Glossary
Eliche
Italian for spiral noodles.
Emilia-Romagna
Emilia-Romagna presents itself as a patch of scenic and culinary diversity. Although the two regions of Emilia and Romagna have been merged into one region, they have little in common in wine-growing. Emilia, which stretches north to the Po plain, became famous for the popular sparkling wine Lambrusco and the Aceto Balsamico di Modena. Romagna is a hilly area rising towards the Apennines, where characterful and full-bodied plants, especially from the Sangiovese grape, thrive. (superiore.de)
Capital: Bologna
Provinces: Bologna, Ferrara, Forli-Cesana, Modena, Parma, Piacenza, Ravenna, Reggio Emilia, Rimini
Area under vines: 56,000 hectares
Total production/year: 645.30 million litres
of which red/roséwine: 360.00 million litres
of which white wine: 285.30 million litres
Share of wine-growing in Italy: 14.40%.
enamel
Designation for a rounded wine, in which especially the components tannin and acid are well integrated.
ennoble
The grafting process involves grafting a scion of another grape variety onto a rootstock vine. This vine carries grapes of the Edelreis variety.
After the phylloxera plague, large quantities of wine had to be grafted in Europe because only American rootstocks proved resistant to this root pest.
Enology
Enology is the study of wine, which encompasses both enology and viticulture.
Enoteca
Designation for a collection of high-quality wines or a wine shop with products of superior quality.
enrich
Improvement of the harvested material by adding sugar to the grape must, to the partially fermented grape must or to the young wine. The natural alcohol content in the wine is increased by fermentation of the sugar.
equilibrium
A wine is balanced when its sweetness (softness) balances the sum of its acid and possibly bitter tones. On the other hand, it is unbalanced if one of the three tastes predominates.
Erbaluce
The Erbaluce is a local white grape variety from Piedmont. It produces fresh and fruity white wines, which are mostly consumed in the region and rarely traded in Germany.
The best Erbaluce wines are produced around the town of Caluso and have DOC status. There and in 36 other municipalities, the grape is used to produce various styles of wine: the dry, straw-yellow Erbaluce di Caluso; the sweet, lush Caluso Passito made from partially rosinated grapes, which can only be marketed after five years of ripening; the Caluso Passito Liquoroso, a sprinkled dessert wine.
Expansion
The cellar-technical measures and procedures to produce from a must a wine ready to drink. Depending on the winegrower's requirements and the type of wine, this can take months or years.
expressive
An expressive wine will do justice to its grape variety and its region of origin.
Extra Brut
Very dry sparkling wine without a shipping liqueur.
extract
The sum of all up to 500 different substances dissolved in wine, also called bodies. The quantity determines the quality, colour, aroma, bouquet and shelf life of the wine.
Extract-rich wines are produced by reducing the yield of the vines and the low water content of the berries. The later the grapes are harvested, the richer in extracts the wines become. From 30g/l one speaks of extraordinary extract/body.
extraction
During the preparation of red wine, the alcohol dissolves (extracts) colouring and tanning agents from the grape skins.