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Wine

To ask Her Majesty's Government whether they will work within the European Union to promote the production and marketing of wines containing 8 to 13 per cent alcohol.

Asked by

Lord Hylton (Crossbench)

Type

Written questions

Status

Answered

Date

29 June 2009

Reference

4530; 712 c27-8WA

House

House of Lords

Alcohol: Revenue and Customs

asked Her Majesty's Government:Whether they will recalculate the consumption of wine given by HM Revenue and Customs for each of the years 2000–01 to 2006–07 on the basis of the method contained in ONS Methodological Series No 37 paper Estimating alcohol consumption from survey data: updated method of converting volumes...

Asked by

Lord Avebury (Liberal Democrat)

Type

Written questions

Status

Answered

Date

7 February 2008

Reference

1685; 698 c195WA

House

House of Lords

Revenue and Customs: Alcohol

asked Her Majesty's Government:Further to the Written Answer by Lord Davies of Oldham on 10 December (WA 15), what is the algorithm for calculating the average strengths of wine, beer and cider.

Asked by

Lord Avebury (Liberal Democrat)

Type

Written questions

Status

Answered

Answered on

7 January 2008

The average strength of wine is based on the data from excise duty returns on hectolitres of wine cleared within categories based on duty rates. The strength related duty bandings are as follows: for still wine of fresh grape—above 1.2 per cent but not exceeding 4 per cent, above 4 per cent but not exceeding 5.5 per cent, above 5.5 per cent but not exceeding 15 per cent, above 15 per cent but not exceeding 22 per cent; for sparkling wine and made wine—above 1.2 per cent but not exceeding 4 per cent, above 4 per cent but not exceeding 5.5 per cent, above 5.5 per cent but not exceeding 8.5 per cent and above 8.5 per cent but not exceeding 15 per cent; and for still made wine—above 1.2 per cent but not exceeding 4 per cent, above 4 per cent but not exceeding 5.5 per cent, above 5.5 per cent but not exceeding 15 per cent and above 15 per cent but not exceeding 22 per cent. The overall estimated wine strength is based on an estimated strength for each of these categories weighted by the number of hectolitres cleared for each category. The bulk of wine cleared for consumption falls into the first category. The wine and made wine duty category does not solely include ““table wines”” but also the lower duty rated fermented alcohol-based ready to drinks (““coolers””). The weighted average strength for wine thus provides a more accurate reflection of alcohol released for consumption across a range of alcoholic products. This category also includes fortified wines up to and including those with ABV 22 per cent. The average strength for total beer is also a weighted average strength taking into account the origin of the beer. Unlike the wine category beer duty is calculated on alcoholic strength from 1.2 per cent in 0.1 increments. The bulk of the beer released for consumption in the UK is produced in UK registered premises. Precise data are available from traders' returns to produce an average strength for this beer. The strength of the residual beer released from bonded warehouses and imports is an estimated average strength of alcohol based on the national statistics retail prices index basket of goods. The average strength of cider is based on the data from excise duty returns on hectolitres of cider cleared within categories based on duty rates. The categories are: still cider 1.2 per cent to 7.5 per cent; still cider over 7.5 per cent but less than 8.5 per cent; and sparkling cider 1.2 per cent to 5.5 per cent over 5.5 per cent but less than 8.5 per cent. The overall estimated cider strength is based on an estimated strength for each of these categories weighted by the number of hectolitres cleared for each category. The bulk of cider cleared for consumption falls into the first category.

Date

7 January 2008

Reference

1020; 697 c180-1WA

House

House of Lords

Revenue and Customs: Alcohol

asked Her Majesty's Government:What are the estimated average strengths used by HM Revenue and Customs to convert the quantities of beer, wine, spirits and cider respectively into hectolitres of pure alcohol in the published statistics on the amount of alcohol released for home consumption in each of the years 2000–01...

Asked by

Lord Avebury (Liberal Democrat)

Type

Written questions

Status

Answered

Date

10 December 2007

Reference

529; 697 c15WA

House

House of Lords

Licensing: Education Courses

asked Her Majesty's Government:Why qualified persons need to hold requisite licences under the Licensing Act 2003 in order to run education courses on wines and spirits.

Asked by

Viscount Montgomery of Alamein (Crossbench)

Type

Written questions

Status

Answered

Date

18 December 2006

Reference

553; 687 c249-50WA

House

House of Lords

	Wine Average Strength (a)	Beer Average Strength	Cider Average Strength
2000-01	10.28 per cent	4.19 per cent	5.03 per cent
2001-02	10.07 per cent	4.16 per cent	5.02 per cent
2002-03	11.39 per cent	4.17 per cent	5.02 per cent
2003-04	11.74 per cent	4.19 per cent	5.02 per cent
2004-05	11.74 per cent	4.21 per cent	5.03 per cent
2005-06	11.77 per cent	4.17 per cent	5.03 per cent
2006-07	11.81 per cent	4.20 per cent	5.03 per cent
Note: (a) The increase in average strength in 2002-03 is caused by the reclassification of most ““cooler/alcopops”” to spirits-based ““ready to drink””.

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