Glossary : definition of terms used to talk about Bourgogne wines beginning with R.

See Limpidity
Related words Aeration,

(tast.) Delicate aroma found in certain red burgundies, especially those of the Côte de Nuits.

(tast.) Aroma occasionally found in red burgundies (from Gamay or Pinot Noir) which are over-acidic. (See also Gooseberry)

Reduction is a chemical reaction that is the opposite to oxidation. Like all “living” things, wine undergoes reactions while it is ageing out of the air (in reductive conditions). This is necessary for creating and stabilizing the color. The reductive reactions sometimes encourage the creation of “closed” aromas that can be removed through rapid aeration into a carafe or decanter. See also oxidation. 

Bottle of 4.5 litres capacity (five 75 cl bottles).

Removal of suckers and unwanted shoots growing on the old wood to prevent their competing with the fruit-bearing branches. this is done by hand. At the same time the vigneron will rub out the secondary buds which intefere with the food suplly to the main shoots and which, if allowed to develop, will rob the grapes of air and sunlight.

replacement of dead vines by setting young plants in holes prepared the previous autumn. The young plants are protected by a plastic sleeve against rabbits, frost and herbicides.

When tasting a wine, retronasal olfaction describes the detection and identification of odors when moving the wine around in one’s mouth. This movement makes the heaviest aromatic molecules become volatile. These are not spontaneously released in the glass and cannot be detected simply by smelling the wine. Retronasal olfaction allows the aromas to reach the nose’s olfactory mucus membrane through the upper part of the nostrils. 

(tast.) Full-bodied fleshy wine.

See Maturation
Related words Bouquet / Nose

Disorder which shows itself following malolactic fermentation as an oily consistency in the wine known as "graisse" which comes from the mucilaginous covering of certain lactic bacteria. Can be cured simply by agitating the wine (e.g. by pumping) and/or finings, and/or sulphur dioxide. Does not affect the taste of the wine.

Short maceration (6-18 hours) before alcoholic fermentation extracts some colour plus aromatics and precursor molecules from the skins. Grapes are then pressed and vinification proceeds as for white wines. ("Saignée" process.) Alternatively, colour may be extracted directly by pressing (i.e. without maceration), yielding what is know as "vin gris", lighter in colour and less aromatic. The best known Burgundian rosés are produced in Marsannay, which also produces red and white wines.

Odour of Hydrogen sulphide sometimes produced during elevage on lees by reactions involving yeasts. Can be corrected by controlled aeration.

(tast.) Describes wines which have just finished alcoholic fermentation, and which still contain suspended matter (yeasts) or sugar. Some villages celebrate a "fête du vin bourru. Nuits-Saint-Georges holds one in October.

Related words Alcoholic fermentation, Sugary, sweet, Turbid

(tast.) Said of a wine that has balance and body and no angular tannins

Removal of suckers, and/or unwanted buds or shoots.

(tast.) A lightish red tint, often the sign of healthy young wines with good acidity.

(tast.) A well-built wine but without any particular finesse.