Glossary of wine-terms used in the Rioja - PART III - FROM O TO S

Obrero: A set day's work in the vineyard.

ORUJO: The skins and pips of the grapes removed before or after fermentation of the must; popularly, "aguardiente de orujo", a spirit distilled from the orujo and resembling the French marc.

Obturador: A glass stopper allowing for escape of gas from a cask.
Pago: The limits of a vineyard.
Pellejo: A wine skin.
Pila: The small second chamber of a "lago", into wich the new wine is run.
Pipa: A pip.
Poda: Pruning.
Poda en vaso: The traditional method of pruning in the Rioja, leaving three main stems.
Podón: A curved knife used for pruning.
Porrón: A glass drinking-vessel with a long spout.

Portador: A wooden container for transportating the grapes from a vineyard.

PORTAINJERTO: A resistant stock on wich the vine is grafted.

Prensa: A wine-press.
Pulgar: One of the main stems of the vine.
Quintal métrico: A measurement of weight equal to 100 kg.
Racimo: A bunch of grapes.
Raspón: A stalk.
Reglamento: The official rules issued by the "Consejo Regulador" for the guidance of producers and shippers.

SACADOR: A labourer who carries the baskets of grapes from the vineyard.

Roble: Oak.
Sangría: Aerated red wine with added citrus juice.
Sarmiento: A wine shoot.
Sindicato: A trade union.
Socio: A Partner in a cooperative winery.






Glossary of wine-terms used in the Rioja - PART I - FROM A TO C
Glossary of wine-terms used in the Rioja - PART II - FROM D TOM
Glossary of wine-terms used in the Rioja - PART IV- FROM T TO Z