Champagne only being "real" if it comes from the Champange region of France is a french law, we are in USA and anything in the process of being made for over 100 years that name becomes generic (like the "brand name" asprin)... Even French chefs admit (this is BiG and KEY) they ADMIT that many things in the USA are as good as or better than what they are in france... thank you California (that state is good for something)... as for the kobe beef argument... i dont care what it was, it was great, i loved it, it was a great experience and quite honestly, char broil any chopped meat and add cheese and bacon and serve it to me 100 flights up with a martini and i doubt ANYONE would know the difference, so let me enjoy that, would you pull-ease??? jeez!!