Careful with your AVAs

[tomstevenson]

Okay, Foodie, let's skip the general definition and relative usefulness of an appellation system. Seems like we've talked ourselves into a pretty boring circular argument on that one. But what do you mean by your reference to Alsace being allowed to add sugar "negated the high status of appellation concept". Precisely what are you talking about and when? All French producers have been encouraged to sugar there wines since Chaptal and most Bordeaux would be pretty thin and sorry stuff without it. No doubt it is a deliberate ploy to wind me up, but I'll fall for it and ask why you're picking on Alsace?