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The redwinebuzz.com glossary compiles commonly occurring wine tasting jargon as well as terminology unique to the world of wine. This includes terms relevant to growing and production of wine. Where possible, we also provide a guide to pronouncing these names. See our Pronunciation Guide for an explanation of the notation. Browsing the glossary can be very informative. At redwinebuzz.com we firmly believe that even casual perusing of the material can be an active learning process. |
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Earthy: (tasting term). This term may be intended as a positive or a negative, depending on context. Typically, when used as a positive, it describes a pleasant, distinct smell of fresh, clean, rich soil which complements and adds to the complexity of the wine. When intended as a negative, it usually implies a dirty, unpleasant barnyard smell. It is different from ‘woody’ or ‘truffle’.
Edna Valley: (AVA) This region is located in the southern corner of San Luis Obispo County. Classified as a Climate Region I, it is cooled by ocean breezes from Moro Bay and morning fog it has a long growing season. Edna Valley is best known for Chardonnay and Pinot Noir which have the complex flavors reflective of cool-climate regions. more.
Egrappage: (French wine making term). [E-grap-AHDZH or AY-grap-AHDZH] [?] The removal of grapes off the stems and stalks prior to fermentation. See: ‘Destemming’.
Eiswein: (German) [AIS-vain] [?] Ice Wine. A German method of crushing frozen grapes that have been deliberately left on the vine until winter. The grapes are picked on the first freezing night. The released juice is super-concentrated giving extremely sweet wine. Similar to the Sauternes wines intentionally allowed to be affected by Noble Rot, Eiswein is not affected by Botrytis cinerea. These wines are expensive because production process is very labor-intensive. Nonetheless, it seems to be rising in popularity.
Élevage: (French wine making term). [E-lev-AHDZH or AY-lev-AHDZH] [?] Translates as 'bringing up' of the wine. All-encompassing term which describes all processes after alcoholic fermentation. This includes fining, filtration, barrel aging and bottling. It literally describes the 'bringing up' of the wine.
Elegant: (tasting term). Describes wines which have having grace, balance and beauty.
Enologist: An expert in the science and study of all aspects of wine and winemaking. Also spelled: Oenologist.
Enology: The science and study of all aspects of wine and winemaking. Leading institutions for this field are the University of Bordeaux and University of California at Davis. Also spelled: Oenology.
ENTAV: (French: L'Etablissement National Technique pour l'Amélioration de la Viticulture). The name translates into: "The National Technical Association for Viticultural Improvement". It is a vineyard in the Languedoc-Roussillon region, on the Mediterranean coast of southern France. Founded in 1962, it functions as a nursery for developing, identifying, certifying and propagating vine clones. The vineyard also hoses a laboratory for diagnosing viral infections of vines. (ENTAV home)
Entry: (tasting term). Refers the perception of the wine as it is first taken into the mouth.
Extra Dry (Extra Sec): A term used to indicate the level of sweetness (residual sugar) in sparkling wines. An off-dry, lightly sweet champagne with 1.2% to 2.0% residual sugar as dictated by the Common Market Standards for residual sugar.
Extract: (tasting term). The solid compounds in a finished wine, such as pigments and tannins and everything else besides water, sugar, alcohol and acidity. Increased extract gives the wine more color and body. Extract may be increased by increasing the wine is in contact with the skins during cuvaison. There is a limit to this, and too long a time in contact with skins can make the wine unbalanced. Such a wine is the termed 'over-extracted'.
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