QUALITY OF N.Z WINES

Press, Volume XCIII, Issue 27859, 6 January 1956, Page 11

QUALITY OF N.Z WINES

HIGHER STANDARDS URGED The Press*' S'pecirti Service *ru WELLINGTON. January 5. The Wine and Food Society of Wellington hopes to hold a New Zealand dinner m the coming year, when the mshes will not only be New Zealand but the wines as well. It is also hoped that the Prime Minister (Mr Holland) will be present.

“There is no doubt that most of the local wine sold in this country could be of better quality than it is.” says the society’s president (Mr A. MurrayOliver) in the latest issue of “Epicure ” We hope that members will do what they can to create a demand for higher standards in this as in all gastronomic matters.

“If New Zealand wines of better quahty were available in greater quantity. there would be a ready market to repay growers for extra trouble and expense involved. An improved standard in marketable quantity would very soon force an imporved quality in the general wine production in this country.

South Africa and Australia have already shown the world that the term Empire wines' need not necessarily i. e ., d ®i O . ga ?J y ’ wh f n ade< H la t a attention is paid to the production of those wines best suited to local conditions. New Zealand must learn the same lessons.”