Cuvée is a French wine term that can refer to a particular blend, batch or selection of wine. Its meaning depends on the region and producer. In Champagne, it also has a specific technical meaning associated with the first and generally finest fraction of juice obtained during pressing.
In traditional Champagne production, the term cuvée is used for the first pressing fraction, which is prized for its balance and suitability for quality sparkling wine. Other pressing fractions are handled separately under the appellation’s production rules.
Outside that technical Champagne context, a cuvée may be a blend of grape varieties, vineyard parcels, vintages or lots, or a producer’s named bottling. A label such as “prestige cuvée” often indicates a producer’s top selection, but the term itself is not a universal quality classification.
Champagne houses use cuvée names for specific blends and bottlings. The composition may change from release to release while the producer aims to maintain a recognizable house style.
Chef’s tip: When selecting a cuvée for a pairing, look at the producer, region, blend, dosage and vintage information rather than assuming the word guarantees a particular style.
Key distinction: Cuvée can mean a blend or named wine generally, but in Champagne it also has a specific pressing-related meaning.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
