Europe from its native America

Phylloxera vastatrix is the description for the vineyard pest that feeds on the roots and the leaves of a grapevine. The common European vine dies off once its roots have been infected by the pest. During the second half of the 19th Century, a whole of European viticulture had been affected and suffered damage. The only solution was to graft the scion of a European vine onto the rootstock of the phylloxera resistent American native vine variety, thus preventing complete devastation in the vineyards.