cuvée


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cu·vée

(ko͞o-vā′, kyo͞o-vā′)
n.
1. A wine, especially champagne, made from a blend of wines from different vineyards, vintages, or grape varieties.
2. The highest-quality grape juice taken from the first pressing of grapes and used in making cuvée champagne.

[French, from Middle French, batch of wine produced in a single vat, from Old French, content of a vat : cuve, vat (from Latin cūpa, vat, tub; see cupola) + -ée, -ful, suffix forming nouns indicating the content of a receptacle (from Latin -āta, feminine of -ātus, past participle suffix).]

cuvée

(kuːˈveɪ)
n
(Brewing) an individual batch or blend of wine
[C19: from French, literally: put in a cask, from cuve cask]

cu•vée

(kuˈveɪ, kyu-)

n.
1. wine in vats or casks, blended, often from different vintages, for uniform quality.
2. a blend resulting from the mixing of wines, esp. of champagnes produced by several vineyards in the same district.
[1825–35; < French, =cuve cask, vat]