Racking: This is the practice of moving wine from one container to another by means of a hose in order to leave sediments behind.
Raisiny: Wine that is described as having the taste of raisins that usually comes from very ripe or overripe grapes.
Raw: Young and under developed. This is often used as a good description for barrel samples of red wine. Raw wines are usually tannic and may have elevated levels of alcohol or acidity.
Reduced: Term that is usually used to describe a wine that has not been exposed to air.
Rehoboam: Term for an oversized bottle usually used for storing champagne that is equivalent to 4.5 liters or six standard bottles of wine.
Remuage: The process of riddling of the bottles, in Champagne production in order to send the yeast lees towards the neck of the bottle for removal.
Residual: This term refers to any substance that remains after the fermentation process.
Residual Sugar: Unfermented grape sugar that remains in a finished wine.
Rich: Term used for wines with generous, full, and pleasant flavors. Such wines are usually sweet and round in nature.
Robust: Wine that is described as full-bodied, intense and vigorous.
Root stock: Root system where a grape variety is being grafted for further cultivation.
Round: Term that describes a texture that is smooth.
Rustic: Term to describe wines that are made by old-fashioned methods. A description of a wine that tastes like those made in an earlier era.
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