France is what, the second largest exporter of agricultural products to the United States? It is a deeply-agricultural country, no doubt about that and many of the farms (at least in northern France) are family-owned and operated. I suppose this makes sense and any food that takes the name of something produced in France usually pales in comparison. "French" bread baked in America is generally a travesty. You could say the same thing about Brie, I suppose. Oh and hard cider. I was wondering if restricting name usage actually changes anything in terms of imports/exports and production and did some research into champagne. Looks like it does make a significant difference. Huh.
Changes things a crapton. The fact that the United States is the only country that attempts to call sparkling wine "champagne" has caused deep trade rifts. It's also limited American access to legit "sparkling wine" - I've had sparkling merlot, sparkling shiraz and sparkling something else and they were all australian, all delicious and all never seen again.