What is a cuvée and why winemakers blend varieties

A cuvée is a wine put together from several grape varieties. Bordeaux wines belong here too, and they are almost always blended.

Every variety has something it does well and something it lacks: aroma without body, structure without fruit, acidity that keeps the wine fresh. The winemaker joins them so the gaps are covered and the wine stands in balance.

Blending can happen before fermentation or after it. Most winemakers blend after fermentation, when they know exactly what each variety has given them. That is when they try the proportions and look for the one that works. This is why a cuvée from the same vineyard differs slightly from year to year.

The Trilógia range

The Trilógia range is built on this principle. It holds three wines and each one joins three varieties.

White Cuvée Trilógia is dry and combines Chardonnay, Devín and Pinot Gris.

Rosé Cuvée Trilógia is off-dry and is made from three blue varieties: Blaufränkisch, Dunaj and Merlot.

Red Cuvée Trilógia is dry and joins Dunaj, Cabernet Sauvignon and Cabernet Franc.

How to choose

If you are looking for a wine to go with fish, white meat or simply with dinner, reach for the white. The rosé suits a terrace and hot days, served well chilled. With meat, with the grill and with mature cheeses, the red belongs.

All three are wines for an ordinary table. Anyone who wants to see what blending varieties does can taste all three side by side.