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A term commonly used in French to describe the process of selecting or artistically combining (blending) wines from different vintages, grape varieties and vineyard sites, especially in the production of Champagne or for the great Bordeaux wines. The term coupage is usually used for the blending of simpler wines. The "invention" of the assemblage is attributed to the Benedictine monk Dom Pierre Pérignon (1638-1715). This art, kept strictly secret by the champagne houses, is also prosaically called Marriage. The person responsible for the assemblage (french: assembleur) in a champagne house is called chef de caves. The result of the assemblage is usually called a cuvée (see the description of the different terms).

A detailed description of sparkling wine production with all processing steps can be found under Champagne. Complete lists of the numerous vinification measures or cellar techniques, as well as the wine, sparkling wine and distillate types regulated by wine law are included under the keyword vinification. Comprehensive information on wine law can be found under the keyword wine law.

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