Cuvée

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Related to Cuveé: cuvees
The following article is from The Great Soviet Encyclopedia (1979). It might be outdated or ideologically biased.

Cuvée

 

in champagne production, originally the name for high-quality must or must obtained from the first three pressings of the grapes. The term “cuvée” was used to denote differences in the quality of wines, which were graded as first, second, and third cuvée wines. First cuvée wine was the best wine of a region or a high-quality wine in general. The term was also used to indicate the quality of champagne.

The Great Soviet Encyclopedia, 3rd Edition (1970-1979). © 2010 The Gale Group, Inc. All rights reserved.