Is it too much to ask the NY Times food section, in general, and Frank Prial, specifically, to know the difference between the French words "clos" and "cros"? Apparently so, even if the subject is the vineyard owner and winemaker of one of the most famous vineyards in all of Burgundy.

This week Henri Jayer, a Giant in the world of Burgundy, passed away and Mr Prial published an appropriate sentimental obituary of a man who helped revolutionize a region, and who's wines were praised world-wide. Unfortunately, in describing his most famous wine, the Vosne Romanee 1er Cru "Cros Parantoux", he called it a "clos". Egad! So much for notariety! A sloppy and embarrassing error.