Wine Law

In the sommelier world, we tend to take a narrow view of wine law and its implications. Those of us sitting for exams or certifications focus especially on the governance of appellations of origin systems and wine labeling. How much sugar is in brut Champagne? What percentage of what grape is required in a particular DOP? Why can’t I plant Pinot Noir and call it Chinon? Mastery of this type of material is critical in building a sommelier’s understanding of wine character, but the regulations responsible are small parts of the larger systems of laws that exist to regulate the production, sale, and marketing of wine—systems intended to promote public health and safety, to minimize consumer confusion, and to repress fraud in the wine trade. Part 1 of the following guide lays out the structure of European appellation and labeling laws while placing them within these larger systems—complex frameworks of legal, economic, health, and social policies. Parts 2 and 3 more closely examine laws governing the distribution, marketing, and sale of wine in the United States and Canada.

Essentially, wine laws provide answers to the following questions