The term used in viticulture comes from the French cuve (vat, wine container). In the original sense, it refers to a certain quantity of wine in a fermentation vat. The meaning of the word varies depending on the context. In German-speaking countries, it is generally understood to mean the result of blending wines from different grape varieties, for which the German term Verschnitt is also used. However, this can also be grape musts that are then fermented together, as is common in the southern Rhône.
The picture shows the blending of three grape varieties during winemaking, in which different components work together to achieve a successful result (cuvée). 1 = Alcohol, 2 = tannins and colour, 3 = flavourings. This results in a colourful, tannic and aromatic red wine with a balanced alcohol content.
Various designations
Other designations are blend (New World), Cape Blend (South Africa), CVC (Conjunto de Varias Cosechas in Spain), mélange (France for spirits), Meritage (California) and blend (German-speaking countries). However, a cuvée can also mean a blend of different vineyards or different vintages, as well as country-specific regulations. The terms assemblage, coupage and marriage, which are commonly used in France, refer more to the process (the activity of production) and not to the result (wine).
Pressing process in the production of champagne
The term cuvée (also tête de cuvée) is also used in Champagne to describe the first pressing process in the production of Champagne, whereby there are two pressing...
