A term used in viticulture with different meanings in different countries. The word comes from the French cuve (vat or wine container). In the original sense, it refers to a certain amount of wine in a container (a barrel of wine, so to speak). In German-speaking countries, it is generally understood to mean the skilful blending of wines from different grape varieties. However, this can also be grape musts that are then fermented together, as is common in the southern Rhône. Other terms are blend (New World), Cape Blend (South Africa), CVC (Conjunto de Varias Cosechas in Spain), Coupage, Marriage, Mélange (France for spirits), Meritage (California) and, in German-speaking countries, Verschnitt. As a rule, wines of the same colour are blended.
However, the term has no legal meaning in wine law, which is why "cuvée" on the label does not mean anything definite, as it can also be a wine from one grape variety, from one single vineyard or from one vintage. For example, an exclusive special bottling from a winery for a catering establishment. Under no circumstances is the blending of wines (as is often assumed in German-speaking countries) a negative difference in quality compared to single-varietal wines.
Purpose of blending
The main reason for blending wines is flavour. The aim is to bring in alcohol content, aromas, acidity and colour through several different grape varieties. The latter is achieved through teinturier varieties, of which only 5% are sufficient to deepen the colour. Usually, a particular grape variety, the so-called lead variety, makes up at least 50% of a cuvée and thus determines the character of the wine. In addition to reasons of flavour, there are also practical and economic reasons. If the flowering, fruit set and physiological ripeness of one grape variety are unsatisfactory, other grape varieties can compensate. This also minimises risk, which used to be achieved through the mixed set, i.e. a vineyard with different varieties. So how do you measure the success of a cuvée? Quite simply - when the blended wine tastes better than each individual lot on its own!
Wine law requirements
In all countries, there are specific regulations regarding authorised grape varieties, which can also differ per wine quality class. Each origin (defined geographical area) specifies which varieties may be used, whereby a range with a minimum to maximum percentage per variety may also be specified. In Italy and France in particular, there are wines with five or more blended grape varieties, such as Chianti or even 13 in Châteauneuf-du-Pape. But in most cases this means gross and often single-varietal wines are also permitted. One guideline could be: Syrah at least 60 to 100%, Grenache Noir (Garnacha Tinta) max. 40%, and Mourvèdre (Monastrell) and/or Cinsaut max. 25%. Typical cuvées are Bordeaux red wines; the characteristic mix of varieties there is called a Bordeaux blend. The picture shows a cuvée from the left bank of the River Garonne(Rive gauche), whereby the grape varieties (all or only three of them) and the proportion per château vary. As a rule, however, Cabernet Sauvignon dominates in this area.
In German-speaking countries, a cuvée usually consists of two or, more rarely, more grape varieties. Whether these must be indicated on the label varies from country/region/appellation to country. The blending of red and white wine (whether grape, mash, grape must or wine) is prohibited for quality wine, regional wine and wine with a vintage/variety indication within the EU. As an exception, blending in any form is only permitted for wine without a vintage/variety indication. However, there are exceptions authorised by EU regulations for certain regions or wines for traditional reasons, such as the Slovenian Cviček, the French Châteauneuf-du-Pape and the Italian Chianti. See in this regard under wine law (paragraph on blending), as well as the individual wine-growing countries.
Production
The must from the first pressing in the production of Champagne is called tête de cuvée. After fermentation, up to 50 base wines from different vintages can be blended together (with the exception of Millésime, the so-called vintage champagnes). The result of blending or combining these wines before the second fermentation (bottle fermentation) is called a cuvée, but the process of blending is called an assemblage (especially when blending young wines). These are not clearly defined terms and they are often used interchangeably in different regions. The best barrels (from the best vintages, matured for a long time) produce the top product of the house, the so-called Cuvée de Prestige. If a champagne is produced from grapes from a single vineyard, it is a mono-cuvée.
In Bordeaux, the selection of certain barrels and the subsequent blending of the wines is known as assemblage or marriage. The final cuvée is often only decided by the maître de chai (cellar master) each year in spring after tasting the wines. The best barrels produce the Grand Vin, which bears the château name. The lower quality wines are then blended into second or third wines and must also be labelled differently to the top product (the first wine) of the house.
Further information
The calculation formulae that are helpful for blending are described under the keyword blending cross. For the production of alcoholic beverages, see Champagne (sparkling wines), Distillation (distillates), Spirits (types), Winemaking (wines and wine types), Wine evaluation (quality assessment) and Wine law (wine law issues).
Pictures: Ursula Brühl, Doris Schneider, Julius Kühn Institute (JKI)
