Glossary of winemaking terms#R

The term rancio (Spanish: rancid ), are occupied in the language of wine wines that come from hot wine regions and which have been deliberately subjected to an oxidative expansion with simultaneous heat.

The base wine is mostly aufgespritet to achieve a sufficiently high alcohol content and matured in wooden barrels or carboys. The partly filled maturation tank are thereby exposed to the heat intentionally. By the action of heat, the oxidative effect is accelerated, with a high alcohol content prevents the development of acetic acid bacteria. Due to the heat, the formation of aldehydes and acetals and other flavorings is favored. However, the temperature is lower than that of the related process of Madeirisierung in this process so that when rancio more the flavors of nuts and rancid butter predominate, while dominated by a hint of caramel at Madeira.

In the vineyards of Alicante is produced in this way the Fondillón from the red grape variety Monastrell. In Catalonia, in northeastern Spain, the liqueur wine Mistela is often added to the Rancio.

The originally defined in Spain taste rancio image can also be found in some, at least 2 years oxidatively removed Vin Doux Naturel southern France. Appellations, where the VDN wines mentioned with the flavor rancio be prepared are Banyuls, Rivesaltes, Maury and Rasteau.

When French Vin Jaune, and the Italian Vin Santo, the term is used incorrectly sometimes rancio in the wine description.