cuvée [koo-VAY]
Term derived from the French cuve (which means vat) that denotes the “contents of a vat.” In France’s Champagne region, it refers to a blended batch of wines. In Champagne, the large houses create their traditional (and very secret) house-style cuvées by blending various wines before creating the final product via méthode champenoise. A deluxe version is often referred to as cuvée speciale; vin de cuvée refers to wine from the first pressing. Outside Champagne the term cuvée is also used for still wines. It may refer to wines blended from different vineyards, or even different varieties. Occasionally, the word cuvée followed by a number is used to identify a specific batch of wines blended separately and distinctly from others. Some French producers identify their best wines with the term, tête de cuvée.
The New Wine Lovers Companion, 2nd Edition, by Ron Herbst and Sharon Tyler Herbst. Copyright © (1) 2003, 1995 by Ron Herbst and Sharon Tyler Herbst. Reprinted by arrangement with Barron's Educational Series, Inc.