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(chiefly in French official classifications) a wine of the most superior grade, or the vineyard that produces it.Compare with premier cru
- ‘Lesser burgundies, often made partly from the same Gamay grape, are a handy warm-weather alternative to Beaujolais and, unlike their grander grand cru relatives, take happily to the chilling process.’
- ‘Nuits boasts 27 premier cru vineyards but no grands crus, perhaps because the town's leading vigneron, Henri Gouges, was too modest when the classifications were agreed in the 1930s.’
- ‘Because there is precious little top burgundy to go round (often only a barrel or two of the finest grands crus from the finest growers are made) and when burgundy is good, it is very, very good.’
- ‘The grand cru is fought over every decade or so, with members being ousted and others elevated.’
- ‘This area is home to the famous Clos de Vougeot, a former monastic settlement which has 120 acres of enclosed vineyard of grand cru status.’
- ‘A fine, fat, spicy Alsace Pinot Gris is the swanky summer accompaniment to a cold meaty pâté or terrine, and anyone with money to spend on a grand cru should lap up this superb, spicy, full-bodied wine.’
- ‘The grapes all come from four grands crus - the region's highest-ranking vineyards.’
- ‘Now as he stared into his grand cru, it seemed to be half empty.’
- ‘He reels off a long list of grand cru Burgundy he has in his collection.’
Early 20th century: French, literally great growth.
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