At the present time there are in each district a number of wines possessing various names, such as Hermitage, Shiraz, Carbenet, Burgundy, Chasselas, Riesling, Tokay, &c., but these names actually mean nothing. Each district should produce a different type of wine. A Riesling from the Yarra and a Riesling from the Murray are as distinct as Hock and Sherry. Mr. de Castella further advises that each vine-grower should join the Vine-Growers' Association in his locality. In this way the members of each district can agree amongst themselves to produce one class of wine, or at most two--say one white and one red. Instead of the same names being applied to entirely different wines, the nine will come to be known by the name of the district in which it is produced. One will then be able to have some idea of the contents of a bottle, from the label upon it. At present the name on the bottle is no indication whatever of the wine within; indeed, the same name is on the outside of many totally distinct wines. This change must assuredly come, and the sooner it does the better for Australian wines. Mr. Pownall, in the course of his evidence before the Royal Commission on Vegetable Products in Victoria, also drew attention to this same want of uniformity. He believed that each vineyard ought to aim at making a standard quality of wine, so that wine-merchants might know what to expect from that vineyard. The wines throughout Australia should likewise, as far as possible, bear uniform names. He stated that he had met wines in various vineyards grown from the same grape, and called by different names; and though this might seem a trivial matter, yet it led to endless confusion. Moreover, it should not be permitted to continue, especially as it could be so easily rectified. It must be said, however, that at the Great Western district, in Victoria, a start has been made in the right direction. A report on the vineyards of that locality referred to the gratifying fact that a marked tendency existed towards the adoption of a rational nomenclature of wines. Many of the leading growers were confining themselves to one red and one white wine. Some of them called their wine by the name of the vineyard, adding the words Hock, Chablis, Claret, &c. after them. This is unquestionably so far an improvement, and it is to be hoped that before long the wine will be known by the name of the vineyard or district, and by nothing else.