Here are the definitions for the letter "e"

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Estate-Bottled

Indicates a winery owns the vineyard from whence the grapes come or has a long-term lease arrangement for the grapes.

Estufa (Portugal)

The estufa are the hothouses where Madiera is made. The heating of the wine is an essential part in the development of the character and flavour of Madeira wine.

Ethyl Acetate

A substance which contributes the smell associated with acetic acid content.

Extra Dry

A term used on Champagne labels to indicate not-quite-dry; not as dry as Brut.

Extra-Dry

The equivalent of semi-dry, Extra Dry is a term used to describe sparkling wines that are not as dry as Brut.

Extract

This refers to the solid compounds in wine, such as sugars and tannins. Increasing the level of extract results in more colour and body. It may be increased by leaving the wine in contact with the skins for longer during cuvaison, although too long will result in an excessively powerful wine that seems 'over-extracted'.

Extract

Pronounced concentration of fruit in a wine. A good sign unless it is manifested in too-high levels of tannin.The components and concentration of a wine that contribute to its flavor. Over-extracted wines, however, are often harsh due to fermenting too long on the grape skins.

EZERJÓ

Has many synonym names (see Geilweilerhof database in Foreword above). White-wine grape widely planted in Hungary and mainly used to produce dry wines. (No other details as yet).