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Cru : Cru A French term, "cru" generally refers to a vineyard or group of vineyards that have similar characteristics.
Cru (French): Cru (French) The term "cru" is officially codified in some old world countries and regions. In Bordeaux, the highest quality wines are called Premiers Crus and in Burgundy, Grands Crus.
Cru (Other): Cru (Other) In other countries like Italy, "cru" can simply refer to a single-vineyard bottling that may or may not be classified.
Cru Beaujolais: Cru Beaujolais Wines from the ten subregions—Amour, Juliénas, Chénas, Moulin-à-Vent, Fleurie, Chiroubles, Morgon, Régnié, Brouilly and Côte de Brouilly—as opposed to the regional Beaujolais or Beaujolais-Villages AOCs. They are typically better in quality.
Crush: Harvest season when the grapes are picked and crushed.
Grand Cru: Grand Cru French, literally "great growth," or the top tier of vineyards and their wines in regions that use the term. For example, in Burgundy, these wines are one step above Premier Cru.
Grand Cru Classé: Grand Cru Classé French term used to categorize vineyards by quality. In Bordeaux’s Médoc region, for example, five levels of Grand Cru Classé were established in 1855.
Premier Cru: Refers to a top tier in a cru system. In Burgundy, it is second to grand cru.
Premier Cru Classé: See First-Growth.

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Monopole: An appellation or other designated winegrowing region controlled entirely by one winery. Notable examples include Domaine de la Romanée-Conti's Romanée-Conti and La Tâche grands crus in Burgundy and Château Grillet's Château-Grillet AOC in the Northern Rhône Valley.
Noble Grapes (Alsace): Riesling, Pinot Gris, Gewürztraminer and Muscat. The French term is cépages nobles. These varieties, if made from Alsace Grand Cru vineyards, can be labeled under the Alsace Grand Cru AOC.

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