The Portuguese term for the step in the process of making Madeira that involves heating the wine. Depending on the quality of the Madeira being produced, there are several estufagem methods. The most basic involves… Continue reading

Ethanol or Ethyl Alcohol

Commonly referred to simply as alcohol. ALCOHOL results when yeasts convert the natural sugar in ripe grapes during FERMENTATION.

Extra Brut

A very DRY Champagne or SPARKLING WINE, with minimal (less than 0.6 percent) added sweetness. Drier than BRUT.

Extra Dry

A confusing designation, extra dry actually refers to Champagne or SPARKLING WINE that is slightly sweet, containing 1.2 to 2.0 percent residual sugar.

Extra Dry

Slightly sweeter than Brut, contains extra dry Champagne or SPARKLING WINE. Do not confuse Extra Dry with Extra Brut, which is the driest dosage level.

Extra Seco

SPARKLING WINE that is not quite as dry as BRUT (SECO).


The soluble particles in wine that would remain if all the liquid was drawn off.


Historically, an enoteca was a wine library, a place where bottles of wine were displayed. Today, the word enoteca is also used to indicate a wine bar where a curated collection of wines is available… Continue reading

Epitrapezios Oenos (E.O.)

The simplest category of Greek wine, equivalent to VIN DE TABLE, or TABLE WINE, in France.

Erste Lage

Designation which indicates a “First Class” vineyard, similar to the designation “Premier Cru” in Burgundy. The designation used by the 200 plus members of the VDP. The term Erste Lage generally appears on the neck… Continue reading

Erstes Gewӓchs

An old term meaning “First Growth.” Used before 2006 in the Rheingau for high-quality dry wines made from riesling and pinot noir. Today, used less frequently as producers adopt VDP terms instead.