AUSTRALIAN WINES DUTY FREE.

Wairarapa Standard, Volume IV, Issue 172, 5 January 1870, Page 3

AUSTRALIAN WINES DUTY FREE.

(From the “ Southern Cross,” Dec. 18,1869.) It has long been considered that a most desirable object would be gained were Australian wines introduced into New Zealand, either free or at a low rate of duty. The question has more than once been mootedin the Assembly, and last session Mr. Ludlam, in alluding to the Australian Conference, the sittings of which have recently been held in Melbourne, pointed out to the Government the advisability of making this a subject of consideration by the delegates representing the different colonies. It was also, at the same

' time, pointed out that, if New Zealand | admitted Australain wines at a very i low rate of duty, Australia might reciprocate by taking New Zealand I beer on similar terms. Mr. Yogel : said, in reply, that the Government admitted the importance of the matter ; !so it is not unlikely that some steps have been taken at the Conference to bring about the object in view. It is quite clear that a great benefit would result to the health and morals of the community, were the heavily brandied sherries and ports now imported driven out of use by the light and pure A ustralian vintages. It has been the habit, in past times, to cry down colonial wines as being sour and thin, unrefreshing to the palate, and cold to the stomach. This is a most sweeping and unjust assertion, but its origin is easily accounted for. Wine-producing is as yet not past its first stage, and the trade is one which takes years to develope and come to perfection. It is not enough to grow grapes, make wine, and then place it in the market. The wine so produced will be very sorry stuff, because time is required to mature it. To keep an extensive stock of wine on band for a long period was impossible, unless the vigneron possessed a large capital, and that of course was not the case with many at first. It naturally resulted that wine was sold and consumed, usually from the wood, almost immediately after its manufacture. It did not make a bad summer beverage, if consumed quickly enough over the counters of the Melbourne wine-shop ; but to call it a fair specimen of colonial was simply absurd. The colonial wine trade has been much developed within the last few years. Firms possessing large capital have embarked in it; a great improvement has been made in vine-growing; while a system of keeping large stocks of wine on hand for several years, to mature, has been adopted in many instances It can now, therefore, be better judged what are the real claims of colonial wines to excellence. The red and white Cawarra, which are occasionally used in this colony, are splendid specimens of the claret and hock which Australia can produce. It is true that very few other Australian wines equal them in bouquet, flavour, and body* but in a year or two more there will be many other brands in the market equally good, and already the Albury vintages are gaining an excellent character. No one unacquainted with this important branch of production would imagine how large a variety of those wines are now produced, and how moderate they are in price even when matured. Tbe best qualities are thoroughly appreciated by connoisseurs for their grateful aed exhilarating effects, which are unaccompanied by the evil results that follow the use of our heady ports and fiery sherries, both of which owe those qualities to the addition of alcohol. The Australian wines, as a rule, contain no alcohol except what is generated in the process of fermentation, and are not doctored at all.

Why is it then that those, wines are not more extensively used in New Zealand ? They are admirably adapted to the climate, particularly to that of the Northern portion of this island: taken in moderation they are beneficial to the human frame, and, were they more extensively used instead of stronger beverages, a great change for the better would take place in the drinking customs of the people, and a vast advance be made by the temperance cause. Unfortunately, however, the Customs duty imposed on colonial wines, practically forbids their use except by the wealthy. The present duty is 4s. a gallon on all wines imported into New Zealand, whether European or colonial. All port or sherry, which is only used in small quantities, is not made much dearer to the consumer by this duty; but a colonial hock or claret drunk by the pint bottle thus becomes, with the duty, very expensive indeed. It is only therefore the very highest class of those wines that are imported here in bottle, and their purchase is confined to those fortunate persons who can afford to gratify a very expensive taste. But besides those first-class wines there are many others of a fair kind infinitely cheaper, which could be imported in the wood, and sold at a rate to bring them within the reach of all classes, were the duty removed. When wine is bought by working people in Melbourne and Geelong almost as commonly as beer, it could surely be bought to the New Zealand consumer at a price within his means.

There is another view to be taken of the subject. Australia is as' essentially a wine-producing country as New Zealand is a beer-producing one. It is true that there is a good deal of beer brewed in Australia, but the nature of its climate, and other circumstances, make it utterly impossible that it should ever produce so good a quality of beer as New Zealand. By late returns, the amount of beer annually brewed in New Zealand is shown to be 3,576,4*82 gallons, but that average is by this time largely increased. There is no doubt but that if New Zealand beer were admitted to Australian ports duty-free, its superior quality would ensure a large demand, and thus a powerful impetus would be given to one of our local industries, and a lucrative export trade created. Of course Australia would not take off

I the duty without receiving an equivaI lent advantage, but that would be afforded if we allowed her wines to enter our ports without restriction. ! There are, of course, many objections which can be taken to this proposal, but we do not think they outweigh the advantages to be gained by its adoption. Teetotallers may talk as they like, but the bulk of them , will drink something. Itwouldtherefore jbe a great benefit if their favourite I beverage were wholesome and pleasant, I leaving in its moderate use no ill I effects behind. We might lose a little I revenue by removing the duty from colonial wines, but the amount is so small as not to be of any particular consequence. On the other hand the exclusive use of those wines would decrease drunkenness, and improve the health of the people. To substitute a wholesome stimulant, which is suited to the climate, for the burning alcoholic liquors with which thousands are ruining their constitutions in this colony, would be to render a most important service to the community at large. In such a case there need be no hesitation in making the very trifling sacrifice of revenue which would be entailed.