“Cheap, Still N.Z. Wines Have Greatest Potential”

Press, Volume C, Issue 29638, 7 October 1961, Page 13

“Cheap, Still N.Z. Wines Have Greatest Potential”

The future of New Zealand wines lay with natural still red ana white table wines, and not with the fortified wines which were the bread and butter lines of New Zealand producers at present, said Mr G. E. F. Kingscote, a Christchurch wine and spirit merchant, today. Mr Kingscote has just returned from a tour of the world’s foremost wine and spirit producing countries. “The development of wine with food as a matter of course in Britain and Australia could occur in New Zealand, too," said Mr Kingscote. “Standards here are improving, but the potential of wine with food is not in fortified wines of the sherry and port type, which are the main line here now. The potential is in the natural still red and white table wines. They don't have to be superb wines but they must be good, and cheap in price. "The better vineyards in New Zealand are producing still wines now, but the future lies in reasonably sound red and white table wines. There is no reason why, under New Zealand’s climatical conditions, we can’t continue to produce improved table

wines. I am quite sure that they will never be as fine as the finest growths in Europe, but that doesn’t matter, because the best European wines are very expensive and come in very small quantities from selected sites in very good years.

“New Zealand producers should not bother to try to equal these wines, because people want a sound wine that is moderate in price. Many growers are making a good attempt at producing that kind of wine now. The major growing areas are at Henderson in North Auckland, and in Hawke’s Bay. They have improved their viticulture and also their wine-making techniques. “New Zealand producers should not try for a distinctive New Zealand wine, but should copy the good red and white wines of the best European vineyards." Distinctive N.Z. Names

Mr Kingscote said he thought New Zealand wine producers should give their wines distinctive New Zealand names, instead of copying the names of French and German wines. The effect of the war and of air travel since the war had educated the New Zealand public in the use of wines, said Mr Kingscote. Consumption of wines had in-rcased rapidly just in the last five years, and so had the demand for table wines. “I don’t think New Zealand suppliers could fill the demand,” he said. “We must have other wines coming in, too. from overseas. “New Zealand producers justifiably want and receive protection from cheap overseas wines in the form of import controls and tariff protection,” he said. “As the country’s financial position improves tariff protection will be all that they will need.” Mr Kingscote said he did not think New Zealand producers would even consider the production of sparkling wines in the near future, because of the expenses involved. "Natural fermentation is the best method otproducing sparkling wines," he said, “but the costs are high. The cheaper artificial carbonation method also, involves expensive plant.”