SHOULD N.Z. WINES BE FORTIFIED?

Sun (Auckland), Volume 1, Issue 108, 28 July 1927, Page 11

SHOULD N.Z. WINES BE FORTIFIED?

POLICE-COURT ARGUMENT WINE-MAKERS PROSECUTED T3L.EAS that New Zealand wines were not palatable or marketable unless fortified by foreign wines or spirits were made in the Police Court yesterday, when several Auckland wine manufacturers were charged with selling wine other than their own. John Thomas Barry, of Parnell, pleaded not guilty to charges of selling wine other than his own manufacture; selling wine without a licence; and selling wine which was not properly labelled. Police-Sergeant Angland said that defendant’s wine was made by blending 30 gallons of New Zealand wine with five gallons of South African. Mr. Goldstine, who appeared for defendant, submitted that the wine was substantially a New Zealand product. FORTIFYING A WORLD PRACTICE Assid Abraham Corban, for whom Mr. Prendergast appeared, pleaded not guilty to charges of fortifying New Zealand wine with imported spirits. The defence called Alfred James Parker, an analytical chemist, to give evidence on its behalf. The witness described the process of fermentation, and said that the Auckland climate was too wet to produce a grape with a great deal of sugar. Ordinarily sugar had to be used to assist the fermentation of New Zealand wine. A light, dry wine could be made without the addition of sugar, but his experience was that the wine tended to become too acid. That necessitated something to bring the flavour right again, and this was done by filling up with spirit. Sweet wine was fortified generally, and port wine, in order to be port wine, had to be fortified. In Portugal it was always fortified, and all imported sweet wines were fortified with spirits. A change in temperature would affect unfortified wines adversely. Francis Weir, a late manager of the Great Northern Brewery, said he had 25 years’ experience as a wine seller and blender, and he was satisfied that it was necessary to fortify New Zealand wines. A firm he had been connected with in Oporto fortified all its wines with spirits. Mr. Prendergast said that it was desired to get a decision on the main point in the case, which involved the right of his client to fall in with the world practice of fortifying wine with spirits. Counsel quoted leading world authorities on the necessity of fortifying wines. He said that in the absence of the winemaker being unable to buy spirits distilled in New Zealand for fortifying New Zealand wines, the Customs Department made a rebate of 18s a gallon on imported spirits used in the fortifying of wines made in New Zealand. The magistrate. Mr. W. R. McKean, S.M-, reserved his decision in both cases.

Decision was also reserved in a similar case against Vladimir Eugene Pisarenko.