Wine

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Grapes.pngVinyrd.jpgSmall Barrel.jpgEmptyWineBottles.pngTastingtable01.jpg

Contents

Source

Wine is an alcoholic drink (although it can be made with 0% alcohol) made with Grapes harvested from a Vineyard and allowed to ferment in a sealed Wine Barrel.

Cost

To barrel:

To bottle:

Use

When drunk at a Ceremonial Tasting Table, wine gives palate increases and allows one to fill a Wine Notebook. This allows one to raise their perception.

Research and Tuition

  • 30 required for Ambrosia Brewing research (At least 12% alcohol and 2 vintages old)
  • 30 required for Distillation research (At least 6% alcohol)
  • 30 required for Distillation research (At least 12% alcohol)

Tending Quick Links

Phenotypes

Vine Starting Grapes Phenotype
Amusement 11 GGVV
Appreciation 12 QQQ
Balance 8 ACGQKS
Contemplation 10 QQKK
Distraction 12 GG
Frivolity 8 ACCSS
Wisdom 9 KKK


Wine on the Vine

Vine Cuttings

Vine cuttings can be obtained from the University of Worship in regions that have unlocked Viticulture.

  • You must pay 1 Tilapia Fish for a cutting it apparently must be fileted.
  • A new cutting becomes available about every hour. Unclaimed cuttings will be stored.
  • It is possible for the university to be out of cuttings when you ask for one, if a lot of people have recently taken one. You still lose your fish, however.

Vine cuttings may also be taken from your vineyard every two hours (even if you do not tend the vine at that time). Thus, you may find it easier to get a cutting directly from another player if it has been out in Egypt for a while.

Once you have a cutting, you may Plant it on the vineyard. You will see the vines appear, and clicking on the vineyard again will reveal the starting grapes for that vine.

Vine Attributes

Each vine has seven key attributes or statistics that are affected by your tending methods.

Attribute Abbreviation Notes
Acid A Determines how long flavours remain while bottled. Lower acid wines lose their flavour the more they age. The exact formula for determining how long wine will last is unknown.
Color C In combination with the vine's genetics (see below), determines the hue of wine made from these grapes (though again, the exact role is not clear).
Grapes G Each cutting type will have a set number of starting grapes, each time it is planted. If the grape count ever reaches 0, the vine will die.
Quality Q Determines the potential quality of wines made from these grapes. Higher quality wines will reveal more flavors and retain these flavors longer.
Skin K May be involved in the production of Tannin in the barrel (see below).
Sugar S Sugar is converted to alcohol in the barrel.
Vigor V How much "life" is left in the vine. If Vigor ever reaches 0, the vine will die.

Vineyard States

Each vineyard will cycle through a specific sequence of states, as a vine is tended. This cycle will be the same for the life of the yard, and thus may be recorded to aid in planning/tending.

There are seven possible vineyard states:

Short Long Full Text
Sa Sagging The vines are sagging a bit
W Wilting Leaves are wilting
M Musty A musty smell can be detected
F Fat Stems look especially fat
R Rustle Leaves rustle in the breeze
Sv Shrivel The grapes are starting to shrivel
Sm Shimmer Leaves shimmer with moisture

Tending Methods

Vines may be tended once per hour, using one of seven methods:

Short Long Full Text
AS Aerate Aerate the soil
MG Mist Mist the grapes
PO Pinch Pinch off the weakest stems
SL Shade Shade the leaves
SV Spread Spread out the vines
TV Tie Tie the vines to the trellis
TL Trim Trim the lower leaves

Putting It All Together

Each combination of vineyard state and tending method will make a specific set of changes to the value of the seven vine attributes. These changes may be positive or negative.

For example, with a Balance vine, if you "aerate" a "sagging" vineyard, you will see:
Acid +8, Color +3, Grapes +0, Quality +2, Skin -3, Sugar +0, Vigor -10.

Because these numbers will be the same each time this yard state/tend method/vine combination is used, they are collected in Tending Tables on the wiki for everyone to use.

The specific tend method you choose at any tending will depend on your own goals for that vine. In general, though, the following are good guides:

  • If acid is too low, older vintages may end up losing their flavor.
  • Higher grapes is an obvious goal, to make more bottles of wine. Again, if grapes ever reaches 0, the vine will die.
  • If wine quality is too low, top tier flavors (see below) may not be revealed. Zero quality wines will always be "thin," with no detectable flavors.
  • Higher sugar allows higher alcohol levels in the barrel. Thus, if you plan to bottle the wine as "grape juice" (alcohol 0%) for flavor testing, you do not need to worry about ensuring sufficient sugar in the grapes. Alcohol also plays a part in the longevity of the wine while it is bottled.
  • If vigor ever reaches 0 or below, the vine will die.

Harvesting

Some vintners will continue tending until vigor is as low as possible (i.e. there is no tend available that won't kill the vine). Others may choose to tend until vigor reaches a certain range (e.g. in the 50s, etc.), in order to cycle through harvests more quickly.

In either case, once you Harvest the Grapes, they will be placed in your inventory (sequentially numbered by how many harvests you have done). They will remain fresh for 2 teppy days (in inventory, storage or an unsealed barrel). After that, they will spoil and cannot be used.

Notes:

  • You may check harvest information on your grapes at any time by holding them in your inventory, and using the Self -> Special -> Examine Grapes menu.
  • It is a good idea to check the "confirm harvest" option in your interface controls, to prevent mis-clicks while tending or taking vine cuttings.

Wine in the Barrel

Filling/Sealing

To use a Wine Barrel, you must have grapes in your inventory.

  • For every 21 grapes you put into a barrel, you will later get 1 bottle of wine out. (Remainders will be lost, but may be used to affect the wine stats.)
  • After you have loaded the barrel with your Grapes, you must then Crush the grapes and seal the barrel. Doing so requires one Barrel Tap (in inventory).
  • You will then be asked to name this vintage of wine. This name will be carried through to the bottled wine. Initial naming of the wine does not require ink or paper. Recent improvements now allow you to rename the wine while still in the barrel. This requires 1 Quill, 1 Papyrus Paper and 1 Ink. The Quill is not consumed by the process.
  • Once the barrel is sealed, the grapes will begin to ferment into wine.

Barrel Attributes

You may Siphon a sample of the wine at any time to check its progress, without affecting the wine.

  • Alcohol is converted from residual sugar over time.
  • Residual Sugar = Grape Sugar/2
  • Tannin conversion rates are believed to be determined by Color*Skin.
  • Acid is equal to Grape Acid/10 and will not change during fermentation.

The barrel will also show the Hue of the wine (e.g. White, Light Red). Possible hues are:

  • White
  • Rose
  • Light Red
  • Red
  • Dark Red
  • Purple-Red
  • Purple
  • Deep Purple

Fermentation

As the grapes sit in the sealed barrel, they will slowly ferment (convert sugar into alcohol).

  • Each 0.1% of Residual Sugar that ferments equals .2% alcohol (eventually).
  • Fermentation rates are determined by initial Residual Sugar. Higher sugar grapes will show a more rapid initial rise in alcohol %, but the curve will slow after 10% (such that both low and high sugar grapes will reach 12% in about the same time).
  • The minimum amount of time for any wine barrel to reach 12% alcohol is about a RL week. (13% wines will take about one RL month, and 14% wines take about 3 RL months.)
  • In order to reach 12% alcohol, you need at least 6% Residual Sugar, or a Sugar score on your grapes of 12.

Note: There appears to be some rounding of these numbers that may affect whether they meet wine notebook requirements. Thus, if trying for a 12% alcohol wine, it is safest to bottle the wine when alcohol = 12.1%.

Bottling

When the wine has fermented sufficiently, you may bottle it.

  • You must have enough Empty Wine Bottles in inventory for the number of bottles in the barrel (again, 21 grapes = 1 bottle).
  • The wine will be named the same as the barrel from which it came.
  • The vintage of the wine will be set by the current Egypt vintage.
  • Bottled wine may be stored, given, traded, dropped etc. as any other portable item.

Wine in the Bottle

Understanding Vintages

Egypt's vintages started at vintage 0 in Akhet I of the first year of the telling, and a new vintage happens on the first of every game month (about every 10-11 days in RL time).

  • The current vintage in Egypt is shown when you siphon a taste from a barrel. However, an individual wine's vintage is not locked-in until it is bottled.
  • Bottled wine has a specific vintage, set when bottled.
  • The vintage age of a bottle is the result of (Current Vintage) - (Bottle Vintage). If the current vintage is 20, and the bottle is Vintage 15, the vintage age of the bottle is 5 (20 - 15).
    • Immediately after bottling, wine is thus 0 vintages old.
    • The age of the wine is used to satisfy wine notebook requirements such as "wine at least 3 vintages old"
  • Flavours only show up in their vintage range. For example, Sharp Sulfur only shows between vintage 1 and 8. A glass with Sharp Sulfur drunk in vintage 0 or beyond vintage 9 will not show the flavour.
  • The higher the vintage number on a bottle of wine, the younger the wine is.

Drinking Wine

A bottle of wine can be consumed by a person anywhere. This is, however, very wasteful as you can only take one drink from the bottle, and you don't get any glass quality bonus to the flavourings. To do this, select Self > Skills > Consume > Bottle of wine

The best way to drink wine is at a Ceremonial Tasting Table. Each bottle contains seven glasses of wine (ten glasses to one with a relevant blessing). To drink, click on a wine glass on the table, fill it, and then drink it.

You will receive a pop-up showing the results of your tasting, and any wine notebook or palate points earned.

With different quality glasses on the table, drinking from different glasses will result in different states of flavours being tasted.

  • A 9200 quality glass may yield the drinker Grass, Vanilla, Stemmy, Butter, Fruit and Pineapple
    • It is possible to see a tertiary (Tier 3) flavour in the highest of glasses if the flavour is weak in the wine
  • A 5000 quality glass of the same wine may reveal Grass, Vanilla, Stemmy, Caramelization, Fruit and Tropical Fruit
    • In this example, butter is weaker and therefore shows itself as a tier 2 flavour Caramelization. Pineapple is weaker, and shows itself as a tier 2 flavour Tropical Fruit.
  • A 2000 quality glass of the same wine may reveal Freshness, Vanilla, Caramelization, Fruit, Tropical Fruit
    • Grass and Stemmy are now weaker, and therefore show their secondary taste. Since both of the primary tastes have the same secondary taste, it only lists the secondary taste once, even though it covers two flavours
  • It is possible for a primary and tertiary flavour from the same flavour category to show at the same time, for example a weak Banana shows itself as Fruit at the same time as a stronger Pineapple showing as Pineapple and Tropical Fruit (depending on the quality of glass)

The table can be cleared to allow another bottle to be opened. This can be done even if there is wine left in the bottle or in a glass. The empty wine bottle will be stored in the table and can be taken (if the player has permission).

Understanding Flavors

Each vineyard will have a specific set of flavors that it will imbue in its grapes. These flavors will be revealed in the wine based on a combination of vineyard location, wine age and quality, wine glass quality, and your own palate ability.

Vineyard Flavors

Broadcast Strength
  • Throughout Egypt, all of the flavours have a number of (hidden) points where they broadcast their flavor
  • When a vineyard is built, it takes the three strongest flavors - this may not necessarily be the closest flavours (see example to the right)
  • When bottled into wine, the flavours are displayed in order of strength, strongest at the top. This means one vineyard could say Apple, Banana, Cassis, whilst a vineyard one coord away could display Cassis, Banana, Apple.
  • When multiple vines are placed into the same barrel, the seven strongest flavors are shown in the glass.
  • When two or more flavours have the same strength, they will be displayed on the same line.
  • The strength of a flavour is determined by (Initial Flavour Strength) * (Quality of Glass). When the flavour is not strong enough, a lesser strength flavour is shown. For example, with suitable strength, the flavour may show as Black Olives, while a lower strength flavour and/or glass will show Cooked Notes, and very weak combination of flavour and/or glass will show Vegetables.
  • It is possible for a primary flavour to show its secondary flavour because of a different primary flavour being in the same bottle. For example, a bottle that says Intense aromas of Nuttiness, Intense aromas of Walnut is referring to a different primary flavour (Hazelnut) for the nuttiness. When tasted in a lower glass, the secondary flavour is combined, and becomes Overflowing with flavors of Nuttiness
  • Each of these tiers can count as a different flavor for the wine notebooks, the first time they are tasted.
  • If all of the flavours are outside their vintage range, then the glass will report that it is thin.
  • The vintage that the flavour starts to show, or stops showing, depends upon the vineyard that provides the flavour
    • A single vineyard of Sharp Sulfur will only show up to vintage 5. At vintage 6 it will not show up
    • Combining multiple vineyards of Sharp Sulfur will allow the flavour to show up to vintage 8.
  • Example: A bottle of wine contains Wet Cardboard (V8/9 to V11/12), Dust (V3 to V8/10 and Sharp Sulfur (V1 to V5/8)
    • When the bottle's age is Vintage 0, it will display as Thin
    • At Vintage 1, it will display Sharp Sulfur
    • At Vintage 3, it will display Sharp Sulfur and Dust
    • At Vintage 6, it will show Dust, and may or may not show Sharp Sulfur (as it is disappears at between Vintage 5 and Vintage 8)
    • At Vintage 8, it will show Dust, it may show Wet Cardboard (which appears between Vintage 8 and 9) and may or may not show Sharp Sulfur.
    • At Vintage 9, it will show Wet Cardboard, and it may or may not show Dust (which disappears at between Vintage 8 and Vintage 10)
    • At Vintage 11, it will only show Wet Cardboard
    • At Vintage 13, and any future attempts, the bottle will show Thin.
  • Example: A bottle of wine containing Peach and Banana
    • As Peach and Banana show at vintage 0, and are known to show beyond vintage 50, these flavours will show up from the moment they are bottled, and will show up for a very long time
  • Whilst the flavours remain static in the world, a vineyard placed at a slightly different place in the same coordinates may pick up a different set of flavours if the flavours are not strong enough. In the example below, Bell Pepper was found when the vineyards were built on the green dots, but did not show on the red dots. These vineyards were placed ½ coordinate apart.
Bell Pepper Radius.png
    • For example, a vineyard built at 1270, 2830 but to the right of the coordinate (since a coordinate is quite big, and can hold a couple vineyards), this will produce Banana and Melon (as does every vineyard built for a dozen more coordinates to the right), a vineyard built at the at 1270, 2830 but to the left of the available coordinate did not produce either of those flavours. Silden 04:24, 26 October 2016 (EST)


  • Wines low in acid and alcohol will eventually lose their flavour the longer they are kept. A vineyard with grapes totalling 0 Acid produced no Sharp Sulfur at Vintage 5 but with grapes totalling 8 Acid, did show Sharp Sulfur flavour.

Detecting Flavors

  • The quality of the wine glass will determine the maximum tier of flavor that can be detected. For example, a wine drunk from a low quality glass may only reveal the Fruit or Tree Fruit flavor tier, while the same wine from a higher quality glass may present as Peach.
  • Your "palate" for wine will also affect your ability to detect more flavors.
    • You may occasionally receive a notice that your palate has improved after drinking a wine. Your current palate level is not recorded anywhere, so take notes if you want to keep track.
    • With no or low palate, you may not be able to detect the third tier of some flavors even in a high quality glass.
    • With no or low palate, more subtle flavors may be masked by stronger ones.
  • The quality of wine will also affect the ability to detect all three tiers for some flavors, or reveal them in the face of stronger flavors.

Other Wine Attributes

A wine will also have a flavor intensity, quality, and sweetness. Each of these may change at each vintage (wine age) change. (Listed from high to low below.)

Flavour Intensity

  • Overflowing
  • Bursting
  • Intense Aromas
  • Ample Amounts
  • Displays
  • Hints
  • Just a fluttering

Quality

  • A wine worthy of Pharaoh's private collection
  • A wine tasting experience that you will describe to your grandchildren
  • A wine of such monumental proportions that you are moved to tears
  • An historic wine, of staggering proportions
  • A thick, velvety wine of stupendous power
  • A luxury wine, compelling and profound
  • A spectacular example of the Vintner's art
  • An astonishing wine of power and grace
  • A wine of stunning proportions
  • A graceful wine, powerful and rich
  • Ahh, very passable, this, very passable
  • Hint of character

The following shows on any wine that does not show any flavours:

  • A pleasant wine. Perhaps it would benefit from some aging?

Sweetness

Sweetness Description Residual Sugar Content
Pharaoh's dessert 640 =>
A mind-boggling, syrupy nectar 320 to 639.9
A luxuriously sweet and haunting wine 160 to 319.9
A rich, honeyed dessert wine 80 to 159.9
Luscious and sweet 40 to 79.9
A light, almost dessert wine 20 to 39.9
A delicious sweetness 10 to 19.9
A warm hint of sweetness 5 to 9.9
Just a fluttering of sweetness 2.5 to 4.9
A hard wine, extremely dry <= 2.4

Finding Flavours

The only way to find flavours is to build a vineyard, tend a vine until it has 21 or more grapes, harvest, bottle it (without adding any other vineyard output), then try it after it has aged.

  • A single coordinate (eg. 1270, 2490) has 256 locations inside it, with each vineyard able to be put onto one of 16 locations across and 16 locations down. Flavours are not necessarily exactly the same on each of those vineyards, and can change wildly. In the example below, this was taken from the single coordinate 1210, 2700 - the locations shown in green exhibited Lemon, the locations in yellow exhibited Citrus Fruit (which may or may not indicate a weak Lemon) and those in Red showed no reference to Lemon, Citrus Notes or Fruit at vintage 0.
Lemon 1210 2700.png
  • Building a 3x3 grid of touching vineyards can show flavours in the eight vineyards at the edges, that is not replicated in the centre vineyard. In the example below, this was taken from a central location of 1290, 2740 and radiating outwards. (Buteric Acid is a Vintage-1 flavour, Sauerkraut is a Vintage-4 flavour)
Buteric Acid 1290 2740.png

Related Pages

Supplemental Guides

Tools

Wine Guilds/Traders

Required By

Ambrosia Brewing, Distillation, Test of Festivals, Guilds/Festivals, Test of Ritual Mummification

Produced By

Empty Wine Bottles, Grapes

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