New Zealand wines shouldn't be smoked
Green MP Ian Ewen-Street says vintners need to use their heads and not their matches when combating frosts. He was
responding to a Marlborough Express report that some vineyard owners are burning paint tins, arsenic-treated timber and
waste oils to prevent their grapes from freezing.
"Wine is a premium product and I doubt there's any demand, either here or overseas, for smoked sauvignon," said Mr
Ewen-Street, the Green Spokesperson for Agriculture and Rural Affairs.
"Marlborough District Council should urgently issue abatement notices against offenders, it's against the district plan
for good reason.
"Using such material as fuel is dangerous for consumers and for exporters. If word of this practice spreads to overseas
markets, the damage done to the New Zealand wine industry will be far greater than that caused by a few chilly mornings.
"Smoke from oil, paint, plastic and treated timber contains many dangerous contaminants, potentially poisoning wine and
endangering locals who are unfortunate enough to inhale the contaminated air.
"People doing this are being incredibly selfish and short-sighted. The entire industry is being risked by their
behaviour.
"There are other methods of combating frosts and the wine industry needs to better communicate and share best practice
with their members, rather than having a few falling back on short-term survival skills and endangering everyone.
"Otherwise a few cowboys will spoil what is a valuable and growing sector of our economy," said Mr Ewen-Street.
ENDS