DOCSLIB.ORG

A Beginners Guide to Champagne by @Champagnejayne a Beginners Guide to Champagne by @Champagnejayne

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
A Beginners Guide to Champagne by @Champagnejayne a Beginners Guide to Champagne by @Champagnejayne search this site... Home MRS. O AROUND THE WEB Blogs that Mrs. O loves Who is Mrs. O? WORKING WITH MRS. O CONTACT Brands Home >> All Posts >> A beginners guide to Champagne by @champagnejayne A beginners guide to Champagne by @champagnejayne Posted by @mrsoaroundworld in All Posts, Food & Wine, France, Guest Bloggers | 41 comments Tweet 111 111 Like 170 +16 Recommend this on Google Tweet Share 170 Like StumbleUpon 1 point Email I love champagne. It is a huge part of my life and I am not ashamed to admit it. One thing I found very interesting, since I moved to the UK in 2009, it was to see how it really became part of the British way of life (which I would have never have guessed). Not just for special occasions like a birthday or New Years… we (those who live here) drink it because it is sunny, or because it actually is raining.. it is not difficult to find a reason TO drink those magic bubbles. Over the last year, I have come to know Jayne Powell, aka Champagne Jayne. She has taught me so much about Share Sharechampagne.. I can’t even tell you. Or maybe I will. Cheers! xoStumbleUpon 3 Mrs. O So what is champagne? reddit Email “Champagne” is a sparkling wine style unique to the Champagne region, produced from the classic varieties of chardonnay, pinot noir and pinot meunier and grown, harvested and matured under very strict conditions. The final product is a result of the unique combined effects of soil, orientation, climate and cultivation practises as well as history and commerce. The term ‘sparkling wine’ covers all other carbonated wine. Champagne has so many different styles and expressions. What are the different styles of champagne? Although not all sparkling wines can claim to be champagne, it is equally true that not all champagne is just one style of wine. The wines of Champagne are as varied as the different Champagne Houses, the cooperatives, the growers and indeed the region of Champagne itself. Blending is everything in Champagne and the grape variety, the source of the grapes, reserve wines and the degree of dosage all play their part in allowing its wine-makers to create a myriad of champagne expressions: Blanc de Blancs ‘Blanc de Blancs’ literally translated means ‘white from white’ (ie. a champagne made of 100 per cent Chardonnay). Blanc de Blancs is a delicate and creamy champagne style that may come from any district in the region – but the finest examples of this style are made with grapes from the world-renowned villages in the Côte des Blancs (Avize, Cramant and Le Mesnil-Sur-Oger). When young, Chardonnay is always extremely pale with tinges of green and can seem rather light and acidic, but with age it develops a toasty richness and mineral elegance that fills the mouth with intense purity of fruit. After four or five years, the best Blanc de Blancs taste of exotic fruits such as mango, peach and apricot and, as they reach maturity (Chardonnay is, after all, the most age-worthy grape), they develop a stunning golden appearance and offer a symphony of complex nutty aromas on the nose and a melting biscuity creaminess in the mouth. A patchwork of different champagne vineyards surround the village of Sacy, Montagne de Reims, Champagne Ardenne. Blanc de Noirs Even though there are more black grapes (73 per cent) than white grapes (27 per cent) grown in the Champagne region, ‘Blanc de Noirs’ champagnes – ‘white from black’ (which can be made from either Pinot Noir or Pinot Meunier or both) are far less common than Blanc de Blancs. This is probably because all Pinot champagnes are not suitable as aperitif wines and, even though they make great food wines, they just cannot compete with Chardonnay-based champagnes in terms of elegance and finesse, and so usually the best Pinots are combined with Chardonnay to produce blended champagnes. Blanc de Noirs champagnes are very fruity wines, somewhat animal or earthy in character, full yellow in colour and really need food as a partner in crime. Firm and masculine in their youth as they mellow with age, flavours of honey, caramel and mushroom appear along with smoky notes and even leather aromas. The Grand Cru villages of Verzy, Verzenay, Bouzy, Ambonnay and Mailly are all capable of producing first class Pinot champagnes and this style is also very well expressed by certain growers in the Aube region. Rosé The pleasure of well-made Rosé champagne is both visual and visceral. Champagne is the only Rosé wine in the world that may be legally made from blending white wine with a little red wine. Some Rosé champagnes are made by maceration of the Pinot skins called ‘saignee’ (such as Laurent Perrier, the most popular Rosé in the world), which gives more strawberry and raspberry aromas to the blend. However, the majority of Rosé champagnes are made by the addition of still red wine (10 to 20 per cent usually from Bouzy or other Montagne de Reims villages added at the assemblage or liqueur de tirage stage), which affords greater control of the colour and allows for a substantial proportion of Chardonnay to be included in the blend if so desired (eg. Billecart-Salmon). Whatever their method of production, whether vintage or not, Rosé champagnes have less acidity than white champagnes and are generally best drunk soon after release because they have a delicate, perfumed floral style that loses its sweet fruity edge over time and their vibrant colourways gain nothing from being laid down, apart from turning orange (15 to 20 years) or even white (after 40 years). The Champagne region What’s the difference between NV, Vintage and Prestige cuvee champagne? Non-Vintage (NV) Non vintage champagne is the calling card of any producer and normally represents about 80 to 90 per cent of annual sales – usually an assemblage based on wines from the current harvest blended with reserve wines from several different years to create a harmonious marriage of fine aromatic complexity, quality – and, above all, instant maturity – ‘ready to wear’ in the fashion sense. Here, the wine-maker’s goal is to create an easily recognisable signature House style that is consistent year in and year out, regardless of particular vintage conditions, so that a customer will know what to expect each and every time they purchase this particular label, whether it’s today or in five years’ time. Vintage A declared vintage in Champagne implies that the harvest was really exceptional and the unique personality of these fully matured grapes deserves to be recorded for posterity. Vintage champagne must be 100 per cent from the year indicated, but elsewhere in the world it varies: Australia 85 per cent, California 95 per cent, and the European Union 85 per cent, for example. Tasting a vintage champagne can prove to be an altogether different experience than tasting a non-vintage for two reasons. First, although a vintage champagne is aged much longer before release than a non-vintage champagne (15 months for non-vintage, three years for vintage and usually much longer) and contains the best grapes, the qualities of the wine will be somewhat defined by the character of the vintage itself, without the benefit of the mellowing effects brought to a non-vintage blend by the addition of aged reserve wines. Second, the high quality raw material used in making vintage champagne will make these wines more age worthy and reward patient cellaring (vintage wines are more toasty and biscuity in nature, having spent longer on their lees). Prestige Cuvées The ‘Cuvée de Prestige’ is all about selection and is the crowning jewel of any Champagne House. The wine-maker will select the very best grapes from the finest vineyards that he has at his disposal – and use the ripest fruit from the oldest vines. The period of maturation before release for Prestige Cuvées is always longer than for vintage champagne (often 10 years or more) and the bottle will be presented in the most ornate packaging, while the champagne itself will be intense, well aged, deep in flavour and impeccably styled. As a result, the bubbles in a Prestige Cuvée champagne are typically finer and more delicate, the aromas and flavours more intense, more complex and more elegant, and the finish is longer than other champagnes. Prestige Cuvées are only produced in tiny quantities, which is why they are the most expensive champagnes sold by any House. At what temperature should I serve champagne? Bubbles are an integral part of the pleasure of champagne appreciation and the rate at which they are released is determined by temperature. Serving champagne anywhere between 4.5ºC to 7ºC is perfect for a slow release of the mousse – but remember that if you serve a champagne too cold, all the aromatics will be suppressed and it will taste practically flavourless. On the other hand, if you were to serve champagne at room temperature, the bottle would be extremely dangerous to open because the wine would immediately explode from its container, froth up and then go flat. The best method to thoroughly chill a bottle of champagne is to either (a) place it in the fridge for two to four hours before you need it or (b) place the bottle in a champagne bucket half filled with water and ice cubes for approximately 30 minutes before serving. (NB: you need both water and ice in the bucket as the water acts as a conductor for the temperature transfer). Porte Mars, the ancient gateway to Reims (Durocortorum), Roman capital of Champagne.
Load more

Recommended publications
  • Brand Listing for the State of Texas
    BRAND LISTING FOR THE STATE OF TEXAS © 2016 Southern Glazer’s Wine & Spirits SOUTHERNGLAZERS.COM Bourbon/Whiskey A.H. Hirsch Carpenders Hibiki Michter’s South House Alberta Rye Moonshine Hirsch Nikka Stillhouse American Born Champion Imperial Blend Old Crow Sunnybrook Moonshine Corner Creek Ironroot Republic Old Fitzgerald Sweet Carolina Angel’s Envy Dant Bourbon Moonshine Old Grand Dad Ten High Bakers Bourbon Defiant Jacob’s Ghost Old Grand Dad Bond Tom Moore Balcones Devil’s Cut by Jim James Henderson Old Parr TW Samuels Basil Haydens Beam James Oliver Old Potrero TX Whiskey Bellows Bourbon Dickel Jefferson’s Old Taylor Very Old Barton Bellows Club E.H. Taylor Jim Beam Olde Bourbon West Cork Bernheim Elijah Craig JR Ewing Ole Smoky Moonshine Westland American Blood Oath Bourbon Evan Williams JTS Brown Parker’s Heritage Westward Straight Blue Lacy Everclear Kavalan Paul Jones WhistlePig Bone Bourbon Ezra Brooks Kentucky Beau Phillips Hot Stuff Whyte & Mackay Bonnie Rose Fighting Cock Kentucky Choice Pikesville Witherspoons Bookers Fitch’s Goat Kentucky Deluxe Private Cellar Woodstock Booze Box Four Roses Kentucky Tavern Rebel Reserve Woody Creek Rye Bourbon Deluxe Georgia Moon Kessler Rebel Yell Yamazaki Bowman Hakushu Knob Creek Red River Bourbon Bulleit Bourbon Hatfield & McCoy Larceny Red Stag by Jim Beam Burnside Bourbon Heaven Hill Bourbon Lock Stock & Barrel Redemption Rye Cabin Fever Henderson Maker’s Mark Ridgemont 1792 Cabin Still Henry McKenna Mattingly & Moore Royal Bourbon Calvert Extra Herman Marshall Mellow Seagram’s 7
    [Show full text]
  • Prestige Cuvées
    12/17/2018 Prestige Cuvées Prestige Cuvée • Define –Top Cuvée from a Producer? • Members of the Club Tresors de Champagne ‐ produce Special Club Champagne –not a prestige cuvée • Philipponnat does not consider Clos des Goisses their prestige cuvée – 1522 Brut and Rosé • Domain of Large Houses (Cooperatives) –Roederer, Veuve Clicquot, Deutz, Taittinger, Feuillatte, et al • No official definition from the CIVC in Epernay • Thibaut Mailloux – communication director of CIVC‐ “A prestige cuvée is what a producer declares as a prestige cuvée. Generally the most expensive one, but it’s not a rule. There are rosés, whites, vintages or blends. It’s purely declarative.” History of Prestige Cuvée • Generally agreed that origins of prestige cuvée can be traced back to Roederer • 1876 –Tsar Alexander ll of Russia was one of the most important clients of Roederer; he had asked the house to reserve their best cuvée for him every year. To identify this cuvée, the house packaged it in a flat‐bottomed, transparent, lead crystal bottle. New blend was named after this material, which is transparent and luminous. • 1936 – Dom Perignon was introduced to the market –first vintage was 1921 –First vintage of Cristal available to the public was the 1945 • 1959 –Bernard de Nonacourt at Laurent‐Perrier introduces the first multi‐vintage prestige cuvée –Grand Siècle (“Great century” –name derived from 17th century when France enjoyed its most illustrious era under the reign of Louis XIV 1 12/17/2018 Dom Pérignon • For years, considered the best wine of Moet & Chandon,
    [Show full text]
  • Drinks-International-Most-Admired-Champagne-Brands-2018.Pdf
    6 DRINKS INTERNATIONAL MOST ADMIRED CHAMPAGNES 2018 HOW WE DID IT Your at-a-glance guide to how the most admired champagnes academy works PIDJOE/ISTOCK.COM ur formidable leading retailers, wine writers, 30 brands which unmasks the Academy has MWs and marketing experts movement of trends among the chosen Roederer and asked them to name their biggest names in the category. as the World’s top fi ve brands. Over the following pages Most Admired When choosing their list, we IT’S NOW champagne expert Giles OChampagne Brand, replacing asked Academy members to Fallowfi eld examines the Bollinger. Pol Roger, famously consider the following: PARTY TIME results to give his verdict on the Winston Churchill’s favourite • The quality and FOR WINNER rankings. tipple, has climbed up from consistency of the brand, ROEDERER Champagne Lanson is one of fourth place to take the paying particular attention CHAMPAGNE the biggest brands to exit the runner-up slot, while last year’s to its main, non-vintage 2018 list. Coming in at 20 last winner has slipped to sixth line year, the brand known best for place in 2018. • Whether this quality and • The brand’s value at its price its Wimbledon sponsorship, has The Academy voting process consistency has been level fallen off the list completely. was unchanged for the poll’s maintained or improved in • The overall image of the It’s now party time for fi J h year and, as ever, we the past year brand Roederer and it won’t have to assembled a panel of judges • The quality of brand The results from the Academy look far for a champagne worthy drawn from a wide range of marketing and packaging members has revealed a list of of celebration.
    [Show full text]
  • Reference Document and Annual Financial Report 2018-2019
    REFERENCE DOCUMENT AND ANNUAL FINANCIAL REPORT 2018-2019 Laurent-Perrier This document was registered with the French financial market authorities (Autorité des Marchés Financiers or AMF) on 13th june 2019 in accordance with article 212-13 of its Draft Regulation. It can be used to document a financial transaction if accompanied by a memorandum registered with the AMF. The present document was drawn up by the Issuer and is binding on its signatories In this document, the term "Group" refers to Laurent-Perrier and its consolidated subsidiaries, and Laurent-Perrier" refers to the brand name under which Laurent-Perrier products are sold. Words marked with an asterisk (*) refer readers to the glossary at the end of this document. ISIN code for Laurent-Perrier: FR0006864484 1 Annual Report 2018-2019 CONTENTS LAURENT-PERRIER 2018-2019 1. Business activities of the Laurent-Perrier Group Page 5 1.1. LAURENT-PERRIER: THE HISTORY OF A GROUP CLOSE TO ITS ROOTS 1.2. GROUP OVERVIEW 1.2.1 Introduction 1.2.2 Key figures for the last three financial years 1.3. THE MARKET 1.3.1 From vine to wine 1.3.2 History of global demand for Champagne 1.3.3 Market trends in 2018 1.3.4 The competitive environment 1.3.5 Tax and regulatory environment in 2018-2019 1.4. THE LAURENT-PERRIER GROUP: RECENT CHANGES, GOALS AND STRATEGY, OUTLOOK 1.4.1 Highlights of the 2018-2019 financial year 1.4.2 Strategy 1.4.3 Outlook 1.4.4 Main investments 1.5. RISK FACTORS 1.5.1.
    [Show full text]
  • The Other Champagne
    The Seine flows by Champagne Devaux’s Manoir in the Aube département. RAISE A GLASS A RAISE The Other Champagne TRAVEL In an excerpt from The Seine, her new biography of France’s most famous river, Elaine Sciolino falls in love with the lesser-known bubbly-making region on its banks. Photographs by Céline Clanet MANY VISITORS TO France, even those Dom Pérignon, and Bollinger among Champagne topsoil must be light and who know the country well, know the them—are situated in the Marne Valley, not too rich, its subsoil chalky, its fields Seine only as the waterway that cuts Paris where most champagne is produced. But neither too vulnerable to frost nor too in half, that flows beneath the city’s pictur- one day my friend Jean-Claude Ribaut close to forests. Most designated vineyards esque bridges and offers vistas of its monu- told me about the underappreciated wines are on slopes that face south. The cham- ments. But the river is 483 miles long, only produced in the lush but less prosperous pagne industry now pulls in $6 billion a eight of which run through the French part of Champagne that borders the river year, and land designated to grow cham- capital. Its journey from a field of springs and invited me to discover them with him. pagne grapes can be 200 times more valu- in northeastern Burgundy to the English Champagne on the Seine? The phrase able than ordinary French farmland. Channel snakes through history, past pre- suggests sipping the pale, bubbly beverage Early one frigid January morning, historic encampments, ancient Roman from a crystal flute on a river cruise.
    [Show full text]
  • Volume Ii. Washington City, D. C., November 24, 1872. Number 38
    VOLUME II. WASHINGTON CITY, D. C., NOVEMBER 24, 1872. NUMBER 38. not ask if her infidelity was real or if it had must needs have some hard thoughts. I dwell together a few days longer. It was a ing down with his shafts the peasants whom he no warrant in his own slight and goading. dear What's-your-name, I am for the present six-footer for my five-feet-two, and the trim- The operatic world was de'so/c during tho first have done wrong, my boy^but you do not dismal thought that it must be for a few days, forced to climb trees asgame." the fifty-thousandth part of an enormous emo- ming,upon which I had set my heart, placed oh days of the past week by the Illness of Madame The poor, pale face went after him reproach- know all the cause, and as what I mean to This beautiful volume makes one of " An Il- yet that would be some respite, and then they tion!' In a way to break my heart. Miss Prim, with a Lucca, and Miss Kellogg sustained the several fully. Every painful footfall that she made lustrated Library of Travel, Exploration, and say cannot make place in your breast for me could part friends; though her heart so clung "It was as difficult to distribute the various melo-dramatie cry of anguish, vows she is yet was the patter of a blood-drop. Such un- Adventure," edited by Bayard Taylor and issued roles as charmingly as ever; but there are grum- now, you will know that it is true, because to his that a parting should rend itfropiher, facts of the whole effect, as to identify one's in her grenadines and taking vapor baths for natural excitement must have some termin- by Chas.
    [Show full text]
  • Haute Living
    15/06/2021 A Sparkling Travel Guide To The Best Of Champagne, France CITIES SIGN UP H AU T E W I N E + S P I R I T S C O V E R S T O R Y A M B A S S A D O R H AU T E W I N E + S P I R I T S H AU T E S C E N E The Best Way To Sip “F9” Star Tyrese Gibson Is How To Prepare The Decanted: Wine Tasting Haute Living Kicks Off Champagne: With Legacy, On The Move, Fast & Ultimate Gourmet Summer With Opus One Memorial Day Weekend Heiress & President Vitalie Furiously Dinner, Courtesy Of With Cover Star Casey Taittinger Michelin 3-Star Chef Affleck Dominique Crenn A Sparkling Travel Guide To The Best RELATED ARTICLES Of Champagne, France H AU T E W I N E + S P I R I T S , N E W S , T R AV E L June 10, 2021 by Laura Schreffler H AU T E W I N E + S P I R I T S The Best Way To Sip Champagne: With Legacy, Heiress & By Laura Schreffler H AU T E W I N E + S P I R I T S A statue of Dom Perignon outside Champagne house Moet & Chandon Decanted: Wine Tasting With Opus One By Laura Schreffler Photo Credit: JRJfin/Shutterstock.com THREE CHEERS TO CHAMPAGNE! HERE, YOUR HAUTE GUIDE ON HOW TO EXPERIENCE THE WORLD’S BEST BUBBLY IN STYLE AVENUE DE CHAMPAGNE H AU T E W I N E + S P I R I T S A Winning Evening: What It’s Like To Drink Wine With NFL By Laura Schreffler https://hauteliving.com/2021/06/sparkling-travel-guide-champagne-france/699368/ 1/11 15/06/2021 A Sparkling Travel Guide To The Best Of Champagne, France H AU T E W I N E + S P I R I T S Prince Charles Offers His Royal Support To The Scotch By Laura Schreffler Photo Credit: Ville d’Epernay The commune of Épernay, and specifically its Avenue de Champagne, is like Disneyland for champagne lovers.
    [Show full text]
  • "Wine Is the Most Civilized Thing in the World.” -Ernest Hemingway Version 3.7- 9.20- Wineword25 1
    “Wine makes daily living easier, less hurried, with fewer tensions and more tolerance.” - Benjamin Franklin A note of Thanks to our Customers: Luigi’s considers wine to be an integral part of the dining experience. We continually strive to bring our customers the best offerings available from regions all over the world. We have selections from the United States (which include California, Oregon, Washington, and North Carolina), Australia and New Zealand, Chile and Argentina, France, Germany, and of course Italy. We will bring new offerings from other regions as well as we continue to spread our “love of wine” to our customers and friends. Thank you for choosing Luigi’s as your source for a wonderful dining experience! “Quickly, bring me a beaker of wine so that I may wet my brain and say something clever.” -Aristophanes A note about our wine list: Because of our passion for Vino, we are serious about the wines we provide you. We are also passionate about the information we convey about those wines. We have attempted to bring you as much information as possible to assist you in making your decision. We have provided notes about many of the wines from professionsl resources such as The Wine Advocate, Wine Enthusiast Magazine, and Wine Spectator Magazine, as well as many of our own tasting notes to help you select the wine you are looking for. And please, don’t be afraid to ask your server for assistance should you require it. Wine is not something to fear, but something to enjoy! Reviews: WA – The Wine Advocate, WS – Wine Spectator, WE – Wine Enthusiast, V – Vinous, JS – James Suckling, JD – Jeb Dunnuck, PR – Pinot Report, WW – Wilfred Wong, ST – Stephen Tanzer, TA – Tim Atkin We constantly strive to make sure this wine list is an accurate representation of all the offerings we keep in our cellar.
    [Show full text]
  • 1 UNITED STATES DISTRICT COURT DISTRICT of MINNESOTA Champagne Louis Roederer, Plaintiff, V. Civil No. 06-213 (JNE/SRN) ORDER AN
    Case 0:06-cv-00213-JNE-SRN Document 328 Filed 07/27/10 Page 1 of 3 UNITED STATES DISTRICT COURT DISTRICT OF MINNESOTA Champagne Louis Roederer, Plaintiff, v. Civil No. 06-213 (JNE/SRN) ORDER AND INJUNCTION J. Garcia Carrión, S.A., and CIV USA, Defendants. Allen W. Hinderaker, Esq., John A. Clifford, Esq., and Heather J. Kliebenstein, Esq., Merchant & Gould P.C., appeared for Plaintiff Champagne Louis Roederer. Peter J. Gleekel, Esq., Michael T. Olsen, Esq., and Bradley J. Walz, Esq., Winthrop & Weinstine, P.A., appeared for Defendants J. Garcia Carrión, S.A., and CIV USA. This matter came before the Court for trial starting on February 10, 2010, and ending on February 24, 2010. On July 27, 2010, the Court filed under seal Findings of Fact and Conclusions of Law. Unless the Court otherwise orders, it will either unseal or file a redacted version of the Findings of Fact and Conclusions of Law on August 10, 2010. The Court will also unseal the file on that date. The parties shall submit proposed redactions, if any, to the Findings of Fact and Conclusions of Law on or before August 3, 2010. In proposing redactions, the parties should be mindful of two considerations. First, the trial was held in open court. Second, there is a common-law presumption in favor of public access to judicial records. See United States v. McDougal, 103 F.3d 651, 657 (8th Cir. 1996); see also Doe v. Exxon Mobile Corp., 570 F. Supp. 2d 49, 52 (D.D.C. 2008) (“[A]pproval of the Protective Order, which allows the parties to file certain documents under seal, does not mean that references to protected information and documents in a judicial opinion must be redacted.”).
    [Show full text]
  • Viiniklubin Luksussamppanjat Jyväskylä Contents
    Viiniklubin Luksussamppanjat jyväskylä Contents 1 Champagne (wine region) 1 1.1 Geography and climate ........................................ 1 1.2 History ................................................. 2 1.2.1 Military conflicts ....................................... 2 1.2.2 History of wine production .................................. 2 1.3 Classifications and vineyard regulations ................................ 4 1.3.1 Revision of the Champagne region .............................. 5 1.4 Production other than sparkling wine ................................. 5 1.5 See also ................................................ 6 1.6 References .............................................. 6 2 Champagne 7 2.1 Origins ................................................. 7 2.2 Right to the name Champagne .................................... 8 2.2.1 Use of the word Champagne ................................. 9 2.3 Production ............................................... 10 2.3.1 Bubbles ............................................ 10 2.3.2 Champagne producers .................................... 11 2.3.3 Marketing Champagne .................................... 11 2.4 Grape varieties and styles ....................................... 12 2.4.1 Types of Champagne ..................................... 12 2.4.2 Sweetness ........................................... 14 2.5 Champagne bottles .......................................... 14 2.5.1 Champagne corks ....................................... 15 2.6 Champagne etiquette ........................................
    [Show full text]
  • Champagne, Feta, and Bourbon: the Spirited Debate About Geographical Indications, 58 Hastings L.J
    Hastings Law Journal Volume 58 | Issue 2 Article 3 1-2006 Champagne, Feta, and Bourbon: The pirS ited Debate about Geographical Indications Justin Hughes Follow this and additional works at: https://repository.uchastings.edu/hastings_law_journal Part of the Law Commons Recommended Citation Justin Hughes, Champagne, Feta, and Bourbon: The Spirited Debate about Geographical Indications, 58 Hastings L.J. 299 (2006). Available at: https://repository.uchastings.edu/hastings_law_journal/vol58/iss2/3 This Article is brought to you for free and open access by the Law Journals at UC Hastings Scholarship Repository. It has been accepted for inclusion in Hastings Law Journal by an authorized editor of UC Hastings Scholarship Repository. For more information, please contact [email protected]. Champagne, Feta, and Bourbon: The Spirited Debate About Geographical Indications JUSTIN HUGHES* It should be borne in mind that, as is the case with trademarks, an unduly high level of protection of geographical indications and designations of origin would impede the integration of national markets by imposing unjustified restrictions on the free flow of goods. -European Union Advocate General Francis Jacobs' Tell me what you eat and I will tell you what you are. - Anthelme Brillat-Savarin' INTRODUCTION Not so long ago, exotic goods came from exotic places if they came at all. People grew, cured, and cooked local foods; they built with local materials. The people in the village of Roquefort-sur-Salzon ate their cheese because that was what they produced, not because they insisted * Associate Professor and Director, Intellectual Property Law Program, Cardozo School of Law, New York. Over time, elements of this manuscript have benefited from comments received at the WTO Public Symposium, Geneva (2oo5); the AIPPI Japan International IP Symposium, Tokyo (2004); the Queen Mary's College, London-Fordham University Intellectual Property Conference, London (2003); and the Chicago Intellectual Property Colloquium, Loyola University Chicago/Chicago-Kent (2oo3).
    [Show full text]
  • Full Wine List Jan 2021.Docx
    BUBBLES Sparkling Wine................................................................................................................................................................................. 2 Rose Champagne........................................................................................................................................................................... 3 Champagne....................................................................................................................................................................................... 3 WHITE / ROS E White Popular.................................................................................................................................................................................. 7 Central and South ......................................................................................................................................................................... 10 North ..................................................................................................................................................................................................... 13 Rose....................................................................................................................................................................................................... 17 RED Red Popular ......................................................................................................................................................................................
    [Show full text]