Cru : A French term, "cru" generally refers to a vineyard or group of vineyards that have similar characteristics.
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): In other countries like Italy, "cru" can simply refer to a single-vineyard bottling that may or may not be classified.
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: 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: 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.
First-Growth: See Classified Growth. They are: Château Haut-Brion, Château Lafite Rothschild, Château Latour, Château Margaux and Château Mouton-Rothschild.
Classified Growth: Included in Bordeaux's 1855 Classification, which ranked châteaus from first-growth to fifth-growth. The original classification was set by the prices that the wines fetched and was intended to be synonymous with quality.