Wine Terms Starting with E

French term for a spirit derived from grapes, such as brandy, with a maximum of 96% ABV.

French term for the sample bottle used for barrel samples.

Italian wine term for the effervescence in some styles of wines

French term for the removal of the leaves of the vines to allow the sun to shine more directly on the grapes. This allows it to help ripen the fruit.

A term used in Germany and Austria, meaning "ice wine". For this type of wine, the grapes are frozen after harvesting and before pressing.

Italian term for the process of elaboration of a wine, or winemaking

This term is used to describe wines that are in balance, and possess smooth and refined characteristics and textures

This term is used to describe wines that are in balance, and possess smooth and refined characteristics and textures

French term that determines the length of time a wine is aged in barrels.

French term for a wine aged in oak barrels.

This system is commonly associated with Bordeaux wine. In it, the previous year's vintage is available for sale by contract several months before the wine is bottled and released.

French term referring to the period of time in which the bottled sparkling wine rests in contact with the lees generated during secondary fermentation. It is part of the Méthode Champenoise process.

The sensation of flavors experienced by the palate long after the wine has been enjoyed. Typically, the longer the endnote or the finish, the better the wine.

Italian term for enology or winemaking

An enologist is a wine expert specializing in the science and study of winemaking, including the production, chemistry, and sensory evaluation of wine. They oversee processes such as fermentation, aging, and bottling to ensure the wine's quality and consistency, often working closely with viticulturists to manage grape selection and vineyard practices.

Italian term for enologist or winemaker

Italian term for wine shop or wine bar

Wine tasters use this expression to describe the immediate sensation a wine produces when it arrives in the mouth (upon entry).

The wine in a producer's portfolio that has the lowest purchase cost and offers the most basic quality. These are wines that typically tend to be produced in higher volumes intended for sale and retail in stores as opposed to HoReCa.

Italian term for a wines that has a well balanced profile.

This is the process of removing the stem from the grapes, which can be done by hand or by machine. In English it is known as destemming.

Italian term for a wine with herbaceous or vegetal notes

Wines made from grapes grown in the same estate where the wine is produced.

Esters are a type of aromatic compounds found in wine. It is produced due to a reaction of the alcohol with the acids in the wine

Italian term for the components of a wine that remains if the wine is evaporated, with the exception of sugar.

Aging process used in Porto wines, mainly in those 3-year old wines with a high concentration of Tinta Negra grapes . It consists of placing the wines in tanks, known as "estufas", and heating them slowly for 3 months, until they reach a temperature of 113° F. The wine is then left to cool inside the tank for a month, after which the aging process continues for at least 2 years.

Italian term for ethanol

Ethanol is the principal organic by-product from the fermentation process. Is crucial in different aspects of wine, such as its stability, the aging process or the sensory properties of the wine

Italian term for wine label

Italian term for the wine labelling process

Italian term for hectare. Its equivalent to 2.47 acres.

Italian term for hectoliter

Refers to the additional cost associated with the purchase of en primeur wines or the price of the wines offered to wholesale buyers (importers and distributors) when custody of the wine transfers at the cellar. Used interchangeably with EXW (ex-works) an incoterm, although ex-cellar do not hold the exact same meaning.

A term used to denote unique and opulent textures of a special nature found only in the best wines.

A term used to describe wines that expand their range of flavors and textures especially on the finish.

A very dry sparkling wine. When we talk about Champagne, it is a wine that contains between 0-6 grams of residual sugar per liter.

A term used to describe a Champagne that is less dry than Brut.

Term used to refer to the raw materials found in a wine that are not water, sugar, alcohol or acidity. These raw materials represent an average of 1% to 1.5% of a wine.