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> why can't the US produce sparkling wine or sweet red wine without calling it Champagne or Port wine? Anybody could do that. Rather problem is it won't be suc
by hyperhopper 3y ago
> why can't the US produce sparkling wine or sweet red wine without calling it Champagne or Port wine?
Anybody could do that. Rather problem is it won't be successful since people recognize "champagne" and they will order that. Even if they know that sparkling wine could be the same type of beverage they will immediately assume it is inferior regardless of the actual quality.
It's a nigh-insurmountable obstacle to overcome centuries of advertising, legal entrenchment, and habit for any new start up company that just wants to make a high quality good.
The status quo only helps the large corporations that have been advertising and lobbying for the last century.
- vasco 3y agoJust produce good California wine for centuries, develop methods to produce it and you’ll have the same benefit then. Champagne or Port didn't start by taking the name of some other land and had much less money and power than anyone in the US today.
- petre 3y agoThey did it with Bourbon. I can't see why it can't be done with Californian wine.
- petre 3y ago> Rather problem is it won't be successful since people recognize "champagne" and they will order that. It could be successful if these people stop being snobs and educate themselves a bit. For instance I like Prosecco, not Champagne sparkling wine. But since the former is not a protected designation of origin, I have to revert to buying DOC or DOCG, look for Conegliano, Valdobbiadene or Milesimatto on the label. If a large wine producer from say Germany would start slapping these words on Sekt labels and flood the EU market with the product, how would I be able to tell the difference without buying and tasting the product? Luckily, the Germans like it extra dry and are proud of their own product, which is great.