Palomino Fino, Pinot Blanc, Pinot Grigio, Pinot Noir

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Pais	The Chilean synonym for the Mission grape. Is currently the most widely planted grape in Chile. Also is a darker-skinned cousin of the Criolla Chica of Argentina.
Palomino Fino	The best and the most famous of the different grapes used for producing Sherry, the delightful fortified wine of the southern reaches of Spain. Palomino Fino has many cousins with Palomino in their name, but the Fino thrives in the warm chalky soils of Jerez and has a paricular affinity for Flor, the fungus that develops on top of the Sherry while it is in open cask. This fungus is crucial in the production of the fine Oloroso Sherries that have been famous for centuries. Known as Listan in France where it can be made into dry white wines that are lacking in character. Also grown in South Africa where it is called Fransdurif.
Pansa Blanca	Synonym for the Xarel-lo varietal that is a part of the Spanish sparkling wine known as Cava which hails from the Penedes region in northeastern Spain.
Parellada	Part of the blend with Macabeo and Xarel-lo that make up the Spanish sparkling wine Cava. When grown in cooler climates the Parellada can be coaxed to produce excellent still wines with hints of citrus and golden apples that will take well to long-term aging. Also found in the Cariñena region further to the west.
Pederña	The Spanish synonym for the Arinto varietal of Portugal.
Pedro Ximénez	Important grape, along with Palomino Fino, in the production of Sherry. Pedro Ximénez, or P.X. as it is also known, can be quite crisp and dry when vinified still but is more frequently used as a sweetening agent in Sherry. The grapes are dried in the sun to concentrate the sugars and flavors. In the DO of Montilla-Moriles in the south of Spain the dried P.X. grapes are vinified and then aged in barrel for many years and produce fortified wines of considerable character and sweetness. Citrus fruit notes are common in the dry style but the fortified versions can be heavy with figs, dates, molasses and coffee.
Peloursin	Peloursin is both the Durif grape of southern France and not the Durif at the same time. Either way, you would be hard pressed to find a wine outside of the south of France made from the Peloursin. \r\n\r\nLong thought to be the Petite Sirah common in California, the Durif is a variety that originated in southern France in the 19th century when it was born from a cross of the obscure Peloursin and the more widely known Syrah. Petit Sirah can be one of a number of different clones so it is of no surprise that that name is used as a synonym. Durif wines are heavy and tannic, with notes of red and black currants. Durif was common in the southern French regions of Languedoc, Provence and Vin de Pays though it is rarely seen today.
Periquita	The name for the Portuguese varietal Castelão used in the Extremadura region of southwestern Spain.
Petite Manseng	The better of the two Manseng clones, the other being the Gros Manseng. A small white grape famous for its ability to shrivel on the vine and infamous for its miniscule amounts of juice. The Petite Manseng is found in most parts of southwestern France, especially the Madiran and Jurançon VDQS areas. Because of the length of time on the vine that the Petite Manseng can endure high sugar levels and subsequent high alcohol levels are common. Most famous for the moelleux wines of Pacherenc du Vic Bihl.
Petite Sirah	Is it related to Syrah? Is it not related to Syrah? Well, about the only thing that most experts will agree upon is that Petite Sirah is the term used for a collection of grapes found widely in California and South America, and that they are responsible for heavy and tannic wines full of currants and pepper. There has been DNA tests both proving and disproving that it is identical to the Durif varietal that is now becoming scarce in France. \r\n\r\nFor a long time Petite Sirah was responsible in California for 'jug' style wines, but the combination of older vines and heavy tannins have given the Petite Sirah in the warmer regions of California a new life along with most other Rhône varietals. This is related in some part to the resurgence of Syrah. Also found throughout Argentina.
Petite Verdot	One of the five 'Noble' black varietals allowed in Bordeaux. Petite Verdot ripens extremely late, sometimes well into October. Used for many years to add structure to the Bordeaux blends, on its own Petite Verdot can produce hardy wines rich in color, tannin and alcohol. The problem lies in the ripening date, as Petite Verdot was discouraged in the 1960s in favor of the better and more reliable Cabernet Sauvignon. Enjoying a small resurgence today in some warm weather areas such as Napa Valley and Australia where the wines produced are spicy, tannic and richly extracted.
Picardin	A synonym for the Bourboulenc that is sometimes used in the Rhône valley. Officially, though not practically, a part of the Chateauneuf-du-Pape blanc blend, the Picardin is used mainly to add acidity as it has little in the way of distinguishing characteristics.
Picolit	Also known as the Piccolito and the Uva del Friuli, the Picolit is a relatively rare varietal found in the Friuli region of northern Italy. Known mainly for the production of dessert-style wines from grapes that have been dried on straw mats. In addition to residual sugar and a very high viscosity these wines are also said to be heavy in stone fruits, apples and pears.
Picpoul	A varietal of many names including Folle Blanche (Loire Valley), Picapoll (Spain) as well as Piquepoul and Gros Meslier. Most famous as a white variety in the Languedoc area of southwestern France where as a single varietal it can produce a round and citrusy wine that is gaining in popularity. There are Gris and Noir versions of the Picpoul but the white is the most famous. Picpoul Noir is one of the 13 varietals allowed in the red blends of Chateauneuf-du-Pape.
Picutener	Another of the many synonyms for Nebbiolo, the great grape of northern Italy and one of the finest in the world for producing red wine. Picutener is used in many areas of Piedmont, the home of Nebbiolo, but most often in the small Carema and Donnaz DOCs.
Pineau d'Aunis	Pineau d'Aunis is a popular grape in the Saumur appellation in France's Loire Valley. It was popular with noble families between the 13th and 15th centuries, and is still used today to make spicy reds and roses. Perhaps the most notable characteristic of Pineau d'Aunis is the distinct scent and taste of #2 pencil lead.
Pinneau	A synonym for Chenin Blanc that is used in the Loire valley of northern France.
Pinot Auxerrois	Another of the various clones of Pinot Noir, Auxerrois Blanc is a light white grape with qualities that range from neutrality to honey to asparagus, all dependent upon production method and oak aging. Not to be confused with Auxerrois Noir, a synonym for Malbec used in the Loire, or Auxerrois Gris, a synonym for Pinot Gris. Auxerrois Blanc is often blended with Pinot Gris and can be both dry and high in alcohol. Sometimes called Pinot Auxerrois.\r\n\r\nAuxerrois Blanc originates in the region of Alsace, located on the border between France and Germany. These examples can be quite nice with limited to moderate ageing potential. Auxerrois Blanc has also found limited success in northern Italy, the U.S., Germany, Austria and Romania.
Pinot Bianco	The Italian name for Pinot Blanc. This light and lively varietal is yet another of the many derivatives of the Pinot Noir. Grown throughout the northern reaches of Italy, most notably in the Trentino-Alto Adige, Lombardy and the Veneto. Known in Italy for producing fruity wines of medium acidity and a soemwhat neutral nose. Used frequently in the production of Spumante.
Pinot Blanc	A classic Alsatian and Italian varietal. Also grown in Germany and Austria as Klevner or Weiss Burgunder, Pinot Blanc is a somewhat vigorous grape that can produce fruity whites that range from crisp and fresh to flabby and oily. The better examples from low yields retain a higher natural acidity. Often used in the production of sparkling wine in the U.S. Notes of apples, stone fruits and sometimes almonds, are common.\r\n\r\nIn Alsace Pinot Blanc is often blended with its country-cousin the Auxerrois blanc and sold as Pinot Blanc. The varietal has found a home in the northern reaches of Italy as Pinot Bianco. Perhaps the best expressions of Pinot Blanc come from Germany and Austria where it is known as Weiss Burgunder, a name given for the for the varietal's similarity to Chardonnay when very ripe. Various styles of Weiss Burgunder range from crisp to heavy and rich with high alcohol levels and an ability to age. Pinot Blanc also takes well to Botrytis and can produce stunning examples of Beerenauslese and Trockenbeerenauslese.
Pinot Grigio	The Italian synonym for the Pinot Gris, which was long thought to be a mutation of Pinot Noir but has recently been discovered to be a cross of the Pinot Meunier and Traminer varietals. Pinot Grigio (The Grey Grape as it is known both for the varying and exotic hues of its skin but also for the fogs that blanket the vineyards in northern Italy) can be made in various different styles from crisp and dry to fruity and spicy to sweet and rich. Most examples of Pinot Grigio in Italy have a distinct level of acidity that can make for pleasant wines with notes of peaches, apricots, spices and cream.\r\n\r\nThe best examples of Pinot Grigio come from the Alto Adige and Trentino regions of northeastern Italy. Although many fine examples exist more often than not Pinot Grigio is a part of the ocean of flabby and bland wines that come from the Lombardy and Veneto areas. Also a part of the Spumante production in those areas as well.
Pinot Gris	What was long thought to be a mutation of Pinot Noir is actually a cross of Pinot Meunier and Traminer. Pinot Gris is a versatile grape that has many forms throughout France, Italy, Germany and Switzerland. A productive varietal with a rainbow of skin hues, Pinot Gris is known for a wide range of styles that swing from crisp and dry to fruity and spicy to rich and sweet. Pinot Gris is known for a combination of stone fruits, cream and a pervasive spiciness that can be wonderful if yields are kept in check. \r\n\r\nThe best examples of Pinot Gris come from the Alsace region in northern france. Often it is known here as Tokay though there is no relation to the great wine of Hungary by a similar name. Alsatian Pinot Gris tends towards soft and spicy with lots of fruit and sometimes residual sugar. In Italy as Pinot Grigio it is fresh and crisp. Known as Malvoisie in the Loire and Switzerland, and Pinot Beurot in Burgundy where in the past it grew next to Pinot Noir and was used to add acidity and fruitiness. Also prevalent in Germany and Austria as Grauburgunder, as well as in Hungary, Slovenia and the former Soviet Union.
Pinot Meunier	One of the three 'noble' varieties used in the blends of Champagne, Pinot Meunier is considered to be vital in adding fruitiness and freshness to the power of Pinot Noir and the grace of Chardonnay. The fact that this grape buds very late and ripens early and consistently is probably just as important in this northern region as any particular flavor profiles. Though Meunier is rarely sold as a single varietal it still covers over 1/3 the vineyards in Champagne. Slightly higher in acidity that Pinot Noir, the grape from which it most likely mutated. Similar flavors and aromas to Pinot Noir are common, though with less earthiness and more of a high-toned citrusy character.\r\n\r\nIn addition to the vast Champagne vineyards Meunier can also be found in many still reds of the Loire valley, most notably those of Moselle, Touraine and Cotes de Toul. In the Wurttenberg area of southwestern Germany it is known as Mullerrebe and Schwarzriesling. Pinot Meunier may also be found in the traditional method sparklers from Australia and Carneros. Meunier takes its name from the bottom of its leaves which are white as if coated with flour (meunier is French for Miller)
Pinot Nero	The Italian synonym for the great Pinot Noir varietal. Found mainly in the northern reaches of the peninsula, Pinot Nero is usually light and fruity, perhaps closer to a rosé than a red, but rarely in the more powerful and ethereal forms found further to the northwest in Burgundy.
Pinot Noir	Possibly the greatest and most wonderful of all the black varietals, certainly both the most rewarding and maddening. Pinot Noir has both the distinction and the fame of other varieties such as Cabernet and Merlot, but it also carries with it the heavy burden of being hard to grow, ferment, transport, store and sometimes enjoy. It is the most sensitive of grapes, susceptible to frost, disease, mildew, etc. Winemakers for centuries have been trying to recreate the magical and ethereal wines that originate in Pinot Noir's home of Burgundy, usually with limited or no success. Burgundies can range from light, fresh and fruity to deep, dark and brooding. There is no other variety where location makes as much of a difference in the quality of the wine. Generally speaking, tannins are lower and acids are higher than in most other reds, the fruits are high-toned and red, and there is often a floral component to both the aroma and flavors. Young wines can be fresh and easy-drinking, yet some versions can age for decades and take on decided notes of earth, spice and anise.\r\n\r\nThe best Pinot Noirs in the world come from the hallowed hills of Burgundy, where this varietal was first chronicled in the 4th century A.D. Wines from the Cote de Beaune are generally more floral and silky, whereas in the Cote de Nuits they can be more powerful and intense, though variation from one Grand Cru hill to the next can be dramatic. Fine and less pricey examples can be had from the Challonaise and Maconnaise, as well as from Sancerre and Alsace. This grape is also a vital part in the production of Champagne, particularly Blanc de Noir. Pinot Noir can also be found in Italy (as Pinot Nero), Germany and Austria (as Spätburgunder and Blauer Spätburgunder, respectively), and Spain. Pinot Noir has seen a rebirth of sorts in the New World as growers in the cooler climates of California (Carneros and Santa Barbara) and Oregon's Willamette Valley have found success. While they may not be Burgundy, they are quite enjoyable. The cool regions of Victoria in Australia as well as Central Otago in New Zealand have also provided some fine Pinots.
Pinotage	Something of a quandry, as the Pinotage has enjoyed great success in a short amount of time but may have had its 15 minutes of fame. A 1925 cross of Pinot Noir and Cinsaut (Called Hermitage in South Africa at the time, hence the name) the Pinotage became THE grape of South Africa. Wines produced ranged from light and fruity and best consumed young to heavy and tannic examples that needed years to reach maturity. Flavors of pepper, black fruits, spiciness and acetone are quite common. But so are descriptors such as barn, horse, game, rustic and even less-pleasant adjectives involving animals. Currently the South African wine market is seeing considerable growth based on the successes of Chenin Blanc and Syrah, this after years of stagnant growth when Pinotage was king.\r\n\r\nThe best examples of Pinotage still hail from the regions of Stellenbosch and Paarl in South Africa, though the grape has found limited success in California, Australia and New Zealand.
Plavac Mali	A Croatian varietal that is known for producing wines that are rich, extracted, and high in both alcohol and tannins. Flavors and aromas of blackberries, pepper and spices are common. This grape shares an ancestor with both the Zinfandel and Primitivo varietals so it is no surprise that the wines from the Plavac Mali are similar to both.
Polsard	Currently No Information Available
Portugais Bleu	A very vigorous varietal known for extremely high production of rather inferior wines. Common throughout Austria, Germany and also southwest France where it is known as Portugais Bleu. Despite its name there are thus far no connections between this grape and Portugal. Portugeiser produces a pale red with aromas and flavors of strawberries and cherries and often undergoes chapitilization to boost the flavors. Portugeiser is rarely exported, but if it were the wines from the Pfalz region of Germany may be the best. Also found in the southern Hungarian regions of Villány and Szekszárd where it is known as Kákoporto.
Primitivo	A varietal found throughout the southern extremes of Italy, especially in Apulia, the heel of Italy's boot. Primitivo is known for producing hardy and full wines that are heavy with flavor and alcohol and sometimes sugar from the raisiny character of the grapes. There has been many DNA tests that have confirmed Primitivo's relation to Zinfandel, as they are both clones of the Croatian Crljenak varietal, but they are not the same. When grown next to each other in the vineyard they produce differing leaves, shoots and wines. They are close enough, however, that the U.S. Alcohol, Tobacco and Firearms agency is considering allowing Italian Primitivo to be sold in the U.S. as Zinfandel. Primitivo is known for rustic wines full of spice, black fruits and character.
Prosecco	An indigenous variety found throughout the northern areas of Italy, but especially the Friuli region where it is used to make crisp, dry whites and sparkling wines which range from dry and fruity to slightly sweet. Prosecco, and the sprkling wine of the same name have now become well-known throughout the world for wines that have hints of apples, pear skins, and a slightly bitter almond finish.
Prugnolo Gentile	One of many synonyms of Sangiovese, this one being the local name used in the town of Montepulciano. The great wines of Vino Nobile di Montepulciano can be some of the better examples of Sangiovese in the world and can take well to extensive bottle aging.