Cuvée (or Cuvee on some English language labels) is a French wine term derived from cuve, meaning vat or tank.[1][2] The term cuvée is used with several different meanings, more or less based on the concept of a tank of wine put to some purpose:
- On wine labels to denote wine of a specific blend or batch. Since the usage of the term cuvée for this purpose is unregulated, and most wines will have been stored in a vat or tank at some stage of their production, the presence of the word cuvée on a label of a random producer is no absolute guarantee for its (superior) quality. However, in the range of discerning producers which market both regular blends and blends called "cuvée...", the cuvée-labelled wines will usually be special blends or selected vats of higher quality, at least in comparison to that producer's regular wine(s). Particularly terms like "cuvée speciale", or "tête de cuvée" (the latter especially in Sauternes AOC) should indicate higher quality.
- In some regions, the term cuvée is used to specifically indicate a blend, i.e., a wine produced from a mixture of several grape varieties, rather than a varietal wine. This is especially true outside of France.
- In Champagne and sometimes in other regions producing sparkling wines by the traditional method, the cuvée also refers to the best grape juice from gentle pressing of the grapes. In Champagne, the cuvée is the first 2,050 liters of grape juice from 4,000 kg of grapes (a marc), while the following 500 liters are known as the taille (tail), and is expected to give wines of a more coarse character. Many Champagne producers pride themselves on only using the cuvée in their wine.
- The term can also be applied to beer or chocolate to refer to a batch that is blended by the manufacturers to produce a certain taste.
See also
References
- ^ J. Robinson (ed), "The Oxford Companion to Wine", Third Edition, p. 218, Oxford University Press 2006, ISBN 0198609906
- ^ winepros.com.au. The Oxford Companion to Wine. "cuvee". http://www.winepros.com.au/jsp/cda/reference/oxford_entry.jsp?entry_id=904.
Further reading
- Hugh Johnson, Jancis Robinson (2005). The World Atlas of Wine, Fifth Edition. London: Octopus Publishing Group. p. 78. ISBN 1840003324.
- Chantal Coady, (2006). The Chocolate Companion, A Connoisseur's Guide. London: Running Press. p. 19. ISBN 9780762428977.
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