LICENSING LAWS

Auckland Star, Volume LXXIV, Issue 42, 19 February 1943, Page 2

LICENSING LAWS

The fact that New Zealand wines may be sold in two-gallon lots without a license, as stated by Mr. J. H Luxford, S.M., is not the only amazing defect in the laws controlling the manufacture and sale of New Zealand wines. No provision is made for inspection of the place of manufacture or the ingredients and processes used. Apparently no analysis of the finished product is made unless complaint is received by the Health Department. After procuring a wine-maker's license, any person may make wine from any fruits that will ferment, under conditions that may be far from clean or satisfactory. Though the alcoholic content of beer is restricted to 6 per cent proof spirit, wines may be made by fermentation up to 30 per 'cent, and may be further strengthened with Government-made spirit up to 40 per cent, making them highly intoxicating and nearly equal to the strength of whisky. Few people realise the strength of these wines, which are generally consumed neat, with disastrous results. Whisky of similar strength is almost always diluted. Most New Zealand wines contain at least 35 per cent proof spirit, as against the 5 per cent light wines largely consumed in Europe. As Mr. Luxford points out, any person may sell New Zealand wine in two-gallon lots without a license, but in practice sales are not restricted to two gallons, smaller quantities being sold. Further, no restriction is made concerning the hours of sale. LOUIS B. FALKNER.