Wine Glossary E

Tuesday, August 28th, 2007 at 12:00 am

Early Harvest: This means that the wine comes from early-harvested grapes which have been usually lower than average on the alcoholic scale or sweetness.

Earthy: The term that denotes the good and the bad characteristics of wine. At its best, a clean and an agreeable quality adds density to the aroma and the taste of the wine. The flipside is that it is a lively character that is treading on being "barnyard-y" or dirty in some cases.

Elegant: A term that is given to wines that are reminiscent of grace, stability and splendor.

Empty: This is quite comparable to the wine having a hollow taste which is characterized by being devoid of flavor and interest.

Enology: This is the science as well as the study of making wine. The alternative spelling is "oenology".

Estate-bottled: An expression that was used by producers before which signified wines which were made from the same vineyard that they owned and which were adjacent to the winery property. These days it is used to denote the winery either owns the same vineyard or has a longstanding lease to purchase the grapes in a particular winery.

Ethyl Acetate: The smell that constitutes a sweet, and vinegary smell that is accompanied by acetic acid. It is used to some extent in all types of wines and when administered in small doses, could be beneficial. If too much is added, the smell resembles nail polish and is automatically considered as a winemaking defect.

Extra-dry: Describes a term  that is frequently attributed to Champagnes and should not be taken in literal terms. Most of the Champagnes are typically labeled as sweet

Extract: Indicates the full-bodied nature and depth of the concentration of the different fruit flavors in a wine. This is oftentimes believed to be a very positive quality that is found in a wine although high extract wines can be  considered as highly tannic.