Local view for "http://purl.org/linkedpolitics/eu/plenary/2006-06-15-Speech-4-169"
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"en.20060615.27.4-169"2
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"Mr President, ladies and gentlemen, I will answer the two questions on the use of wood shavings in wine production at the same time.
The aim of the proposal for a regulation of the Commission, which is being reviewed by the Wine Management Committee, is to set out the conditions for using oak shavings in the production of wine. The Council ruled on this new wine-making process in Regulation (EC) 2165/2005 of 20 December 2005. The Commission feels that the provisions for wine labelling set out in the proposal would fulfil the requirements for transparency for consumers as well as the product quality requirements. The proposal sets out rules for labelling wines, the aim of which is to prevent consumers from being misled. It also retains the option of stating ‘oak barrel’ or ‘oak barrique’ on wine which has been aged or matured in wooden vessels, and which has never come into contact with oak shavings. Under these conditions, it is not possible for wines which have been aged in contact with oak shavings and which display the taste that comes from maturing wine in contact with wood to be mistaken for wines matured by the traditional method in barriques, and so there is no need to state any special information in the case of such wines.
Under Regulation (EC) No 1493/1999 on the common organisation of the market in wine, Member States may stipulate stricter conditions for wine-making processes in respect of fine wines originating from specified growing areas and for table wine with a geographical marking, in order to ensure the preservation of the essential characteristic features of these fine wines. The Commission cannot interfere with these domestic powers. This process has now been approved for producers in the Union by the Council. The International Organisation of Vine and Wine permitted it some years ago. The Commission feels that the traditional methods of maturing in barriques will be preserved for producers of high quality wines, as is the case in third countries which permitted this process years ago.
Long-term use in other wine-producing countries and numerous experiments carried out under EU control show that the process does not have a negative effect on the health of consumers. The Commission is of the opinion that greater flexibility in permitting new wine-making processes will enable producers in the Community to increase their market and to reach more consumers, especially through exports, and also to enhance the competitiveness of the wine sector vis-à-vis third countries."@en1
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