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Glossary

PASSERILLAGE
A process in which grapes are air-dried and shriveled after harvest to increase their sugar concentration. This takes place in a dry, well-ventilated area in order to avoid spoilage, and is used in Jura, Alsace, and the Loire Valley.
PÉTILLANT
French term that describes a wine with less carbon dioxide than a sparkling wine but more than one that could be described as spritzy.
PETIT VERDOT
A red variety produced in Bordeaux that is sometimes blended with Cabernet Franc, Cabernet Sauvignon and Merlot.
PHYLLOXERA
An aphid that destroyed ¾ of the French vineyards between 1860 and 1880, and then all of Europe’s vineyards as well by killing their root systems. The only vineyards that survived the epidemic were those planted in flood zones. Using grafting at the start of the 20th century, the vineyards were restored in Europe using American rootstock that is resistant to the aphid.
PIÈCE
Name used for a wine cask in Burgundy (228 or 216 liter capacity).
PINEAU D’AUNIS
A red variety cultivated in some parts of the Loire Valley that produces a wine with a light robe.
PINOT GRIS
This gray-blue grape produces powerful golden wines with complex aromas and sometimes smoky notes. Its power makes it pair well with meats and game.
PINOT MEUNIER
Red variety that typically has more villous and hardy foliage than its parent grape, Pinot Noir. When used to produce champagne, Pinot Meunier contributes fruitiness and roundness.
PINOT NOIR
Red variety cultivated primarily in Burgundy, which produces light colored wines that can nevertheless age very well. Its primary aromas include red and black fruit, cherries and cherry brandy, as well as gamy and leather aromas with time. Also cultivated in Champagne, where it is made into white wines.

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