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Refosco |
A varietal native to the northern Italian areas
of Friuli, Gavi and Trentino. Of ancient and
somewhat mysterious origins, the Refosco is
known for producing wines of considerable weight
and power. It was considered for a long time to
be the French varietal Mondeuse Noir, but the
jury is still out. In Friuli, where it is known
as Refosco dal Paduncolo Roso, the Refosco makes
tannic and hardy red wines with high levels of
acidity and currants. Recent versions have taken
well to new oak and cold fermentation. The best
examples of Refosco come from the Colli
Orientali region of Friuli. Also known as
Terrano and Teran.
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Rhein Riesling |
One of the many synonyms for Riesling. The name
Rhein Riesling is used in Australia, whereas the
two names are combined into one (Rheinriesling)
in Austria. |
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Ribolla Gialla |
An ancient grape that hails from the region of
Friuli in northern Italy. While the Ribolla
Gialla is a transplant of the Greek varietal
Robola, it is hard to say that a grape that has
been growing in the same region since the 13th
century is not 'indigenous.' Wines made from the
Ribolla Gialla tend towards the light and crisp
side of white wines, with hints of apples,
citrus and almonds. It is often called just
Ribolla, though the Gialla helps to distinguish
it from the lesser Ribolla Verde varietal. |
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Rieslaner |
One of a number of crossings between the
Riesling and Sylvaner grapes. Perhaps the
original intent for the Rieslaner was to create
a grape that takes well to Botrytis but retains
a high natural acidity. Regardless, the result
was a varietal that can be full, acidic, fruity
and robust when fully ripe, but that rarely
happens. While the Rieslaner does well with
Botrytis, particularly in the Pfalz region of
Germany, the best examples come from the Franken
region further to the east. |
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Riesling |
Possibly the greatest and certainly the most
diverse and versatile of all the light-skinned
varietals. Grown throughout the world in cooler
climates, most notably Germany where it has been
the undisputed king in terms of quality for over
300 years. Riesling buds late, ripens
(relatively) early and can cope well with harsh
winters. Her greatest attribute is the sum total
of incredibly ripe fruit flavors, floral
aromatics, bracing acidity and a well-defined
expression of the terroir in which it is grown.
No other varietal can match this, all the while
creating versions that range from painfully dry
and acidic to sublimely rich and sweet. Dry
versions often are described as having a blend
of minerals, flowers, peaches and lime zest.
Sweet versions can be honeyed, floral, unctuous
and dripping with ripe stone fruits. Riesling
also has great longevity, with both sweet and
dry versions improving in bottle for
decades.\r\n\r\nGermany has made Riesling famous
and vice versa. Revered around the turn of the
20th century, the 1960s and '70s saw an increase
in residual sugars and a drop in quality for the
great German varietal as an attempt was made to
corner more of the international market.
Thankfully today less and less of this is
available and quality levels are back to their
former glory. Better examples of Rieslings from
Germany carry a distinction of ripeness from
Kabinett (most dry) through Spätlese and Auslese
(more sweet) to the botrytised versions of
Beerenauslese and Trockenbeerenauslese to
Eiswein which is made from frozen
grapes.\r\n\r\nGreat examples of Riesling can
also be found in Austria in the Wachau, Kremstal
and Kamptal regions, as well as Alsace in
northeastern France. In the new world look to
the cool climates of the Great Lakes and Finger
Lakes areas of North America, as well as
Washington and Ontario. Australia is now
producing fine Rieslings as well in the cool
Clare Valley region where the wines have a
decided steeliness from the lime, minerals and
heavy acidity therein. |
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Riesling Renano |
The Italian name for Riesling, used primarily in
the northern reaches of Italy near Germany and
Austria. |
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Rkatsiteli |
An ancient varietal found throughout the former
Soviet Union. At one point the Rkatsiteli was
the third most planetd varietal in the world
though these numbers have dipped since the
1980s. Notoriously resistant to harsh winters
and frost, the Rkatsiteli is known for producing
wines that are very acidic and full of spicey
citrus fruits and pineapple. Also found in the
Finger Lakes region of the U.S. and in China as
Baiyu. |
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Robola |
A varietal found in the Greek islands,
especially Cephalonia, Robola is known for
producing excellent and balanced wines full of
citrus fruits and malic acid. Also known as the
Ribolla in the northern Italian region of Friuli
where it has been a mainstay since the 13th
century. |
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Roditis |
Deep-hued Greek varietal that is often used as
part of the resinated wine 'Retsina.' The
Roditis ripens late, is sensitive to mildew and
grows best in the warm climate of the
Peloponnesian islands. Despite the amount of
time that Roditis needs on the vine to acheive
ripeness it still retains a high acidity level,
something that is prized in the hot climates in
which it is found. Known for flavors and aromas
of citrus fruits and almonds. |
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Rolle |
A varietal that hails from the Provençal region
of Ballet but is now found throughout the
Languedoc-Rousillon area of southern France. The
same grape as the more well-known Vermentino
varietal found in the Cinque Terre region on the
Italian Riviera. Aromas and flavors of fresh
grass, almonds and citrus fruits are common.
Also found in Sardinia and southern Italy. |
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Rondinella |
Italian varietal known more for its high
production than for any notable quality. Best
known in the Veneto region of northern Italy
where it is an integral part of the blends of
Valpolicella and Bardolino. These wines are
light, fragrant and reminiscent of cherries,
strawberries and flowers with a slight
bitter-almond finish. The quality of these wines
can be attributed more to the sturdy and
flavorful Corvina. Rondinella is also a part of
the blend Amarone, a world-class wine that is
made by drying the grapes on straw mats before
pressing. |
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Rossese |
An excellent yet rarely seen varietal found on
the Ligurian coast of northwestern Italy.
Rossese is known for producing light red wines
that are fresh, fruity and best consumed young.
Look to the DOC of Dolceacqua where the Rossese
produces wines that have distinct fresh herb
character on the nose and palate. |
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Roussanne |
One of the classic Rhône varietals famous for
the white blends of Hermitage, St. Joseph and
St. Péray. Currently this grape is losing ground
to its usual blending partner Marsanne due to
its tendancy to rot, mildew and ripen late. Also
one of the grapes allowed in the
Chateauneuf-du-Pape red blends of the southern
Rhône. When given proper care Roussanne can
produce lovely wines that age very well and have
aromas of herbs, tea and apples. Roussanne is
also found throughout the southern parts of
France, as well as in Savoie in the Loire valley
where it is known as Bergeron. Fine examples of
late have been produced by the collective Rhône
Rangers of California. |
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Ruby Cabernet |
Hybrid grape produced at U.C. Davis by a cross
of Cabernet Sauvignon and Carignan. Though the
intent was to produce a grape that had the
quality of Cabernet and the heat resistance of
Carignan, Ruby Cabernet seems to fair better in
cooler climates. Found in the hot San Jaoquin
valley where it is used as an ingredient in the
'jug' wines of California. Better examples can
have aromas of leather and red fruits as well as
a decidedly currant-like flavors. Also found in
South Africa. |
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Ruländer |
A German synonym for Pinot Gris, Ruländer is
most commonly found in the Baden and Pfalz
regions. This particular synonym is often used
to denote a sweet style of wine instead of the
Grauburgunder synonym more often associated with
drier examples of Pinot Gris. The dry versions
can be a better choice as Pinot Gris is already
a heavy and viscous grape and when laden with
residual sugar can seem cloying and thick. The
name Ruländer is also used in Austria. |
