vin de cuvée
[van duh koo-VAY]
A term used in France’s CHAMPAGNE region to describe the juice produced from the first PRESSING of the grapes. The presses in champagne hold 4,000 kilograms (about 8,800 pounds) of grapes, which, up until 1990, were given four separate pressings. The first pressing (serre) could produce up to 2,050 liters (541 gallons) of vin de cuvée, which is the best juice and goes into the premium champagnes. The second pressing could yield up to 410 liters (108 gallons) of juice called première taille. The third pressing could produce up to 205 liters (54 gallons) of juice called deuxième taille. Both the second and third pressings were of lesser quality than the vin de cuvée and were used in lower-quality wines or sold off. The fourth pressing, called rebêche, was made from moistened grapes and produced insipid juice used by the workers for homemade wine. As of 1990, the deuxième taille (juice from the third pressing) category was officially eliminated and the maximum amount of juice for the première taille (juice from the second pressing) was increased from 410 liters to 500 liters (132 gallons).
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© Copyright Barron's Educational Services, Inc.
1995 based on THE WINE LOVER'S COMPANION,
by Ron Herbst and Sharon Tyler Herbst.
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