Michael wrote on Sat, 13 Nov 2010 21:08:07 +0100:

> "James Silverton" schrieb :
>> Ed wrote on Sat, 13 Nov 2010 12:21:34 -0500:
>>
>>> "zxcvbob" > wrote
>>>> It's mozz cheese with olive oil, vinegar, garlic, red
>>>> pepper, parsley, and salt.
>>>>
>>>> Is this for dicing into a salad, or melting and eating with
>>>> french bread, or use it for pizza? Or something else?
>>>>
> No, it's simply an Antipasta. Serve with a baguette.

>> I'm reminded of the French litigiousness about champagne.
>> Just before they recently greatly increased the size of the
>> growing area (appellation) the following article
>> appeared. http://www.fermentarium.com/industry/wine-industry/
>> french-plan-to-expand-champagne-appellation/
>>
>> or http://tinyurl.com/23fnuem
>>
>> This emphasizes "The true purpose of this appellation is
>> money and greed. A grape grown on one side of the line does
>> not guarantee the flavor is any better than a grape grown on the
>> wrong side of the appellation line.The true purpose of
>> this appellation is money and greed. A grape grown on one
>> side of the line does not guarantee the flavor is any better than a
>> grape grown on the wrong side of the appellation
>> line."
>>
>> Me, I drink Korbel "California Champagne"!
>>
> How typically USAn. "I want trademark protection and copyright
> protection, as long as it doesn't apply to me."

> The good thing : If I want Champagne, I get the real thing
> instead of USAn junk.

The whole point of the post is that what was not champagne 2 years ago
has now become champagne in order to increase the profits of growers.
Incidentally, the article also mentions the increase in the *real*
champagne area in 1927. There is all sorts of nebulous historical
justification that is hard to believe. It reminds me somewhat of
announcements from the Vatican promulgating massive changes in doctrine,
which usually begin "As the Church has always said".


--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not