Guides/Vineyards and Wine Guide - Revision history

Rabble: /* Winebooks and Where to Get Them */

2013-01-19T12:51:07Z

Winebooks and Where to Get Them

Estaar: /* Winebooks and Where to Get Them */

2012-03-19T21:35:06Z

Winebooks and Where to Get Them

Ariella: /* Goals and Knowing Which Vine Type to Plant */

2012-01-16T00:43:30Z

Goals and Knowing Which Vine Type to Plant

Hepnezr: /* Goals and Knowing Which Vine Type to Plant */

2012-01-15T07:38:58Z

Goals and Knowing Which Vine Type to Plant

Ariella: /* Goals and Knowing Which Vine Type to Plant */

2012-01-13T01:47:35Z

Goals and Knowing Which Vine Type to Plant

Ariella: /* Vineyard Spacing and How Many Vineyards at One Spot */

2012-01-13T01:27:03Z

Vineyard Spacing and How Many Vineyards at One Spot

T5 Import: /* Knowing Flavors */

2011-08-23T04:58:19Z

Knowing Flavors

T5 Import: /* Knowing Flavors */

2011-08-23T04:00:26Z

Knowing Flavors

T5 Import: /* Knowing Flavors */

2011-08-23T03:56:06Z

Knowing Flavors

T5 Import at 03:46, 23 August 2011

2011-08-23T03:46:53Z

@@ Line 31: / Line 31: @@
 ** Explorations of Vegetables (21)
 ** Extremely Old (21+ vintages), Highly Alcoholic (14%+), Caramel Wines (3)
-** Confluence of Blackberry, Tea and Caramel (7)
+** Confluence of Cherry, Tea and Caramel (7)
 ** Ancient Wines (21 of 35+ vintages)

@@ Line 24: / Line 24: @@
 ** Confluence of Walnut and Tobacco (1)
 ** Seven Very Old Wines (9+ vintages)
-* Sommalier
+* Sommelier
 ** A Sampling of 107 Wines
 ** Desert Explorations of Flowers (21)

@@ Line 72: / Line 72: @@
 | [[Balance | Balance Tending Table]]
 | KYYYGGGRYYROGGGRROOYYGGGOOORK
-| Most flexible vine for use in anything. Good crossbreeding vine because of the long genome length and all the genome set types possible
+| Most flexible vine for use in anything. Good crossbreeding vine because of the long genome length and all the genome set types possible. Good for expressing flavors but Contemplation is better since that vine has 2 quality gene sets.
 | Has 1 genome group of each attribute: Acid-OYYG, Color-RROOYY, Grapes-OOOR, Quality-RYYR, Skin-YRO, Sugar-YYY, Vigor-GGGRO
 | Not super in any one attribute.

@@ Line 75: / Line 75: @@
 | Has 1 genome group of each attribute: Acid-OYYG, Color-RROOYY, Grapes-OOOR, Quality-RYYR, Skin-YRO, Sugar-YYY, Vigor-GGGRO
 | Not super in any one attribute.
 | Contemplation

@@ Line 68: / Line 68: @@
 |'''Negatives'''
 |-
 | Contemplation

@@ Line 40: / Line 40: @@
 * Note: So you do not kick yourself later for missing a vintage.  Make a point now of checking to be ready to bottle before end of month/season so you have some bottles for each vintage.
-Plant blocks of vineyards 20x20 coords apart.  From experience this coord rule of thumb catches most flavors.  Flavor areas can overlap each other so that one vineyard may express up to 5 different flavors over time or none at all.
+Plant blocks of vineyards 20x20 coords apart.  To build a vineyard, just click Projects->Vineyards (make sure you have the Viticulture tech from a UWorship). From experience this coord rule of thumb catches most flavors.  Flavor areas can overlap each other so that one vineyard may express up to 5 different flavors over time or none at all.
 How many vineyards at one spot?  Two is good to start with and see which flavor/s are there. Keep in mind you will want extra bottles to drink later as vintages change because new flavors are expressed in BOTTLED wine (not barreled wine) over time.  So drinking from a vineyard's batch of bottled wine one vintage will show certain flavor/s but drinking from the same batch of a particular vineyard's bottling can possibly show other flavors later.

← Older revision		Revision as of 04:58, 23 August 2011
Line 456:		Line 456:

	After that, open a bottle each vintage or two to see if any new flavors have appeared.		After that, open a bottle each vintage or two to see if any new flavors have appeared.
		+
		+	Remember that flavors will be more specific when tasted 1) by someone with a higher palate and 2) out of a higher quality glass. For instance, a flavor could show up simply as 'woodiness' out of a lower quality glass, but may read as 'Oak' or 'Cedar' out of a higher quality glass.

	With the above in mind, you can see that having multiple vineyards at each potential flavor spot is advantageous to be able to have plenty of bottles to test. But this 'juice' bottling technique produces bottles of wine that go bad quicker than better quality wine. 'Going bad' means getting nasty flavors such as 'Mousey Smells', 'Hydrogen Sulfide', 'Horsey Smells', etc. Some flavors take many vintages to appear.		With the above in mind, you can see that having multiple vineyards at each potential flavor spot is advantageous to be able to have plenty of bottles to test. But this 'juice' bottling technique produces bottles of wine that go bad quicker than better quality wine. 'Going bad' means getting nasty flavors such as 'Mousey Smells', 'Hydrogen Sulfide', 'Horsey Smells', etc. Some flavors take many vintages to appear.

← Older revision		Revision as of 04:00, 23 August 2011
Line 460:		Line 460:

	The theory is that when such messages as 'Overwhelming' are shown at the taste testing that certain flavors that are appearing may have 'overwhelmed' or hidden some other flavors.		The theory is that when such messages as 'Overwhelming' are shown at the taste testing that certain flavors that are appearing may have 'overwhelmed' or hidden some other flavors.
		+
		+	To make bottled wine that will last the length of the tale, leave the juice in the barrels to develop higher alcohol and have good quality grapes. Quality can be heightened in two ways...by tending to maximize the Quality stat and by having vines with 1 or more Quality gene sets.

	== Placing the Glassware ==		== Placing the Glassware ==

← Older revision		Revision as of 03:56, 23 August 2011
Line 454:		Line 454:

	With a little more patience, keep tending to maximize grapes until just before the change of vintage which is just before the next Egyptian month. KEEP IN MIND YOU MUST BOTTLE BEFORE THE CHANGE OF VINTAGE/EGYPTIAN MONTH, NOT JUST HARVEST OR PUT IN BARREL ONLY. This way you have more bottles for future tests. Since more flavors develop with later vintages (each vintage has a 'potential' of adding zero or more flavor/s), serving a bottle right after the vintage/Egyptian month you bottled in will reveal the flavors of two vintages.		With a little more patience, keep tending to maximize grapes until just before the change of vintage which is just before the next Egyptian month. KEEP IN MIND YOU MUST BOTTLE BEFORE THE CHANGE OF VINTAGE/EGYPTIAN MONTH, NOT JUST HARVEST OR PUT IN BARREL ONLY. This way you have more bottles for future tests. Since more flavors develop with later vintages (each vintage has a 'potential' of adding zero or more flavor/s), serving a bottle right after the vintage/Egyptian month you bottled in will reveal the flavors of two vintages.
		+
		+	After that, open a bottle each vintage or two to see if any new flavors have appeared.
		+
		+	With the above in mind, you can see that having multiple vineyards at each potential flavor spot is advantageous to be able to have plenty of bottles to test. But this 'juice' bottling technique produces bottles of wine that go bad quicker than better quality wine. 'Going bad' means getting nasty flavors such as 'Mousey Smells', 'Hydrogen Sulfide', 'Horsey Smells', etc. Some flavors take many vintages to appear.
		+
		+	The theory is that when such messages as 'Overwhelming' are shown at the taste testing that certain flavors that are appearing may have 'overwhelmed' or hidden some other flavors.

	== Placing the Glassware ==		== Placing the Glassware ==

← Older revision		Revision as of 03:46, 23 August 2011
Line 452:		Line 452:

	The quickest way to know the young flavors of a vineyard spot is to plant the vine, do one tend for maximum grapes(two vines next to each other is good for this purpose so that you have 21 grapes to make one bottle of wine) , harvest, put multiples of 21 grapes in the wine barrel (labeling as: Flavor Test <coords of vineyard/s>) and instantly bottle (commonly called instabottling). Serve at the Tasting Table.		The quickest way to know the young flavors of a vineyard spot is to plant the vine, do one tend for maximum grapes(two vines next to each other is good for this purpose so that you have 21 grapes to make one bottle of wine) , harvest, put multiples of 21 grapes in the wine barrel (labeling as: Flavor Test <coords of vineyard/s>) and instantly bottle (commonly called instabottling). Serve at the Tasting Table.
		+
		+	With a little more patience, keep tending to maximize grapes until just before the change of vintage which is just before the next Egyptian month. KEEP IN MIND YOU MUST BOTTLE BEFORE THE CHANGE OF VINTAGE/EGYPTIAN MONTH, NOT JUST HARVEST OR PUT IN BARREL ONLY. This way you have more bottles for future tests. Since more flavors develop with later vintages (each vintage has a 'potential' of adding zero or more flavor/s), serving a bottle right after the vintage/Egyptian month you bottled in will reveal the flavors of two vintages.

	== Placing the Glassware ==		== Placing the Glassware ==