On Mar 16, 4:01�pm, "James Silverton" >
wrote:
> �Steve �wrote �on Sun, 16 Mar 2008 18:33:58 +0000:
>
> �??>> I must admit that I was not aware of Stevenson's
> �??>> reputation but the web site seemed a paraphrase of the
> �??>> information I �have seen from the Champagne Growers
> �??>> Cartel.
>
> �SS> Did the "Champagne Growers Cartel" also criticise the
> �SS> dismissal of the echelle system and the way yields are
> �SS> managed?
>
> You are getting way beyond my knowledge of champagne and I don't
> really care what is the correct name for the growers
> association. I'm a consumer not a producer but I've always had a
> suspicion of organizations that restrict production and tell me
> it is for my own good and others that allow expansion for
> themselves but try to prevent others using names. I have to
> admit that the French-owned Champagne companies do make good,
> possibly the best, "California Champagnes" even if they don't
> want to call them that.
>
> James Silverton
> Potomac, Maryland
>
> E-mail, with obvious alterations:
> not.jim.silverton.at.verizon.not

No one has claimed that the CIVC is anything but a trade organization,
dedicated to their own well-being. However, their efforts can often
have ancillary benefits for consumers, since their self-interest in
maintaining reputation leads to regulations that are aimed at
maintaining quality.

I'm not especially interested in refighting the "what is champagne"
issue, as to me it's self-evident that those who made the reputation
should reap the benefits. But it's factually inaccurate* to say that
the CIVC has sought to "restrict production" - their position (and
the position of virtually every wine region in the world) is that it's
fine to make the wine, just don't name it after another region. I've
had good sparkling wines from CA, Germany, Loire, NM, & Franciacorta,
all are proud enough of their origins not to have to pretend to be
from Champagne. The CIVC has never sought to stop production, just to
stop mislabeling.

*well, there are yield restrictions, but as Stevenson has pointed out
the Champagne ones are scarcely stringent.