French AOCs confuse me: ‘There is a real distinction between Puligny-Montrachet and Mersault even though the vineyards of the one flow without a break into the other… The hamlet of Blagny is in both, and boasts a typically complicated appellation: Premier Cru in Mersault, Blagny Premier Cru in Puligny-Montrachet, and AC Blagny when (which is rare) the wine is red.’ (The Concise World Atlas of Wine)
“'…You could say that thinking plays an integral part in drinking. You're not born loving or hating Riesling— you have to learn. And learned flavors often drag a bundle of emotional or intellectual associations along behind them. If we encounter a new food that's sweet and high in calories, we'll learn to like its aroma. We'll also learn to like a smell if we're happy when we encounter it. (There—all of Proust in one sentence.) But if something makes us ill, we'll hate its aroma. I'm always meeting people who can't stand tequila because once long ago they downed six margaritas more than were strictly necessary.'”—Pete Wells, Does Wine Taste Better with Food?