Papazkarasi:

A kind of local grape for red wine produced in Tekirdag and surroundings in Thrace. It provides light bodied, nice drinking, nice results in red and rose wines. It is used by being blended with Calkarasi in production Tilsim Rose.

Perfume:

White wines containing intensive flowery flavors.

Particles:

It is used to define such wines with small amount of particles which may be seen when keeping under light in visual analysis of wine. Particles do not show that the wine is bad. Certain wines are not filtered to protect aroma and tastes.

Pebble stone:

It expresses mineral hard nature of the wines produced from such grapes growing on hard, rocky grounds. It is sought when aromatic impressions by nose and palate are examined in degustation. It is frequently seen in neat white wines like Chablis and Loire Valley Sauvignon Blancses.

Penedes:

One of the largest and most significant wine areas of Spain, on the southwest of Barcelona in Catalonia. Other than being production center for sparkling wine; Cabernet Sauvignon, Chardonnay, Sauvignon Blanc, Merlot, Riesling and Pinot Noir grapes are grown with local grapes.

Periquita:

The area on the south of Portugal where strong, middle bodied red grapes are grown.

Permanent grapes:

If good wines have been able to be produced from a kind of grape for many years and the same grape has shown good results in various locations of the world as well, they are defined as Permanent Grapes". Permanent grapes are Riesling, Gewurztraminer, Chardonnay, Sauvignon Blanc, Pinot Gris, Muscadine, and Roussanne, Viogniere in white ones; and Nebbiolo, Tempranillo, Cabernet Sauvignon, Merlot, Syrah, Pinot Noir, Touriga Nacional, Garnacha Tinta in red ones.

Permanent mold:

Mold formed by the mushroom called Botrytis cinerea in white grapes. It develops when it is humid but so hot to allow grapes to lose their water after the end of harvest period. It affects quality of wines positively contrary to many mushrooms. It increases sugar amount in grape water as a cause for grapes to lose their water.

Permanent:

It expresses the long time for taste and flavor left on the palate after swallowing the wine. See. Length.

Petillant:

A term used by the French for little sparkling wines. The Italian uses the word frizzante and the German uses spritzig for the same beverages.

Petit Verdot:

Red grape used in Cabernet Sauvignon blend, generally grown in Bordeaux. It is rarely grown today in comparison with the past.

Petite Syrah:

A kind of red grape grown in a large area in the North and South America, especially in California. It must not be discriminated from Syrah grown in Rhone Valley.

pH:

The unit measuring density of acid contained by the wine. When pH decreases, acid percentage increases in the wine.

Phylloxera:

It was firstly seen in early 1800s. It firstly started in North America and then spread in Europe fast. It is the vine insect causes vineyards to be destroyed and dried fully. It is also named as vine fretter.

Piemonte:

The region on the northwest of Italia famous for its red wines. The word means Feet of the Mountain.

Pinot Blanc:

A kind of grape for white wine suitable for production of sec, middle bodied white wines. It has characteristics similar to Chardonnay grape.

Pinot Gris:

White French grape used in production of sweet, sec, crisp white wines. It is suitable for sea products and fish with its musk odor felt sometimes. Its type that is grown in Alsace is also called as Tokay dAlsace. Its name is Pinto Grigio in Italy. Grey is in the meaning as used in Turkish as well.

Pinot Meunier:

It is used in production of campaign with Pinot Noir and Chardonnay produced in Champagne region of France. It is a different variation of Pinot Noir grape.

Pinot Noir: /h3>A kind of black grape which is noble, reputable and grown in Bourgogne. It is famous for its red wines that are known with their velvet structure. It is known to be grown for more than 2000 years. It is called as "Sptburgunder" in Germany and Austria pursuant to its home country; as "Burgundac" in Yugoslavia and as "Blauburgunder" in the North Italy. It is grown in many European countries, US, Brazil, Argentina, Australia, New Zealand and Algeria as well. However, its plantation is difficult and it is very important for terroir. The vineyards must locate on ramps facing to east and get much sunlight and it must be grown on calcareous soil and the soils drainage must be good.

Pinotage:

A kind of red grape that is hybrid of Pinot Noir and Cinsaut. It grows only in the South Africa. It is fermented at high temperature and relaxed in oak. It has strawberry aroma. It is referred to as Hermitage in wrong manner in the South Africa. Its name is derived from combination of this word and pino.

Plain:

It is referred to the wines deprived of taste without any permanence due to low acid. It may be used for sparkling wines which lost their foaming ability.

Plonk:

It is used for simple, cheap, ordinary wines. The word which is used as slang in Australia has settled in English in time.

Pomace:

See. Residue. The French produces a kind of brandy called as Pomace Brandy from the residue. Marc in France, Grappa in Italy and Bagaceira in Portugal have also the same meaning.

Pomerol:

Small but significant production area located on the right side of Dordogne River in the main region Bordeaux. Great castles are not seen there and it was a region not known up to 1960s. Other than Petrus, it has no attractive aspect. It is a region mostly dominated by Merlot grape.

Primary flavors:

Aromas found in young wines including fruit, flower etc. Wine losses its primary aromas when it ages, other smells emerge in maturation process. It is more appropriate to call smells in matured wines as bouquet instead of aroma.

Private Reserve:

One of the definitions for the purpose of marketing used on labels of US wines with no legal assurance.

Provence:

The region on the southeast of France which contains famous coasts known as the French Rivieara or Cote dAzur. It is famous for its Rose wines.