RAISINY.
Wine which has a flavour which resembles that of raisins, which suggests that it has been produced with grapes which are over-ripe or dry. It can add complexity to a wine, but only if this type of grape has been used in the correct dose.
RAW.
Young and not very developed. It is usually applied to the barrel samples of red wine. Raw wines are often rich in tannins and have a high alcohol and acidity content.
READY.
Wine ready for consumption. It will not improve further and it is best to drink it soon, before it begins to lose its merits.
RED FRUIT.
Aroma which reminds one of wild berries (blackberries, redcurrants, blackcurrants) and ripe plums and cherries.
RED WINE.
Basic type of wine made using black grapes and fermented together with the skins. It presents a colour which ranges from morello cherry red to bluish-black.
REDUCTION.
This is a positive aroma of a wine produced in the absence of air during a long period in the bottle. It may be expressed as aromas of vanilla, cinnamon, tobacco, cocoa…
REHOBOAM.
Champagne bottle of 9 litres. It is equivalent to 12 normal bottles.
RESIDUAL SUGAR.
The unfermented sugars of the grapes which remain in a finished wine.
RICH.
Defines the wine which has full-bodied, ample and pleasant flavours. In dry wines, the richness may be supplied by complex flavours and oak and vanilla aromas. For their part, sweet red wines are considered rich when they have fruity and mature flavours.
RIPE SKINS.
Aroma similar to that which is given off by very ripe black grapes when squeezed with the fingers or that which appears with the accumulation of pressed clusters.
ROBUST.
Wine with body, a high alcoholic grading and low acidity. It is a positive quality with strong, mature and rich flavours.
RUSTIC.
Wine which has a flavour reminiscent of wines from the old days. This quality is positive if it is noted in wines which require maturing and negative, if it is noted in young earthy wines when they should be fresh and fruity. SEMI-DRY. Describes a slightly sweet wine..
