GLOSSARY

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Palate: (tasting term). Used by some to describe the flavors and sensations of the wine that develop in the mouth. This term encompasses impressions of flavor, tannin, alcohol, body and texture. Some use the term ‘midpalate’. The immediate impression of the wine is termed ‘entry’. Palate is followed by the ‘finish’.
Paso Robles: (AVA). The largest AVA in San Luis Obispo County. The western end experiences temperatures in excess of 90 degrees F in the daytime and cool ocean breezes in the evenings while the eastern portion is warmer and more arid. It is famous for its structured Cabernet Sauvignon. Paso Robles is also home to a number of Rhône Rangers whose strength is Syrah. More.
Pasteurization: (wine making term). Named after Louis Pasteur, this is the process of sterilization by heating. A controversial technique intended to protect wine against bacterial spoilage before bottling, the method is not employed by most higher-end quality conscious producers because it is thought to negatively influence the quality of the resulting wine. Some prominent producers still utilize a method called ‘Flash pasteurization’.
Peaking: (tasting term). Describes the point in a wine’s life where it still retains youthful flavors balanced by darker, mature hues. This is the bouquet of complex smells and flavors of mature wines. Once a wine has reached its peak, the accepted rule of thumb is that a wine will remain at its peak for about as long as it took to reach its peak.
Peppery: (tasting term). Describes the smell and taste characteristics reminiscent of black or white pepper. Often, it is accompanied by a pungent taste. This is a characteristic typically found in many Rhône wines.
Perfumed: (tasting term). Refers to a strong, sweet and floral aroma in some white wines and a few dry whites. Usually not applied to red wines.
Perfumey: (tasting term). Describes a strong, sweet and floral aroma in some white wines. See: “Perfumed”
pH: (“potential of Hydrogen”). The measure of the activity of hydrogen ions (H+) in a solution. An indication of the strength of acidity rather than amount, which is indicated by 'TA' (titratable acid – the amount of acids available for chemical interaction). The pH range is expressed using a logarithmic scale of 0 to 14 with 0 being the most powerful acid, 7 being neutral and 14 being the strongest base. Below, are some pH values of common substance for your reference:
Battery acid: pH ~ 0
Stomach acids: pH ~ 2
Wine: pH ~ 3.4 – 3.7
Pure water: pH ~ 7, (Neutral)
Sea water: pH ~ 8
Over the counter antacids: pH ~ 10
Liquid drain cleaner: pH ~ 14  
Photosynthesis: The critical biological process of energy production occurring in all plants. The molecule chlorophyll captures energy from the sun, utilized in the production of essential nutrients and structural components for the plant. In the process, it converts carbon dioxide and water into sugar and oxygen. The sugars are accumulated in the fruit. Accumulation of sugar continues until the fruit attains ‘sugar ripeness’ which is distinct from ‘physiological ripeness’.
Phylloxera: Phylloxera vastatrix. A vine louse or aphid infesting the roots of the affected vines in most, except sandy, soils. It originated in North America where the indigenous Vitis labrusca vines are resistant to it. In the late 18th century, it was inadvertently brought to Europe, where is devastated vineyards (75% of those in France). Consequently, European Vitis vinifera vines were grafted onto American rootstock. Currently, many commercial vineyards are planted with grafted vines (most notably in Chile). This practice originally bore some controversy for two reasons: grafted vines were more expensive and because there is a belief that grafted vines produce inferior fruit and consequently lower quality wine.
Physiological ripeness: (wine making term). Refers to the ripening of substances other than sugar in the grapes (namely tannins). A sign of physiological ripeness is the change in the seeds’ color from green to yellow. Grapes must have reached both sugar ripeness and physiological ripeness before harvesting or the wine will be flawed. Physiological ripeness ensures sufficient tannin in the wine, while sugar ripeness is critical to the finished wine having appropriate alcohol content. Grapes which have not reached physiological ripeness will impart a green, harsh character to the wine.
Pierce's Disease: A lethal disease affecting grape vines caused by bacterium Xylella fastidiosa. Initially studied and defined by Newton B. Pierce (a USDA scientist) in 1892, its causative pathogen was finally identified in the 1970’s. It is spread by insects known as sharpshooters or leafhoppers and infects the xylem (the water conducting channels found in all parts of all plants). It has devastated areas of California's vineyards in the past. There is no known treatment. See: ‘Anaheim disease’.
Pigéage: (French wine making term). The process of punching down the macerating cap of grape skins, seeds and stalks floating on top of the fermenting wine during cuvaison. The purpose is to extract color, flavor, and tannins from the fermenting grapes. Increasing the frequency of this technique (from several times a week to a number of times a day) increases the extraction of tannins, pigments and flavor. While long wooden poles or boards are usually used to manually push the cap down (or just keep it constantly submerged by their weight), ‘Pigeage à pied’ (pushing it down with the foot) or pumping the fermenting wine over the cap are alternate methods.
Pomace: (French wine making term). Refers to the solid residue left after pressing and is made up of pulp, skins, seeds and stems. Traditionally, it has been distilled to obtain raw brandy, produce grape seed oil or fertilizer. Also called: ‘pressings’.
Port: Sweet, fortified wine from the northern part of Portugal and named after the city of Oporto. Typically richer, sweeter, heavier, and having a higher alcohol content than most other wines (generally in the 18% to 20%. Range), it is produced by adding distilled grape spirits (typically brandy) which arrest fermentation before all the sugar is converted to alcohol (this is in contrast to Sherry, which is made by adding spirits later in the fermentation process, resulting in a dryer character). Port has been produced in Portugal since the mid 15th Century. Typically, it is served with cheese as a dessert wine. More
Potential Alcohol: (wine making term). The alcohol which will result from fermentation of the must. It depends on the must weight: higher sugar content of the juice prior to fermentation results in a greater amount of alcohol in the finished wine. A rough estimation projects the final alcohol level to be about 55% to 60% of harvest must weight (in degrees Brix). Hence, a wine from grapes harvested at 27 degrees Brix has a potential alcohol of about 14.8% to % 16.2% by volume. 
Powdery Mildew: A fungal disease seen in sustained conditions of dampness, infecting all aboveground parts of the vine. Manifesting as white powder-like spots on leaves and grapes, it gives the grapes a moldy, fungal smell. Because it reduces yields, it is controlled by the application of sulfur to the plants. This practice is permitted in biodynamic and organic agriculture. Also called: Oidium.
Press: A device for squeezing juice out of grapes.
Press wine: (wine making term). Wine made from pressing the cap (the solids that remain after ‘devatting’). This is usually a second rate wine and contains higher levels of tannins. It may be blended with the free-run wine obtained earlier or with another wine.
Pressings: (wine making term). The solid residue left after pressing the wine, consisting of pulp, skins, seeds and stems. Also called: ‘pomace’.
Precocious: (tasting term). Refers to wines which may seem to mature quickly. These wines may taste as if they are aging quickly because they display softness associated with more mature wines. Additionally, this term refers to wines which have the potential to evolve gracefully over a long period of time.
Provence: Located on the Mediterranean coast between Cannes and Niece to the east and Marseille and Avignon to the west. Typified by hot weather in the summer and very cool temperatures in the winter, Provence is known for its rosé wine which is fresh, dry and fruity – especially from Coteaux d'Aix or Coteaux Varois. The Côtes de Provence appellation tends to produce ordinary wines. Provence is also known for its wild herbs. White grapes grown in Provence are Clairette, Grenache Blanc, Rolle and Ugni Blanc. Red grapes of Provence are: Carignan, Cinsault, Grenache, Mourvèdre and Syrah.
Pruny: (tasting term). Wines produced from overripe or dried-out grapes display a character of prunes. This is generally a flaw, but in small amounts may add to the wine’s complexity.
Pruning: The process of cutting or trimming back parts of the vine’s canopy. An essential part of vineyard and canopy management, its aim is controlling yield, ripening as well as the microclimate by ensuring good sun exposure and air circulation for cooling the fruit and drying out after rain or humidity.
Puckery: (tasting term). Describes a dry or astringent sensation in the mouth making one inclined to pucker the mouth. Common in highly tannic wines.
Pungent: (tasting term). Used to describe a wine with an intense, sharp, aggressive smell associated with a high level of acidity.
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Raw: (tasting term). Describes a young and undeveloped wines. Also used in describing wines high in tannins, alcohol or acidity. Barrel samples of wine usually are raw.
Raisiny: (tasting term). Describes a wine characterized by the smell or flavor of raisins. Typical of late-harvest wines made of overripe, dried-out grapes. Desirable in some ports and sherries, but considered a major flaw in a dinner wine.
Racking: (wine making term). The process of transferring wine from one container (usually a barrel) to another to separate the juice from solid elements. In white wines, it is performed before fermentation (separation of the juice from the lees, although some wines can be aged sur lie). In making red wines, it is done after fermentation (separation of wine from pomace). This process results in the solids being left behind in the first barrel. The result is a partially clarified wine. Also written: ‘Raking’.
Raking: Separating grape juice from solid elements, before fermentation (in the case of white wine) and separating wine from the pomace (in the case of red wine). Also written: ‘Racking’.
Residual sugar: (wine making term). Refers to the amount of sugar remaining in the wine after fermentation. Residual sugar may be due to a high must weight, or fermentation stopping before all the sugar has been converted into alcohol. The latter may be intentional and is achieved with the addition of sulfur or alcohol spirits. Most wines (table wines) have less than 2 g/l (grams per liter) of residual sugar. Sweet, desert style wines contain higher residual sugar.
Resveratrol: (trans-3,5,4'-trihydroxystilbene) A compound found in the skins of red grapes, but also in eucalyptus, spruce, and lily, and in other foods such as mulberries and peanuts. Of these, it occurs in the highest concentration in the skins of Vitis vinifera, and Vitis labrusca grapes. It is quite the buzz of the scientific and wine communities because of recent research indicating it as the possible cause of the French Paradox. The release of resveratrol requires fermentation. Its concentration in the wine must is proportional to the time the skins spend in contact with the wine and increases with ethanol concentration. Furthermore, its concentration after malolactic fermentation is about double that present after completion of alcoholic fermentation (theorized to be released from some bound form by way of enzymes in the malolactic bacteria) [abstract]. Grape juice, because it has not undergone fermentation, does not contain significant levels of resveratrol. It has been identified as an antioxidant and anti-platelet aggregation (anti-clotting) agent and indicated in helping reduce the incidence of Coronary Heart Disease and stroke, reduce the incidence of stomach ulcers caused by the bacteria helicobacter pylori, improve bone density for post-menopausal women, reduce prostate enlargement in men, reduce the risk of diabetes, improve dental health and delay growth of some tumors and leukemias (more). Resveratrol’s chemical structure also resembles diethylstilbestrol (a synthetic estrogen) which suggests it may be a good phytoestrogen (a plant-derived compound which acts like estrogen). This is a double-edged sword: the phytoestrogen properties make for an alternative for women requiring hormone replacement, but as an estrogen analog it can encourage the growth of human breast cancer cells. What is most important to know currently is that while a there is some acknowledged health benefit to the consumption of red wine, the studies giving the above mentioned results are in vitro studies (performed in a controlled environment of a laboratory and outside of a living organism) and more studies in whole organisms (animal models and ultimately humans) are necessary to provide conclusive proof. In the meantime, one must apply moderation to avoid alcoholism and alcohol-related disease.
Rhône: This French wine region can neatly be divided into two parts. The Northern Rhône is the home of the Syrah grape, which makes full flavored, meaty, structured red wines in the Appellations of Hermitage, Crozes Hermitage, Cornas, Côte-Rôtie and St Joseph. White wines are also produced there, the most well know of which is Condrieu, made from the Viognier grape. Because quantities of wine produced in the Northern Rhône are small and quality is good, prices are invariably high. In contrast, the warmer Southern Rhône produces a huge amount of wine, much of it inexpensive Côtes du Rhône from the Grenache grape. More ambitious are the wines of Châteauneuf-du-Pape, Gigondas, Vacqueyras and Rasteau, which are often of very good quality. Typical Rhône varietals are: Carignane, Cinsault, Counoise, Grenache, Mourvedre, Petite Sirah, Syrah, Marsanne, Roussanne and Viognier although there are 21 varietlals.
Rhône Rangers: A group of California winemakers who were the first to experiment with Rhône varietals in California in the 1970s. By the late 1980’s, they were beginning to organize and a formal organization was founded in 1997 as “The Rhône Rangers”.  The group has since grown to over 130 wineries. No longer confined to California, the organization now has members in Arizona, Idaho, New York, Oregon, Texas, Virginia, Washington, and other states. The red grapes making up the Rhône Ranger palette are: Carignane, Cinsault, Counoise, Grenache, Mourvedre, Petite Sirah (also known as Durif, it was added to the list in 2002) and Syrah. The, white grapes cultivated by Rhône Rangers are: Viognier, Marsanne and Roussanne. There are also dry rosés produced from the red grapes. There are 21 recognized Rhône varietals. According to Rhône Ranger statues, wines whose make up is at least 75% Rhône varietals my bear the name Rhône Ranger or Rhône Blend.
Rich: (tasting term). Describes a wine with generous, full flavors. For a dry wine, this term indicates complex flavors with oaky or vanilla components. When applied to sweet wines, it indicates that the wine is characterized by ripe, fruity flavors.
Ripe: (tasting term). Describes a wine made of grapes which reached optimal maturity. This is the sweet spot between underripe, and overripe.
Ripeness: The condition when the grapes have achieved both Physiological Ripeness and Sugar Ripeness. It is a rare year when grapes are perfectly ripe physiologically and with respect to sugar levels. Wines from such years are exceptional and highly sought-after. See also: Physiological Ripeness and Sugar Ripeness.
Rootstock: The ball of roots of a vine. This is a significant term because of Phylloxera vastatrix (a vine louse or aphid infesting the roots of the affected vines and capable of devastating vineyards as it has done many times in the past). The rootstock of the American vines - Vitis labrusca species - is resistant to Phylloxera whereas that of the European Vitis vinifera species is not. Vitis labrusca does not make for great wine, so cuttings of Vitis vinifera are grafted onto Vitis labrusca rootstock (or that of a labrusca-vinifera hybrid, another vine species such as Vitis berlandieri, Vitis riparia or Vitis rupestris). Most of today’s vineyards are planted to grafted vines.
Round: (tasting term). Describes a wine with smooth texture. This typically occurs when a wine matures and its tannins have softened and is a desirable character of wines. This term is also used to describe young wines with soft tannins and low acidity.
Rustic: (tasting term). Generally, describes wines reminiscent of those made in an earlier era. A positive when applied to wines which are distinctive and require aging. It is intended as a negative when applied to a young wine that should taste fresh and fruity but instead is earthy and displays flavors which typically evolve with age.

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Saignée: (French winemaking term). The process of draining off a portion of red wine after a brief period of contact with the grape skin with the intent of increasing the concentration of color, flavor and tannins. This then improves the quality of the resulting wine. Since these components of red wine are derived from pigments in the skins, the drained juice is pink and may be used to make rosé wine. Also called: ‘Bleeding’.
San Bernabe: (AVA). Located in the southern portion of Monterey County, this AVA was recognized in 2004. The AVA is characterized by multiple mesoclimates with annual temperatures comparable to some regions of Napa Valley. With over 75 years of grape growing tradition, the area produces Barbera, Cabernet Sauvignon, Chardonnay, Gewürztraminer, Lagrein, Merlot, Pinot Noir, Sauvignon Blanc, Syrah, White Riesling and Valdiguié.
San Luis Obispo County: (AVA). Halfway between San Francisco and Los Angeles, the county is home to several AVAs which have developed independently. These include: Arroyo Grande, EdnaValley, Paso Robles and YorkMountain. The most common varietals grown in the San Luis Obispo region are Cabernet Sauvignon, Chardonnay, Merlot, Pinot Noir, Syrah, Viognier and Zinfandel. This large AVA is also home to a number of Rhône Rangersgrowing Rhône varietals.
San Lucas: (AVA). Located at the southern end of the Salinas Valley in Monterey. Vineyards in this relatively hot growing region sit at elevations between 500 and 1,200 feet. The staples of viticulture here are Cabernet Sauvignon, Chardonnay, Merlot and Sauvignon Blanc.
Santa Barbara County: (AVA). Historically, the most prominent AVA in the Central Coast, it encompasses three smaller AVAs, (Santa Maria Valley, Santa Rita Hills and the Santa Ynez Valley) all with distinct microclimates and terroirs. Viticulture in Santa Barbara began in the 18th century with Spanish missionaries planting vines for sacramental wine. In the 1960s, UC Davis enologists designated the area as a premier wine growing region and local commercial viticulture began its rise to global prominence. Chardonnay and Pinot Noir have been the flagship varietals of the county but Rhône and Italian varietals.
Santa Lucia Highlands: (AVA). North-south running AVA on the southeastern-facing slopes above the Salinas Valley in Monterey County. The wines produced in the Highlands are recognized for their intense fruit character and an elegant backbone with high acids and a mineral edge. Chardonnay (over half of the wines produced in this AVA) and Pinot Noir are the stars of this growing region.
Santa Maria Valley: (AVA). The northernmost of the three AVAs within Santa Barbara County. There are several historic and prestigious vineyards here: Bien Nacido, Nielsen, Sierra Madre and Tepusquet. The grapes grown in this valley are also sourced by producers outside the AVA and command some of the highest prices in North America. Traditionally, Chardonnay and Pinot Noir have been the stars of this region. However, Cabernet Franc, Cabernet Sauvignon, Grenache, Merlot, Mourvedre, Sangiovese and Syrah are being grown here.
Santa Rita Hills: (AVA). Located at the western end of the Santa Ynez Valley, it received AVA status in 2001. The name of the appellation was altered to read: “Sta. Rita Hills” in 2006. The region’s cool climate has been ideal for Chardonnay and Pinot Noir and the region is regarded as one of the premier Pinot Noir growing regions. Syrah is also gaining a formidable foothold in the region.
Santa Ynez Valley: (AVA). Situated between by the Purisima Hills and San Raphael Mountains to the north and the Santa Ynez Mountains to the south, this region is warmer than the Santa Maria Valley to the north. It includes the Santa Rita Hills appellation at its west end. The cooler western section of the AVA is planted mostly to Chardonnay and Pinot Noir as well as a few other Bordeaux varietals. The eastern, warmer, section is dominated by highly regarded Syrah and other staples of the “Rhône Rangers".
Sappy: (tasting term). Describes wines made from under ripe grapes or those having the taste is of unripe fruit. However, this is a less extreme or severe term than ‘green’. These wines that lack richness and generosity and have a notable vegetal character.
Screwcaps: Manufactured, threaded bottle closures. They are not as romantic as cork whcih is a less than ideal bottle closure. It is subject to infection with fungus which can taint the wine. Additionally, corks can dry out and become compromised resulting in spoiled wine.
Second wine: (wine making term). An increasingly common practice, originating in Bordeaux, whereby the grapes of a harvest are separated into two groups based on quality. The first wine is made of the best grapes and the second wine is made of the lesser grapes. This practice allows the winery to produce higher quality first wines and makes the second wine accessible to those on a budget or ready to drink at an earlier age.
Secondary fermentation: (wine making term). Fermentation which takes place after the initial, alcoholic fermentation. Primary fermentation is alcoholic fermentation where yeast converts sugars to alcohol and carbon dioxide. In secondary fermentation (also called malolactic fermentation), bacteria convert the sharp tasting malic acid to the softer lactic acid and carbon dioxide. Part of the production of most red wines, and some white wines, this process may be induced or manipulated to achieve certain flavor characteristics.
Sherry: A fortified wine originating from southern Spain. Most commonly dry, it is produced by the addition of spirits towards the end or after the fermentation process. This is in contrast to Port, which is fortified before the fermentation process ends and is thus a sweet wine.
Sideways: (Movie). Also called "The Movie" by people in Santa Barbara wine country. "Sideways" depicts the antics of two men reaching middle age with little success and nothing but flaws and neurotic obsessions. Set and Filmed in Central Coast wine country. The appearance of several wineries and their tasting rooms in the film is both milked to painful excess by some and shrugged off by others - depending on winery.
Soft: (tasting term). Describes a wine low in acids or tannins. Soft wines are easy to drink.
Sommelier: A trained wine professional, expert in wine. Sommeliers are specialized staff in fine restaurants. They are responsible for wine purchasing, wine cellar management and training service staff. Working with the chef, they develop wine lists and suggest wine-food pairings. Sommeliers are certified by The Court of Master Sommeliersa British-based organization with an American chapter since 1977 with only a small number of individuals attaining the title of Master Sommelier. Another organization is The Sommelier Society of America which offers education and professional certification.
Sonoma: (AVA). One of the six wine producing counties of the North Coast AVA. The climate in the region is moderate and diverse with marine influences. All varieties of grapes are grown in the county in its 12 AVAs: Alexander valley, BennettValley, Carneros, Chalk Hill, DryCreekValley, KnightsValley, Northern Sonoma, Rockpile, RussianRiver, SonomaCoast, SonomaCountyGreenValley, SonomaMountain. More.
Specific Gravity: (wine making term). The density of any substance divided by the density of water. Relevant to fermenting must because it helps the wine maker evaluate must weight.
Spicy: (tasting term). A broad term indicating a smell or flavor of spices such as pepper, cinnamon, cloves, anise, cardamom and others. Typical of certain wines and a desirable element of others. See also: Bien Nacido spice, hard spice.
Spinning cone: Alternate name for centrifuge.
Stale: (tasting term). Describes a dull or heavy wine. Typically one that is oxidized or not fresh and deficient in acidity.
Stalky: (tasting term). Describes wines with an unpleasant green, vegetal or astringent character. Typically applied to wines which were fermented too long with the stems. See: stemmy, below.
Stemmy: (tasting term). Describes wines with an unpleasant green, vegetal or astringent character resulting from the wine having excessive contact with stems during fermentation. See: stalky, above.
Streamlined: (tasting term). Describes wines with measured extract and concentration of flavors. There is no deficiency in the wine's body and flavor profile. Rather it is balanced but not bursting with robust aromas and flavors. Not a negative like 'lean'.
Structure: (tasting term). Refers to the interplay of tannin, glycerol, alcohol and acidity. Appropriate levels of these components make for a pleasant mouthfeel, body and texture. Wines lacking in structure are often called flabby.
Sugar: A category of organic compounds in grapes, produced through photosynthesis. This is mostly sucrose. Yeast converts sugar to alcohol during fermentation.
Sugar ripeness: (wine making term). The condition where grapes reach a certain sugar concentration (usually measured in degrees Brix). Sugar ripeness is essential to alcoholic fermentation and is watched closely. This is different from physiological ripeness which refers to the ripening of substances other than sugar in the grapes (namely tannins).
Sulfites: Sulfur-containing compounds (typically Sulfur Dioxide - SO2) used as food preservatives. Winemakers use sulfites to keep wine must from spoiling because they arrest metabolic processes of yeasts and bacteria. However, even wines that have not had sulfites added by the wine maker may contain small amounts produced naturally during fermentation. Current wine making methods utilize very small amounts of sulfur. US regulations dictate that the "Contains Sulfites" label be placed on the wine if it contains levels of sulfites above 10 parts per million. Anything below that level does not need to have the label, but it still may contain sulfites.
Sulfur: An elemental substance used extensively in winemaking. It is used in prophylaxis against Oidium, as a disinfectant in between vintages in winery facilities, it is added to must and finished wines to prevent spoilage and it is also used in winemaking to stop fermentation. Excessive amounts may give an unpleasant mothball or burnt match aroma.
Supple: (tasting term). Describes a wine which is soft, lush, velvety and balanced by full flavors. It is a sign of harmony in wine.
Sur lie: (French wine making term). Describes a wine making method where wine is allowed to lie on its lees for some time before being racked off. The purpose of this is to add richness and flavor to the wine.
Synthetic closure: A synthetic cork. These are becoming more common as a way to avoid wine spoilage resulting from failure of the natural cork to maintain a seal.

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