By Kori ~ August 7th, 2010.
This weekâ€™s Wine Word of the Week is cuvÃ©e.
Official definition from Jancis Robinsonâ€™s The Oxford Companion to Wine:
CuvÃ©e is a French wine term derived from cuve, with many different meanings in different contexts. In general terms it can be used to mean any containerful, or even any lot, of wine and therefore wine labels often carry relatively meaningless descriptions incorporating the word cuvÃ©e. â€¦.
In Champagne and other environments in which traditional method sparkling wines are made, cuvÃ©e is a name for the first and best juice to flow from the press. The blend of base wines assembled for second fermentation in bottle is also known as the cuvÃ©e. Thus the term is often used in many champagne and sparkling wine names.
Elsewhere, particularly in German-speaking wine regions oddly enough, cuvÃ©e may be used to describe any ambitious blend, particularly of different vine varieties.
Laymanâ€™s terms from Kori:
CuvÃ©e has a number of different meanings but is most often used regarding sparkling wine production. CuvÃ©e is the first press or first juice to emerge from the grape, and it is also the blend of separate lots of wine to achieve a house style.
Filed under: Wine Word of the Week