Ranchear: 

To live from rancho to rancho, vineyard to vineyard, on the charity of the people there.// Acad. To form ranchossomewhere, or fit in with them.

Rancho: 

Group of ten to twelve vineyard workers formed to organise communal eating.// Mar. Each of the divisions of sailors formed to ensure good order and discipline on war-ships; tasks and services are organised by rancho, and the members of each rancho eat together.// Acad. Meal made to be eaten communally by a large group, generally in the form of one big stew or the like.// Acad. Group of people who eat that meal.

Raspado (raspar): 

The operation of giving the slightly convex shape to the outer face of the staves.// Acad. To scrape something lightly to remove some part of its surface.

Raya: 

Coarse oloroso, used for blends, generally derived from butts placed outside the winery to accelerate the wines physico-chemical development.

Rebina: 

Re-tilling.

Rebotar: 

Cooperage operation of bevelling the edges of the head after the stave-ends have been trimmed. Part of the heading process.

Recastra: 

Re-pruning.

Remontado: 

Description of a fino or manzanilla which has spent a long time in the bottle and has oxidised slightly so that its pungent aroma has faded perceptibly and its original organoleptic characteristics have changed.

Retundir: 

Cooperage operation of planing the stave joints so that they are perfectly even.// Mar. To give a final coat of caulking to joints.// Mar. To prepare the joints of planks, etc.// Acad. To use suitable tools to even off the face of a stone-built wall after completion.

Rocío: 

Refreshing. An essential operation of the crianza process: a portion of wine of the same type, but younger than that which they contain, is added to a criadera or solera. // Acad. A brief shower of rain.

Ruedo (al): 

A butt on the ground ready to be moved by rolling.
Jerez-Xérès-Sherry

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