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It's written « Made in Dijon Region », not « Made in Dijon ». I'm not sure what they mean by Region in english, but in French, the « région » of Dijon is « Burg

It's written « Made in Dijon Region », not « Made in Dijon ». I'm not sure what they mean by Region in english, but in French, the « région » of Dijon is « Burgundy Franche-Comté », which is obviously way bigger than Dijon. Also, this is partly why there is a « Moutarde de Bourgogne » appellation d'origine contrôlée, which means the mustard was actually made in Burgundy, because « Moutarde de Dijon » is a way of doing mustard, not an origin statement.

runnerup 4y ago
There is also "Arrondissement de Dijon" which includes lands >40km north of Dijon city center. But despite Bornier being only 8.3km south of the center of Dijon city, it is also a mere 0.75km south of the border of the "Arrondissement de Dijon", putting it in the "Arrondissement de Beaune". That's the same as the primary manufacturing facilities for the brand in this article, Edmond Fallot, although Bornier doesn't have a secondary artisan-production storefront in Dijon. As for "what they mean by Region in English"...Americans would have no idea what they mean either. Our country doesn't really have much in the way of "geographical" boundaries for the production of certain products...it's fine to label and sell a "Wisconsin Sharp Cheddar (made in Texas)". Or a "Bourbon Whiskey" made in Colorado. Words on labels are generally pretty meaningless here. But generally Americans who buy higher-end European foodstuffs expect Europe to have strict controls on what's allowed to be called what on a label exported from the EU. For example, although quite a few American sparkling wines can still be labeled "Champagne"[0], generally we'd expect that anything imported from the EU that is labeled "Champagne" would come from the appropriate regions as expected by the laws in Europe. Similar story with various cheeses that are typically stamped with D.O.P. / A.O.P. / P.D.O. -- if an Idiazábal is imported from the EU, I know it's from Basque/Navarre and produced according to traditional methods. If it's American-made Idiazábal ... I have no fucking clue how it was made or if it will taste anything like a real Idiazábal: Maybe it will be perfect, or maybe it will be completely wrong. So in this case, as an American browsing high-end groceries, I figured "Dijon Moutarde" would be an "appellation d'origine contrôlée" but I am mildly surprised to find out that it is not, and that I should look for "Moutarde de Bourgogne" instead. Thank you. 0: https://blogs.loc.gov/law/2016/07/the-protection-of-champagne-wine/ https://blogs.loc.gov/law/2016/07/the-protection-of-champagn...
- deaddodo 4y ago
  > Our country doesn't really have much in the way of "geographical" boundaries for the production of certain products...it's fine to label and sell a "Wisconsin Sharp Cheddar (made in Texas)". Or a "Bourbon Whiskey" made in Colorado. Words on labels are generally pretty meaningless here. That’s not quite true. While it is rarer, mostly because the US doesn’t have nearly the regional history of Europe and because it generally takes a more libertarian approach on production, there is a legal protection system for regional items (Protected Geographical Indicator, PGI). One example (that’s also registered as an EU PDO) is “Napa” or “Napa Valley” for wines. It also applies for Vidalia Onions, Florida Oranges, Idaho Potatoes, Humboldt Fog and (ironic, as it’s counter to your example) Kentucky Bourbon; however, I don’t believe those are also registered PDOs. As to Champagne, there was a long while that the US simply refused to acknowledge PDOs (again, because of the more laissez-faire/free commerce attitude) and many “American Champagnes” were produced before PDO was even a legal framework in the EU (1992). For that reason, it’s still a flimsy PGI in the US. That being said, as many winemakers in California are now selling in Europe, given its increased prestige in the wine community, many of them have chosen to rebrand as “Sparkling Wine” of their own accord.
  - runnerup 4y ago
    > (ironic, as it’s counter to your example) Kentucky Bourbon I'm aware of this and was hoping someone else would elaborate on labeling laws in the USA. You've done a fantastic job with these examples, most of which I never knew about! Just as a counter-counter-example to kick things off, here is whiskey labeled Bourbon made in Colorado[0]. Here are the actual laws on Bourbon[1]. Also of note is the rather more restrictive "Bottled-in-bond Bourbon" laws[2]. Still, I didn't know the USA had any actual state-restricted labels. Idaho potatoes are a hell of a discovery for me...I had no idea that Idaho potatoes were "Russet potatoes from the state of Idaho". 0: https://lawswhiskeyhouse.com/our-whiskeys/ https://lawswhiskeyhouse.com/our-whiskeys/ 1: https://caskx.com/2021/08/19/bourbons-legal-definition/ https://caskx.com/2021/08/19/bourbons-legal-definition/ 2: https://en.wikipedia.org/wiki/Bottled_in_bond https://en.wikipedia.org/wiki/Bottled_in_bond
    - 4y ago

runnerup 4y ago

There is also "Arrondissement de Dijon" which includes lands >40km north of Dijon city center. But despite Bornier being only 8.3km south of the center of Dijon city, it is also a mere 0.75km south of the border of the "Arrondissement de Dijon", putting it in the "Arrondissement de Beaune". That's the same as the primary manufacturing facilities for the brand in this article, Edmond Fallot, although Bornier doesn't have a secondary artisan-production storefront in Dijon. As for "what they mean by Region in English"...Americans would have no idea what they mean either. Our country doesn't really have much in the way of "geographical" boundaries for the production of certain products...it's fine to label and sell a "Wisconsin Sharp Cheddar (made in Texas)". Or a "Bourbon Whiskey" made in Colorado. Words on labels are generally pretty meaningless here. But generally Americans who buy higher-end European foodstuffs expect Europe to have strict controls on what's allowed to be called what on a label exported from the EU. For example, although quite a few American sparkling wines can still be labeled "Champagne"[0], generally we'd expect that anything imported from the EU that is labeled "Champagne" would come from the appropriate regions as expected by the laws in Europe. Similar story with various cheeses that are typically stamped with D.O.P. / A.O.P. / P.D.O. -- if an Idiazábal is imported from the EU, I know it's from Basque/Navarre and produced according to traditional methods. If it's American-made Idiazábal ... I have no fucking clue how it was made or if it will taste anything like a real Idiazábal: Maybe it will be perfect, or maybe it will be completely wrong. So in this case, as an American browsing high-end groceries, I figured "Dijon Moutarde" would be an "appellation d'origine contrôlée" but I am mildly surprised to find out that it is not, and that I should look for "Moutarde de Bourgogne" instead. Thank you. 0: https://blogs.loc.gov/law/2016/07/the-protection-of-champagne-wine/ https://blogs.loc.gov/law/2016/07/the-protection-of-champagn...

deaddodo 4y ago
> Our country doesn't really have much in the way of "geographical" boundaries for the production of certain products...it's fine to label and sell a "Wisconsin Sharp Cheddar (made in Texas)". Or a "Bourbon Whiskey" made in Colorado. Words on labels are generally pretty meaningless here. That’s not quite true. While it is rarer, mostly because the US doesn’t have nearly the regional history of Europe and because it generally takes a more libertarian approach on production, there is a legal protection system for regional items (Protected Geographical Indicator, PGI). One example (that’s also registered as an EU PDO) is “Napa” or “Napa Valley” for wines. It also applies for Vidalia Onions, Florida Oranges, Idaho Potatoes, Humboldt Fog and (ironic, as it’s counter to your example) Kentucky Bourbon; however, I don’t believe those are also registered PDOs. As to Champagne, there was a long while that the US simply refused to acknowledge PDOs (again, because of the more laissez-faire/free commerce attitude) and many “American Champagnes” were produced before PDO was even a legal framework in the EU (1992). For that reason, it’s still a flimsy PGI in the US. That being said, as many winemakers in California are now selling in Europe, given its increased prestige in the wine community, many of them have chosen to rebrand as “Sparkling Wine” of their own accord.
- runnerup 4y ago
  > (ironic, as it’s counter to your example) Kentucky Bourbon I'm aware of this and was hoping someone else would elaborate on labeling laws in the USA. You've done a fantastic job with these examples, most of which I never knew about! Just as a counter-counter-example to kick things off, here is whiskey labeled Bourbon made in Colorado[0]. Here are the actual laws on Bourbon[1]. Also of note is the rather more restrictive "Bottled-in-bond Bourbon" laws[2]. Still, I didn't know the USA had any actual state-restricted labels. Idaho potatoes are a hell of a discovery for me...I had no idea that Idaho potatoes were "Russet potatoes from the state of Idaho". 0: https://lawswhiskeyhouse.com/our-whiskeys/ https://lawswhiskeyhouse.com/our-whiskeys/ 1: https://caskx.com/2021/08/19/bourbons-legal-definition/ https://caskx.com/2021/08/19/bourbons-legal-definition/ 2: https://en.wikipedia.org/wiki/Bottled_in_bond https://en.wikipedia.org/wiki/Bottled_in_bond
  - 4y ago