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The categories were then ranked by a simple, numerically descending scale, first to fifth, called premier cru, deuxième cru , etc, each defined by, or defining, the price paid for them by the Bordeaux wine trade.
This is the cru bourgeois classification, which has three divisions: cru bourgeois, cru bourgeois superior and cru bourgeois exceptional.
What works well here is this elegant but often overlooked cru from Beaujolais, strikingly violet in colour with a deep rich nose and a meaty wash of intense cherry and plum skin.
This is yet another Beaujolais cru which develops with time into a glorious mouthful.
Bordeaux's best wines initially were classified back in 1855 into five different levels, from first cru classé to fifth cru classé, and the amounts that can be produced are limited.
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