List Categories and Listings by R
A liqueur made by combing unfermented grape juice with a brandy made from the residue of seeds skins and grape stalks left over from pressing.
The lower part of a grafted vine that consistent of the root structure of the plant. Since the phylloxera epidemic of the 19th century emphasis has been on using phylloxera resistant rootstock but rootstock selection can also control vigor and yields.
The process of drawing wine off the sediment such as lees after fermentation and moving it into another vessel.
French term for a wine producer who grows their own grapes. Often associated with the Champagne wine region where producers of Grower Champagnes are identified by the initials RM (for Récoltant-Manipulant) on wine labels
An Italian method of winemaking that involves putting a wine through a secondary fermentation on the lees from a previously made recioto wine. This method is common in the Valpolicella area among Amarone producers who make a secondary Ripasso wine.
Terms given to wine to indicate that it is of higher quality than usual sometimes with longer aging and higher alcohol levels. Outside of the use of "Reserva" in Spanish wines these terms usually have no official standings or requirements.
Pink wines are produced by shortening the contact period of red wine juice with its skins resulting in a light red colour. These wines are also made by blending a small amount of red wine with white wine.
A large bottle holding 4.5 litres the equivalent of six regular wine bottles.
The second column used in a patent still during the production of some wine-based spirits where the vapor from the analyzer containing the alcohol spirits is separated into fractions through a process of several "mini-distillations" taking place between s ...
French term for the process of pulling out wine from underneath the cap of grape skins and then pumping it back over the cap in order to stimulate maceration.
French and Spanish term for a fortified wine that has been madeirized often by storage in oak barrels for at least two years often exposed to direct sunlight. Rancio wines are often found in the Roussillon region of France and in various Spanish regions.
The unfermented sugar left over in the wine after fermentation. All wines including those labeled as "dry wines" contain some residual sugars due to the presence of unfermentable sugars in the grape must such as pentoses.
The point when a grape has achieved a sufficient balance of sugars and acids. In recent years there has been an emphasis on developing the physiological ripeness of phenolic compounds in the grape such as tannin. Unlike sugar/acid ripeness "physiological ...
Grapes with a high proportion of fruity and fresh tasting tartaric acid in contrast to the harsher tasting malic acid.
The reductive-oxidative way that wine ages. As one part gains oxygen and becomes oxidized another part loses oxygen and becomes reduced. Early in its life a wine will exhibit oxidative aromas and traits due to the relatively recent influence and exposure ...
In sparkling wine production these are the still wines kept over from previous vintages in order to blend with the product of a current vintage in order to improve quality or maintain a consistent house style with a non-vintage wine.
