If vintners aren't allowed to sell their champagne as "champagne" in your country...

If vintners aren't allowed to sell their champagne as "champagne" in your country, then you are under the boot of the French monopoly.

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>california champagne

if you call sparkling wine champagne because it's the only way you can sell your product it literally proves your product is shit tier

but it's wine.
if you call it champagne you're implying that this wine is from the Champagne region in France (region or state or province, whatever)

>give french names to all your chep, sub-par industrially produced "champagne" with artificial flavors and Stevia™
>"you are under the boot of the French monopoly"

Is it halaal desu?

Isn't it illegal or something? It's violation of intellectual(??) property law.

americans are lazy and can't capitalize on their product so they larp their relevance over historical figures.

you can not claim a type of product as your intellectual property, only your brand of that product

doubt it, they eschew alcohol, dry bastards

>type of product
that'd be wine, Champagne is a place in France.

The name of the product is sparkling wine. Champagne is the name of the region it is produced in.

champange is the not the name of an brand, it is synonymous with sparkling wine

If a brand name becomes synonymous with the common language term for a product, it lapses
The EU has however created protected designations of origin to protect their agricultural sector from cheap imitations from abroad, meaning that only products from a certain region produced in a certain way are permitted to be called "champagne" or "pesto genovese". Naturally, this does not affect the Murrican market, so American consumers get to enjoy the full range of cheap imitations while farmers have to rely on illegal immigrants as seasonal workers to compete with foreign produce.

In common usage, yes. But only the original meaning matters.

I like both and am completely okay with making a distinction between the two.

The most popular brand of champagne anong general population is literally called "Soviet champagne" here.

Why do you call your sparkling wine "champagne"?

why would my country even bother making champagne or wine when we can get the best wine there is literally right across the border?

>Having to market your vin mousseux as """Champagne"""
>Not being able to sell it internationally on its own merits

Is it any good? I imagine it's what they served to foreign diplomats so it can't have been complete crap.

Ahh, good times
It's awful, it's like 2 euros a bottle. We were always drinking it in high school parties in because it was a chapest way to get wasted

Allowed. We have Russian Champagne and Soviet Champagne, most popular brands. Also, I don't even care, they can write "sparkling wine" if they want.

Why are Europeans so scared of free competition?

made me blush a little

other regions in France also produce sparking wines and don't go with Champagne name, you should call whatever that greasy juice looks like the champion jizz for instance, would be more accurate

Why are anglos so keen on false advertising? Is it because they are Jewish?

False advertising is having the state puff up your product because you're too scared of letting the market decide.

We call all bubbly wine champagne here.

Champagne is a wine from champagne it happens to be sparkling a bordeaux come from the bordeaux region it's often red wine you don't call a red wine from burgundy a bordeaux it's a bourgogne if you're too dumb to understand that go to school

This, the Champagne = better is a retarded meme spread by "luxury" brands selling overpriced, mass produced shit to overpaid, unsophisticated anglos and chinamen
A lot of the better fizz we get in our bottle shops from France is from Limoux and Alsace

>Why is this union of socialist shit holes against free market capitalism

Take a guess

>fairly protecting intellectual property and truth in product labelling is anti free market capitalism

you got it, better a great Crémant than a shitty Champagne, even some discount mousseux are ironically tasty like this one :
cdiscount.com/vin-champagne/cremants-et-autres-bulles/cafe-de-paris-brut/f-1295614-200294.html
But plizz guys stop call Champagne if it's not real one, it's not because we think we're supperior and you don't have to use our ancestral namings but because we don't even call it Champagne right here in France if it's not one.

Okay, when do you start mass importing chinese knock offs?

just call it sparkling wine you nigger, like everybody do with every other sparkling wine that isnt from Champagne

We already do, not sure what your point is.

>saying all of X type of product must be made in Y region to be called X is a valid protection of intellectual property

And you now wonder why the UK and the US have shit tier agriculture.

Drown yourself in your bubbly piss, you faggot.

>regional origin means nothing, brand means everything

When said name is used to refer to the region that produces it, yes, it does. No one cares that some rednecks say champagne to mean sparkling wine.

Regional origin doesn't really mean all that much. Tequila made with blue agave grown in the US is just as good as Tequila made from blue agave grown in Mexico.

Can I make whiskey and call it Tennessee whiskey?

As long as it is charcoal filtered, yes. That is what makes it tennesee-style whiskey.

One of the most misinformed post I've ever seen.

As an aside, some of the best whisk(e)ys in the world are made in Japan, far from where they were traditionally made.

You see, you just said "tennessee-style". But you're not calling your bubbly piss "champagne-style", you straight up call it champagne.

How so? The climate in the SW US is just as hospitable to tequila making as it is in NW Mexico.

How do replicate the ground ?

I'd be fine with calling it Tennessee whiskey, as long as it is made in the proper Tennessee style.

Considering that they're both part of the same desert I'd say the ground is about the same.

How do you*

>being so culturally cucked that you cannot even imagine sparkling wine without thinking of France
Why would you even want to call it that?

But we were talking about Champagne, and the "terroir" is one of the most important thing in wine making. I dont know enough about tequila to debate about it.

As long as methode champenoise is used in the production and the right type of grape is used I'm fine with calling it champagne.

I agree, along with the same climate, and the same soil. So basically it has to be made in Champagne.

Wine differs from year to year from the same vinyard, so there's variance in each style already built in.

I think the fundamental issue is that some people think something made in a specific style (like Tennessee whiskey, Tequila, Champagne, random cheeses with specific names I don't know but probably exist) have to be made in specific places to be allowed to use the name of the style in which they are made, while many others don't. A Tennessee whiskey made in Japan could be just as good as one made in Tennessee.

The point is not to control variance, its to control the name, so that if a producct bears a name, it means something. Otherwise you'll just get a sea of shitty products just getting the name for the value it brings while not having the quality required. This is how you make a good agricultural system.

Well here products are differentiated both by style and by brand/vinyard/distillery. Protecting a product to a certain region within the US violates the dormant commerce clause of our Constitution.

Do you not differentiate by vintner in France? Would a highly-regarded French champagne not attract a premium over an American "champagne"?

Tequila isn't in North Western Mexico.

>Is it any good?

No, it is exactly what you call "complete crap".

We do differentiate by vitners, but they always will be associated to a region (Bordeaux, Bourgogne, Loire, Beaujolais, ...)

Yes it is made in the Sonora.

beware the anglo it will try to steal your creation

Tequila is a town in Jalisco. If it's made elsewhere it's called "aguardiente".

It's all called tequila, just like all adhesive bandages are called bandaids.