On Sun, 28 Dec 2003 23:21:13 GMT, jcoulter
> wrote:

> I have had some French Burgundy made for
>the US market that tastes somewhat like a Beringer (DeBoeuf's Pouilly
>Fuisse and Jadot's "Chardonnay" come to mind)

If a Burgundian winemaker can make a wine that tastes like a
"California chardonnay" (whatever that means) from grapes grown in
Burgundy, what does that say about the French insistence on the
primacy of terroir?

Not trying to start another argument over terroir. Just asking a
(somewhat) loaded question.

Vino