Spanish wine the southern Mediterranean coast are suitable for producing grapes of high alcohol levels and low acidity. Spanish wine laws created the "Denominación de Origen" (DO) system in 1932 and were later revised in 1970. The system shares many similarities with the hierarchical "Appellation d'origine contrôlée" (AOC) system of France, Portugal's "Denominação de Origem Controlada" (DOC) and Italy's "Denominazione di origine controllata" (DOC) system. As of 2009, there were 79 Quality Wine areas across Spain. In addition there is "Denominación de Origen Calificada" (DOCa or DOQ in Catalan) status for DOs that have a consistent track record for quality. There are
French cuisine contrôlée" (AOC) (regulated appellation) laws. French cuisine was made important in the 20th century by Auguste Escoffier to become the modern haute cuisine; Escoffier, however, left out much of the local culinary character to be found in the regions of France and was considered difficult to execute by home cooks. Gastro-tourism and the "Guide Michelin" helped to acquaint people with the rich bourgeois and peasant cuisine of the French countryside starting in the 20th century. Gascon cuisine has also had great influence over the cuisine in the southwest of France. Many dishes that were once regional have proliferated in variations