Sparkling wine method — In traditional bottle fermentation, what does the term “cuvée” specifically refer to?

Introduction / Context:
Traditional method sparkling wine (méthode traditionnelle) employs precise terminology for each step and component. The word “cuvée” can cause confusion unless clearly tied to the base wine assembled to undergo secondary fermentation in bottle.

Given Data / Assumptions:

• Base wines from different lots and varieties are blended to create the cuvée.
• The liqueur de tirage (yeast+sugar) is added to the cuvée to start secondary fermentation.
• Dosage is a post-disgorgement sugar addition for style adjustment.

Concept / Approach:
Discriminate among similar-sounding terms in sparkling production. The cuvée is the starting blend. The tirage initiates the in-bottle ferment. The muselet is the wire cage. Disgorgement expels yeast sediment before final corking and dosage.

Step-by-Step Solution:

Verification / Alternative check:
Industry training materials and classic Champagne references agree on these definitions and process flow.

Why Other Options Are Wrong:

• a: Muselet is the wire cage, not the base wine.
• b: Dosage is added after disgorgement, not before secondary fermentation.
• c: Tirage is yeast+sugar addition, distinct from the cuvée itself.
• e: Sediment is lees, not the cuvée.

Common Pitfalls:
Mixing up tirage and dosage timing; both involve sugar but occur at different ends of the process.

Final Answer:
The base wine blend that will undergo secondary fermentation