Cuvée

Cuvée or blend is a term used to refer to a wine that is made by mixing two or more grape varieties.

This technique aims to elevate the wine's flavor to a higher and more complex level through a combination of different varieties and locations.

In Bordeaux, cuvée is commonly associated with blending different grape varieties. The most frequently used varieties are Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot, and to a lesser extent, Malbec and Carménère. This blending allows winemakers to use the best qualities of each variety. For example, Cabernet Sauvignon brings structure and tannins, while Merlot adds softness and fruity notes. For white wines in Bordeaux, varieties such as Sauvignon Blanc, Sémillon, and Muscadelle are often combined. These wines are known for their freshness and complexity.

In Bordeaux, there are two main banks (known as the "left" and "right" banks) with different approaches to blending varieties. On the left bank (e.g., the Médoc area), wines with a higher proportion of Cabernet Sauvignon dominate, while on the right bank (e.g., Saint-Émilion and Pomerol), there is a higher proportion of Merlot.

Winemakers in Bordeaux strive to achieve harmony between acidity, tannins, and aromatic components. Cuvée often represents the pinnacle of winemaking art, combining traditional knowledge of local conditions with modern vinification techniques. In addition to achieving a balanced flavor, cuvée helps winemakers balance vintage differences and ensure consistent quality of their wines.