French Appellation Law of 1905
Definition - What does French Appellation Law of 1905 mean?
The French Appellation Law of 1905 was introduced in order to rank and protect certain wines of quality. However, the law did not only apply to wine, but to other products such as Dijon mustard, Roquefort cheese, beers, ciders, etc. It further delimited the source of wines according to their regions: Champagne, Cognac, Armagnac, Bordeaux, etc.
WineFrog explains French Appellation Law of 1905
The French Appellation Law of 1905 was a law enacted in order to divide certain regions and appellations according to their geographic region, terroir and local wine-making traditions. It stated that wines made in specific regions could be made according to local laws and be produced in the same region, respecting the boundaries of designated appellations.
It is a law which has undergone many revisions since 1905, further detailing restrictions in which wine, and other libations such as beer, cider, Cognac and Armagnac could be made and where. These restrictions also trickled down into certain foods as cheese and mustard from the region of Dijon. For France, it was a necessary law put in place in order to protect producers and the quality of their products for consumers. In turn, it also protected the traditional ways in which wine (and other products) have been made through generations and prevented the duplication of similar products to bear the same name. For example, wine made outside of the region of Champagne cannot be labelled as "Champagne."
