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Racking |
See Soutirage |
|
Recólte |
French for crop, harvest or vintage. |
|
Rehoboam |
The name of a 4.5 liter bottle in Champagne and
Burgundy. |
|
Remontage |
The process of pumping the fermenting grape
juice over the cap during cuvaison. |
|
Rémuage |
The gradual movement of expired yeast cells to
the end of a bottle of sparkling wine. This step
takes place before dégorgement. |
|
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|
Rémueur |
A person who riddles bottles of Champagne
resting in pupitres in underground caverns. It
is said that good rémueurs can riddle 30,000
bottles of Champagne per day. |
|
Reserva |
A Spanish wine matured at least three years,
being stored at least one year in oak. Rosé and
white reserva wines must mature at least two
years, being stored at least 6 months in oak. |
|
Reserve |
Very loosely defined, this can describe a U.S.
wine that has been aged 2-3 years before sale,
or can also be used by a winery to define a
special crop selection that it saved to market
as a higher quality wine. |
|
Residual Sugar |
The amount of unfermented sugar remaining in a
wine. |
|
Riddling |
See Rémuage |
|
Rim Variation |
See Meniscus |
|
Riparia |
See Vitis Riparia |
|
Riserva |
An Italian, literally translated as reserved,
which can only be used for DOC and DOCG wines to
indicate a longer aging time than typical for
that wine. Each DOC and DOCG has specific aging
requirements that must be fulfilled in order to
use this term on the wine label. |
|
Robe |
The outer rim of the wine in the glass. |
|
Rojo |
Spanish for red. |
|
Rosado |
Portuguese and Spanish for pink or rosé. |
|
Rosato |
Italian for rosé. |
|
Rosé |
The common term for a pink or rose-colored wine.
These wines are typically made pink by minimal
contact with the grape skins. |
|
Rosso |
Italian for red. |
|
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|
Rotundifolia |
See Vitis Rotundifolia |
|
Rotwein |
German for red wine. |
|
Rouge |
French for red. |
