Old World wine that presumably best suit a particular vine growing area. These can include which grape varieties to plant, trellising methods, maximum permitted yields, as well as winemaking techniques. Over time, these traditional practices became enshrined in local regulations such as the French "Appellation d'origine contrôlée" (AOC), Italian "Denominazione di origine controllata" (DOC), Spanish "Denominación de Origen" (DO) and Portuguese "Denominação de Origem Controlada" (DOC) laws. "Terroir" is often used to describe the aspects of a wine region such as soil, climate and topography that are often out of the winemaker's control. They are the unique attributes that, theoretically, make a Sangiovese
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