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October 3, 2012 Anyone who has Grand Cru on their bottle can sell their wine for top dollar. Does a bottle costing hundreds of euros taste better than a table wine? Ilja Gort talks to Jean Luc Thunevin about the different types of Grand Crus and also visits a wine fair, the Primeurs, where connoisseurs taste the still raw Grand Crus with blue lips. He succeeds in luring a number of wine importers to his own chateau. Will the connoisseurs be able to appreciate his wine, even when they hear that it is not Grand Cru?