| Termo |
Definição |
| racking |
During winemaking, the separation of wine from the sediment in a container. This laborious operation -- one step in the clarification of the wine -- is carried out with the help of a siphon or pump and, possibly, fining agents. Racking takes place at least twice in the making of most fine wines and sometimes five or more times. |
| rancio |
A style of wine, usually fortified wine or vin doux naturel, that involves deliberate maderization and/or oxidation. It is made primarily in France and Spain. |
| ratafia |
A sweet apéritif made in France from dried grapes and fortified with marc. |
| raw |
Describes a wine with a harsh taste usually due to overpowering tannins. Such wines may soften with age. |
| recioto |
Italian A passito wine, often slightly botrytis-affected, from the Veneto in Italy. Small amounts of sweet white Recioto di Soave are produced but most is red Recioto della Valpolicella, either sweet or the dry Amarone. |
| récolte |
French Vintage. |
| Redondo |
Vinho com um bom corpo e sem níveis elevados de tanino. Um vinho envolvente, quente. |
| Rehoboam |
Large bottle used in Champagne and Burgundy equivalent to 6 standard bottles (4.5 litres, 153 US fl. oz., 159.3 UK fl. oz.). See also half-bottle, magnum, Jéroboam, Methuselah, Salmanazar and Nebuchadnezzar. |
| remontage |
French A process carried out during cuvaison where the wine is pumped over the cap -- the floating layer of grape skins -- to keep the cap from drying and to aerate the wine. |
| remuage |
French Riddling. |
| Reserva Spanish, Portuguese |
Designation used for a wine from a good vintage. In Spain the term also denotes longer ageing, while in Portugal it means that the wine has a higher than normal alcohol content. |
| Reserve |
The implication is that a wine so designated is in some way superior, however, unlike Riserva (Italy) and Reserva (Spain and Portugal) this word is not subject to any government quality requirements in any of the countries in which it is used. |
| residual sugar |
Sugar that remains in wine after fermentation. A small amount of sugar invariably remains in even dry wines -- usually 1 to 2 grams per litre (.037 to .074 oz per US quart, .044 to .088 oz per UK quart) -- whereas sweet wines may contain 200 to 300g/l (7.4 to 11.1 oz/US qt or 8.9 to 13.3 oz/UK qt) or more. When the amount of residual sugar is insufficient for the style of wine, sweeteners are frequently added. |
| Rhône ranger |
A name given to certain California winemakers who, since the early 1980s, have been producing wines in the style of the Côte Rôtie and Hermitage in France's Rhône valley. These wines, made almost exclusively from the Syrah grape, are deeply coloured, rich and fruity. |
| rice wine |
Technically not a wine at all, this fermented beverage is made from steamed glutinous rice. It is classified as a beer in the U.S. but because of its alcohol content (between 12 and 16%) it is marketed more like a specialty wine. Produced mainly in Asia, rice wine ranges from colourless to golden yellow and from very dry to sweet. The most famous variety is Japan's sake. |
| riddling |
In the making of sparkling wine, this is the process used to remove the deposit left in the bottle by the secondary fermentation. Called remuage in French, the traditional method of riddling, employing special racks and involving inverting bottles by hand in stages over a period of some weeks, is time-consuming and labour-intensive. Mechanized racks which automate the process considerably shorten the time involved, while new specially-modified yeasts may render the practice obsolete. |
| Riserva |
Italian Designation used for a wine that has been aged longer before release and has a higher than normal alcohol content. |
| Robusto |
Vinho de muito corpo e um nível de tanino relativamente elevado (sinónimos: encorpado, vigoroso, rico). |
| rootstock |
In connection with grafting, this is the portion of the root system of a vine onto which the scion, or shoot, is attached. |
| rosado Spanish, Portuguese |
Rosé. |
