What is actually a Cuvée?

The term cuvée is used very differently internationally in different regions, which can lead to some confusion. The word cuvée is derived from the French cuve and means vat, fermenter or tank.

In Germany, Austria and Switzerland, the term is used as a synonym for a "blend". Of course, this has negative connotations at first. However, the cellar master does not actually want to blend the wines together. Rather, he blends different wines in order to enhance the positive characteristics of the individual wines.

In France, on the other hand, every separately bottled wine from a winery as well as a blend of several grape varieties is called a cuvée. This always applies: A good cuvée is not just the sum of its parts, but a harmoniously balanced composition. The blend is only created after each individual wine variety has matured. The cellar master takes samples and combines them until he has found the ideal balance between fruit and acidity, flavour and mouthfeel as well as alcohol and tannin content. In France, this process is called assemblage. One of the best-known cuvées is Châteauneuf-du-Pape, which can contain up to 13 grape varieties.

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Brunch Easter Sunday 2026

A light exists in Spring
Not present on the year
At any other period.
When March is scarcely here

A color stands abroad
On solitary hills
That science cannot overtake,
But human nature feels.

Emily Dickinson (1830 - 1886), Poems No. 3 Nature

Update 18 march Update 30 march

Unfortunately, the indoor tables, which are not affected by the weather, are already fully booked. If the weather cooperates ~~(all the weather apps are still uncertain – anything seems possible, from sunshine to snow)~~, all weather apps are certain now: No rain, temperatures up to 19 degrees, partly sunny, we’ll also be serving brunch on the outdoor terrace. We have spare places, outdoor. We’re happy to reserve these tables, subject to the weather. Book your seat online, by mail or give us a call.