Here are the definitions for the letter "r"

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Refined

Term for well-balanced wines. Mostly refers to reds, such as Zinfandel, which normally turn "powerful" in the barrel. Almost a synonym for "elegant".

REFOSCO

Ancient native grape grown in Friuli-Venezia-Giuia region of Italy. Has many synonym names in Italy and surrounding countries, including Canina (Nera) and Terrano. Made into what is often considered to be a robust, very intense red wine with moderate complexity that can match the heartiest meal course. According to Pliny the Elder the favorite wine of Livia, second wife of Augustus Caesar, was created from this grape. Limited plantings are also to be found in the cooler coastal regions of Australia and California. Some think the Savoie region Mondeuse variety of France is identical.

Rehoboam

A large format Burgundy and Champagne bottle, equivalent to six standard bottles. In Bordeaux this size is known as a Jeroboam - although in Burgundy and Champagne a Jeroboam contains only four bottles. Confusing! See our advisory page on wine bottle sizes for more information.

Rehoboam

A large bottle equivalent to six regular bottles.

REICHENSTEINER

White-wine grape mainly grown on small acreages in Germany, England and New Zealand. Derived from the Müller-Thurgau cross and a couple of modern table-grape crosses. Used, among other things, to produce wine of mediocre complexity useful for blending etc.

Remuage (France)

An essential step in the production of Champagne. The remuage or riddling process involves gradual turning and inversion of the bottle, bring the lees into the neck prior to their removal. For more information see my wine guide to Champagne.

Reserva (Spain)

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.

Reserve Port

See Vintage Character Port.

Residual

Refers to any substance that remains after the fermentation. Typically used in relation to sugar (see below).

Residual sugar

The amount of sugar left in the wine after alcoholic 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. The vast majority of wines have less than 2 g/l. Sweet wines obviously have more, some reaching amazing levels - up to 480 g/l has been recorded.

Residual Sugar

A measurement, usually expressed in degrees of Brix, of the amount of grape sugar remaining in a wine after fermentation is completed. Dry wines have little or no residual sugar; dessert wines have much residual sugar.

Residual Sugar (see also Sweet)

Percentage, by weight or volume, of the unfermented grape sugar in a bottled wine.

RÈZE

Ancient indigenous variety once common in the Valais region of Switzerland. Thought to have been Roman in origin. Now almost unknown due to its excessive acidity, other than as "Vin du Glacier Gletscherwein" the extraordinarily old, oxidized wooded white offered in minute amounts to special visitors.

RHEINRIESLING

Austrian name for the Riesling grape of Germany. (See above).

RHINE RIESLING

Australian name for the Riesling grape of Germany. (See above).