Pinotage (pee-no-tahj)
This grape was created as a cross between the Pinot Noir and Cinsault grapes, in an attempt to harness Pinot Noir's great wine producing qualities while increasing its hardiness and yield. It's one of South Africa's most important varietals, and although the winemakers there are enthusiastic about their Pinotage wines, they have yet to become very popular worldwide.

Pique (pee-kay) (France)
A French word applied to wines that have started to sour or take on a vinegar-like quality. This is the same meaning as the English tasting term "pricked".

Plonk
A slang word popular in Great Britain that is applied towards poor-quality jug wines produced in bulk.

Pomace (pah-muss)
The residue that remains after pressing and fermenting wine, including skin, seed, stem and pulp material. In France it's called "Marc" and it's distilled into a style of brandy also known as Marc. The Italians do the same and call the beverage "Grappa."

Porron (poh-rone)
A ceramic or glass pitcher used by the Spanish for consuming wine in a dramatic, celebratory way. Similar in appearance to a small flower watering pot, it has a pointy spout that streams a drink of wine into your mouth. You hold the Porron above your head and let the wine flow down. Drinking from it requires some skill as well as the ability to keep up with the constant flow of liquid.

Port
A Portuguese wine, typically red and sweet, that is fortified. It is produced in a variety of different styles and types.
Vintage Port is produced only in years that are considered excellent, and are bottled within its first two years of life. Great examples can be aged for upwards of half a century. Not surprisingly, aged Vintage Ports need to be decanted prior to drinking because they will contain a lot of sediment.
Late Bottled Vintage Port (LVB) is also made from a single vintage of grapes but they're of lesser quality than those used for Vintage Port. It's then barrel aged for several years, which allows the wine to be consumed as soon as it's bottled. As its price indicates, it does not have the complexity of a quality Vintage Port.
Ruby Port is produced from wine batches that are of poorer quality, which then undergo barrel aging for approximately two years. It's then bottled while still young, fruity, and sporting a brilliant red color. In most cases, these are the least expensive of port wines.
Character Port is a non-vintage good quality ruby port. The style is not particularly complex and aging does not typically improve it. The term "character port" is not advertised on the labels; they will be sold simply under a brand name.
Tawny Port, so-called because of its tawny hue, is produced by combining a number of different vintages that have been aged in wood for as long as 40 years. The labels on fine tawny ports indicate the average number of years the vintages that went in to them have been aged. Like Late Bottled Vintage, tawny ports are ready to drink upon bottling. Inexpensive ones are made via blending ruby port and white port. Another style of tawny port is Colheita, which is made from only a single vintage, the year that is shown on the label.
White Port is made from white wine grapes. It is a dry wine, typically served as an aperitif, and it's rarely exported to the U.S.

Porto
Legally, Ports shipped to the U.S. are called "Porto" and the name has to appear somewhere on the label (Port bottled in Britain is not subject to this rule). This naming policy exists in order to prevent consumers from becoming confused between these imported wines and similar port-style versions made in America or elswhere.

Portugieser (por-too-ghee-zer)
A red wine varietal grown extensively in Austria, where it is one of the most commonly planted red wine grapes. It is also popular in Germany. The origin of the name is unknown, but there is no definitive evidence to relate it to Portugal.

Pouilly-Fuisse (poo-yee fwee-say)
A world-renowned French white wine, produced in southern Burgundy from the Chardonnay varietal.

Pouilly-Fume (poo-yee foo-may)
A French dry white wine produced in the Loire region from the Sauvignon Blanc varietal.

Premier Cru (preh-m'yay crew) (France)
In France, the term translates as "First Growth" and is used to indicate estates of high distinction. In Bordeaux, this is the highest classification and there are just five estates that have been awarded this title, making them the most exclusive producers in the region. In Burgundy, the term "Grand Cru" is given to the top vineyards whose producers are allowed to simply list the vineyard as the appellation. "Premier Cru" is the next level, and those wines must be labeled with both the originating village and the name of the specific vineyard.

Press
A device or machine that squeezes grapes in order to release their juice. There are a myriad of different press styles used in wineries around the world, but three of the most common are the basket, bladder, and tank presses. Pressing typically follows the crushing of the grapes and is used to extract additional juice from the grape skins, pulp, and seeds. With white wines pressing is done before fermentation, whereas with red wines it follows fermentation.

Press Wine
As part of the process of making wine, juice is extracted from the grape solids, or must: the stalks, skins, pulp, and pips. Prior to this, some juice, known as free-run juice, flows naturally from the grapes during crushing or even just from the force of the grapes stacked upon each other. It flows without pressing. Press wine is made from the juice extracted from the must after crushing. It's more coarse and dark and contains more tannins than free-run wine. The two are often blended together because the press wine makes the combined wine firmer and more structured.

Primeur (pree-muh'r) (France)
Meaning "first," it's a French word for wines meant to be enjoyed soon after harvesting. Beaujolais Nouveau is one such wine that is famous throughout the world.