Bouchon

A type of restaurant in Lyon, France, known for serving traditional Lyonnaise dishes, which are heavy on meat and fat. The goal of a bouchon is not haute cuisine but a friendly and personal atmosphere. There are about 20 certified bouchons in Lyon, although many more proclaim themselves to be. Bouchon also refers to a stopper for the mouth of a wine bottle, most often a sparkling wine, as it prevents the bubbles from escaping.

The Italian DOCG (Denominazione di Origine Controllata Garantita) is a government standard applied to individual producers.

Answer: False.

The DOCG, a designation first enacted in 1980 for wines of exceptional quality and renown, is applied to an entire wine-producing region, not individual wine producers. Both the greatest wine in that region and the worst get to say they are DOCG. This is unlike the DOC (Denominazione di Origine Controllata) which enacts strict standards for certain types of wines (like the Tuscan white vernaccia di San Gimignano, which was the first to be given DOC status in 1966). The first four DOCGs were brunello di Montalcino and vino nobile di Montepulciano, in Tuscany; and Barolo and Barbaresco, in Piedmont.

“No! We’ve only been growing cab franc here for 900 years. There is still so much to learn.”

—Mathieu Baudry of Domaine Bernard Baudry
Upon being asked if he would consider growing red grapes other than cabernet franc in Chinon (Loire Valley) France.

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