Glossary
Raboso
Raboso is a grape variety from the Veneto. For some time now it has been used to produce independent red wines with a deep colour and aromatic bouquet.
Ranker
Soil type - dry on silicate rock, produces excellent wines with some grape varieties (e.g. Riesling).
ravioli
Italian square or semicircular filled pasta pockets.
raw soil
Young, still little weathered soil with different characteristics. Mostly good to excellent for viticulture.
ready to drink
Wine that has matured enough to be drunk with pleasure, but that can also be stored further.
rebreeding
Cross-breeding of two grape varieties to improve the characteristics, ideally the positive characteristics of both initial grape varieties can be found in new breeding.
reduced
Odor and taste characteristics typical of a wine that has been stored for a long time in an airtight environment (for example in the bottle). It is softened by the supply of oxygen, for example when the wine is swirled in the glass.
reduction
Aging without air contact to promote aromas and freshness. Excessive reduction can lead to unpleasant smells.
refinement
The grafting process involves grafting a scion of another grape variety onto a rootstock vine. This vine carries grapes of the Edelreis variety.
After the phylloxera plague, large quantities of wine had to be grafted in Europe because only American rootstocks proved resistant to this root pest.
Refosco
The Refosco is cultivated in Friuli. Because of its robustness, the variety is far removed from the international tastes that are common, which prefer more accessible wines. The red wines are increasingly popular, however, as they are less hard and rich in tannins in the modern version.
Rehoboam
Wine bottle with 4.5 litres volume.
residual sugar
Also known as "remainders", is retained at the end of fermentation or artificially stopped fermentation. Even dry wines contain a part of residual sugar, as this - usually fructose - cannot ferment completely. Wines with a residual sugar of less than 4g/l are considered fully fermented.
Residual sweetness
Also known as residual sugar, is retained at the end of fermentation or artificially stopped fermentation. Even dry wines contain a part of residual sugar, as this - usually fructose - cannot ferment completely. Wines with a residual sugar of less than 4g/l are considered fully fermented.
reverberation
The sustainability of the flavours and aromas that a wine leaves on the palate after swallowing. This aftertaste is an important indication of the quality of a wine; the more persistent, the better.
If it decays quickly, it is called a "short finish"; if it persists, it is called a "long finish". The duration of this sensation is measured in Caudalie. One second of sustainability equals one caudalie.
ribolla
Ribolla is an ancient Italian grape variety. The white Ribolla Gialla produces the best results in the Collio. The variety always finds more friends than pure, very dry wine. When drunk young, Ribolla Gialla is often an extremely fruity, fresh and delicate wine.
rich
Extract-rich wine with high sugar and glycerine content.
ricotta
Fresh cheese made from cow's or sheep's milk, similar to quark.
Riesling
Riesling is the most important grape variety in German viticulture and one of the largest white wine varieties ever. Riesling is also widespread in northern Italy. Here he is called Riesling Renano. Its cultivation is concentrated especially in South Tyrol, where it produces fresh, aromatic white wines.
No other white variety can produce so many different wine styles while still retaining its characteristics as Riesling. The secret of the successful Riesling wine is its inimitable interplay of sweetness and acidity, paired - depending on the origin - with a distinguished filigree structure and powerful spice. Even the sweetest Riesling wines have a powerful acidity that makes them very old. Good Riesling wines are never excessively alcoholic or even heavy. Rather, they shine through freshness, fragrance, unique aromas and their polished contour. Noble sweet Riesling wines, such as Beerenauslese and Trockenbeerenauslese, are almost unlimited and belong to the most delicious that can be produced from grapes at all.
The Riesling matures very slowly under cool climatic conditions, but develops a high concentration of aromas and fruit acids. Depending on the weather, the ripening process can continue into November. It must be warm and sunny enough to bring the grapes reliably to full ripeness. On the other hand, it must also be cool enough not to let this process run too fast. The Riesling matures too early and too quickly under hot climatic conditions and then produces wines rich in alcohol, not particularly fine and often appearing unbalanced. Because of these peculiarities, the grape variety places the highest demands on the location. The demands on the soil for vegetative growth, on the other hand, are relatively low. During the ripening period of the berries, however, the soil quality can have a decisive influence on success or failure - especially in difficult years. Slate or primary rock soils have proven to be particularly suitable.
Depending on the location, soil type, microclimate and vintage, the Riesling produces wines with very different characteristics in all quality levels and flavours. The typical Riesling wine has a pale yellow colour when young, occasionally tending greenish. As the wine matures, the colour becomes more intense. Mature Rieslings even present themselves in rich, opulent gold. Simple wines from good years are a pleasure even when drunk young. However, it is worthwhile even down to the lowest quality levels to allow the wines to mature to a certain extent in the bottle. Top wines from good vintages have an almost unlimited shelf life under ideal conditions.
rigatoni
Italian short, thick stirred noodles.
ripe
Wine at the peak of its development.
ripieno
Italian for like.
Riserva
Designation for Italian DOC and DOCG wines that meet higher quality requirements and have been vinified for considerably longer (2 to 4 years) than vintage wines.
risotto
Italian rice dish.
The three well-known risotto rice varieties are Arborio, Carnaroli and Vialone.
Robiola
A full-fat fresh cheese, mostly made from a mixture of cow, sheep and goat milk. It tastes particularly spicy and mild at the same time.
rondinella
Rondinella is a red grape variety from northern Italy, cultivated mainly around Lake Garda and in the Bardolino and Valpolicella areas. It is very productive and a component of many well-known red wines.
rosato
Italian name for a Rosé wine.
Rossese
The red grape variety is mainly cultivated in the region of Liguria. From the Rossese grape pure, fruity and rich red wines are produced.
Rosso
Italian name for a red wine.
rounded
Designation for a soft wine with moderate acidity and full body.
ruby
Color of red wines.
rugged
Wine with high alcohol content and good structure.