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- Racking:
- Traditional method of wine clarification. Sequential transfer of wine to
several containers, each transfer leaving behind some particulate matte (see
also filtered, fined).
- Raisiny:
- Mildly rich flavor due to excessive heat in the growing area which dries
out grapes still on the vine. Considered a fault in most dry table wines.
- Rancio:
- Word normally used to describe a flavor perception found in tawny brown,
wood-aged and heated fortified wines such as some "Madeira". Refers to the
peculiarly blowsy overly-ripe fruit aroma, analogous to overipe bananas, admired
in Port-style fortified wines but considered a fault in dry table wines where
the detectable presence of oxidized components is frowned on for the most
part.
- Reduced:
- Tasting and winemaking term used to indicate a wine that has developed
a dirty smell reminiscent of rotten eggs. Before bottling this can usually be
remedied by aeration of addition of copper. When it develops in bottle, vigorous
aeration sometimes removes the reduced smell.
- Refined:
- Term for well-balanced wines. Mostly refers to reds, such as Zinfandel,
that normally turn "powerful" in the barrel. Almost a synonym for "elegant".
- Residual sugar:
- Percentage, by weight or volume, of the unfermented grape sugar in a bottled
wine (see also sweet).
- Rich:
- Giving a full, rounded flavor impression without necessarily being sweet.
Richness supplied by alcohol, glycerin and oak vanilla nuances in dry wine.
The sweeter wines qualify for this adjective if also characterized by ripe,
fruity flavors.
- Rim:
- Refers to edge of wine surface as seen through a "ballon" (goblet) style
wineglass held at an angle of about 30-40 deg. from the vertical and viewed
against white piece of paper or cloth using natural light. Used in evaluation
of wine age. In "blind" tasting is about the only way to get an informed perception
about the probable life and/or condition of the wine from that date on (see
also age / aging, browning, legs).
- Ripe:
- Favorable adjective bestowed when the varietal characteristics of the grape
are optimally present in a well balanced wine. Ripe-tasting wines tend toward
being slightly more fruity and sweet than otherwise normal wines.
- Robust:
- Vigorous, full with a lot of heart, a big scaled wine (see also brawny).
- Rotten egg:
- Smell of Hydrogen Sulfide gas in wine. Thought
to be a characteristic imparted by certain yeast strains. A decided flaw.
- Rough:
- Flavor/texture is coarse. Acidity and/or tannin are predominant and unpleasant
(see also astringent).
- Round:
- Describes flavors and tactile sensations giving a feeling of completeness
with no dominating characteristic. Almost the same as fat, but with more approval.
Tannin, acid and glycerin are sufficiently present but appear as nuances rather
than distinct flavors (see also refined).
