Glossary : definition of terms used to talk about Bourgogne wines beginning with P.

Substances held in suspension in the wine, eventually forming sediments – yeasts, tartar crystals, colouring matter. Generally do no harm to the wine except in its visual aspect.
Related words Absorption, Adsorption

(tast.) Subtle aroma sometimes found in great white burgundies.

(tast.) Supreme accolade awarded to great red burgundies with a particularly rich and long finish.

The moment in a wine’s development where it demonstrates the perfect balance between its physical, aromatic and sensorial characteristics. When a wine reaches its peak, it has acquired its maximum aromatic richness and complexity in terms of all aroma stages – attack, evolution and finish. It has conserved sufficient acidity so that it is not “tired” and its tannins have “melted”.

(tast.) Subtle aroma sometimes found in great white burgundies.

Slightly effervescent wine.

(tast.) Spicy flavour present in numerous great red burgundies.

(tast.) Another word for length. Describes the ability of tastes and aromas in well-made wines to remain present in the mouth after the wine has been swallowed. (See also caudalie)

Related words Caudalie

Aphid of American origin which attacks the roots of European vines. At the end of the 19th century, France's vineyards were destroyed, starting in the south and eventually reaching Burgundy. Heat and chemical treatments failed but finally an answer was found in grafting European scions onto resistant American rootstocks.

(tast.) Aroma which may occur in young white wines.
Related words Aroma / Odour

year-old grafts are lifted from thenursery beds, their roots trimmed back to a few centimetres, and then planted-out in ground which has been trench-ploughed the previous summer, then smoothed with a harrow and stacked out with wooden or bamboo pegs to indicate the placement of the new plants.
Related words Preparing ground for new planting or for replanting

The young grafts are taken out of their rooting medium and planted in selected ground that has been previously prepared and fertilised. The nursery beds are then given constant attention-watering, hoeing, chemical applications.

(tast.) A well-balanced wine with no obvious faults.
Related words Balance

Ploughing-back reverses the earthing-up process of the previous autumn. The earth piled round the stocks is drawn back by the plough towards the space between the rows. Soil which has been broken up by the frost is spread out and aerated, fertiliseris worked in, sprouting weeds are uprooted, and insect larvae exposed to the cold.

Important family of constituents of wine including pigments (anthocyanins and flavones in red wines, flavones in white wines) and tannins. Polyphenols evolve during ageing under the influence of oxidation, Other polyphenols such as resveratrol are anti-oxidants and can help prevent cardio-vascular disorders if red wine is drunk regularly and in moderation (max. 2 glasses per day).

Related words Absorption, Anthocyanins

(tast.) Thin and lacking in character, as opposed to "rich".

(tast.) Chewy, generous, well-built, full-bodied, rich, meaty and with high-quality tannins.

This operation, recently mecanised, is carried out by a hydraulically-powered cutter frount-mounted on a stride-tractor. This chops up the upper portion of the unwanted canes due to be pruned away thus greatly easing the task of clearing way pruning debris.

Odourless substances which subsequently develop aromatic qualities through the action of enzymes. This phenomenon has recently been extensively studied by Burgundian research institutes (INRA, IUVV, ENESAD).

With the aid of a long-handled secateurs, the branch which has borne the current year's fruit is cut off low down on the stock, together with any unwanted shoots. The stock is then ready for the spring pruning.

Preparing ground for new planting or for replanting. Old stocks are grubbed up, together with as many as possible of their roots. The soil is broken up, cleaned of weeds and harrowed. A special trenching plough ("défonceuse") is used, pulled by either a tractor or a winch. In Burgundy, trenching is done to a depth of 0.4-0.5 metre.
Related words Planting-out

Preparing ground for new planting or for replanting. Old stocks are grubbed up, together with as many as possible of their roots. The soil is broken up, cleaned of weeds and harrowed. A special trenching plough ("défonceuse") is used, pulled by either a tractor or a winch. In Burgundy, trenching is done to a depth of 0.4-0.5 metre.

clean equipement in good repair is an absolute necessity for proper vinification. It cannot be left to take care of itself. Tubs, barrels, vats and casks are cleaned and soaked to make them watertight. Harvesting containers, pipework,presses, crushers and stemmers must likewise be scrupulously clean. all ironwork is treated with a spirit-based varnish or with lacquer to prevent rust and to avoid direct contact between yhe must and any metal surfaces. Pumps and motors are cleaned and setvices. hygiene has been simplified, nowadays, by the use of equipement made from plastic, enamel or stainless steel.

Extraction of wine from marcs (see limpidity), or of juice from crushed white grapes (see stalks).

The most common style in Burgundy is Guyot pruning whereby the vine starts the year cut back to a single cane with 6 buds and a spur with 2 buds. In some places (Santenay for example) the Cordon de Royat – a single cane with 4 spurs - is employed. (See also Cane)

Pulling-back of unruly new growth between the two middle training wires where it is tied-in with metal or plastic clips.

Grapes after crushing.

(tast.) Shade of colour found in young Gamay wines.