| 释义 |
cuvée
cu·vée C5861250 (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] Cuvée
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. |