Wine Glossary

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Racking
A common term for the syphoning of wine from one container to another, leaving behind any sediment in the first container. Carefully done, the lees may be left behind in the first barrel, resulting in a partial clarification of the wine.

Recioto
An Italian wine made from grapes that have been dried on straw mats after harvest. This grapes turn into very sweet raisins.

Re-Fermentation
A wine that has started to ferment for a second time. Usually caused by the addition of sugar to sweeten the wine or a sudden warm spell. Using potassium sorbate and a campden tablet will terminate any yeast activity.

Rémuage
Part of the process in the production of Champagne. Remuage or riddling involves gradual turning and inversion of the bottle, bring the lees into the neck prior to their removal or degorgement.

Reserva
In Spain, red wines designated as reserva have received a minimum of three years ageing prior to release, of which at least one must be in oak. Related terms include Gran Reserva and Crianza.

Residual
Refers to any substance (especially sugar) that remains after the fermentation.

Residual sugar
The amount of sugar remaining in the wine after fermentation. Residual sugar may be the result of high must weight, or the termination of fermentation before all the sugar has been converted into alcohol with the addition of sulphur or spirit.

Riddling
See Rémuage.

Riserva
Italian word for ‘reserve’ indicating that a wine has aged longer than a non reserve version of the same type of wine.

Rose
A wine that is pale pink to light red in colour