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Guides/Wine

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Viticulture Amusement Appreciation Balance Contemplation Distraction Frivolity Wisdom
Wine Guide

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. 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.

Tending Quick Links

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Phenotypes

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

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Wine on the Vine

Vine Cuttings

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

T6ok small.gif You must pay 1 Tilapia Fish Meat for a cutting.

  • 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 whether you tend or not. It may be easier to get a cutting from another player than from a University.

Once you have a cutting, you may Plant it on the vineyard. Once planted the vine appears. Clicking on the vineyard again will reveal the starting stats for that vine including the number of grapes.

Vine Attributes

Each vine has seven statistics that are affected by your tending methods. For each type of gene set within a genome it adds another range of -3 to +4 to the initial range of -3 to +4 without that particular gene set. The tend tables reflect this range according to the number of particular gene sets within the vine genome. Example: One color gene set within a vine genome would affect the color value by a range of -6 to +8 depending on the tend. Two color gene sets would affect the color value by a range of -9 to +12 and so on.

Attribute Abbreviation Notes Gene Set
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. OYYG
Color C The exact role in determination of hue is not clear. Color value may determine the hue of wine. RROOYY
Grapes G Quantity of grapes harvestable from the vine. If the grape count ever reaches 0, the vine will die. OOOR
Quality Q Determines the potential quality of wines made from these grapes. Higher quality wines will reveal more flavors and retain these flavors longer. RYYR
Skin K May be involved in the production of Tannin in the barrel (see below). YRO
Sugar S Sugar is converted to alcohol in the barrel. YYY
Vigor V How much "life" is left in the vine. Vigor always starts at 100 and reduces every time the vine is tended. If Vigor ever reaches 0, the vine will die. GGGRO

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 an hour using one of the seven methods below:

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

Know the goals for your wines to know your tends

Each combination of vineyard state and tending method will make a specific set of changes to the value of the seven vine attributes. Your 'tend' will change each statistic either positively or negatively.

T6N.png:For example, with a Balance vine if you "aerate" a "sagging" vineyard you will see:

Acid -1, Color (X), Grapes -5, Quality +6, Skin +5, Sugar (X), Vigor -12.

Tending tables show the progression of changes to state/tend and method/vine combinations. The change in stat numbers for a particular tend from one state/tend method/vine combination remain the same. These sets of progressions change each tale.

Know your goals for the wine to know what tends you want. The suggestions below will help direct your tending:

  • If acid is too low, older vintages may end up losing their flavour.
  • Higher grapes count make more bottles of wine.
  • 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.
  • There are two reasons vines die. If vigor reaches 0 or below or grapes go to 0 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.

Harvested grapes appear scattered in your inventory, The Tending Qualities is one tested theory.

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.

  • 21 grapes makes 1 bottle of wine. (Remainders will be lost, but may be used to affect the wine stats.)
  • Crush the grapes and seal the barrel after loading your grapes into the barrel. This requires one Barrel Tap in your Items inventory.
  • You will be asked to name the vintage of wine. This name will be carried through to the bottled wine. You may 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 levels rise as residual sugar is converted over time.
  • Residual Sugar = Grape Sugar/2
  • Tannin conversion rates are determined by Color*Skin.
  • Acid is equal to Grape Acid/10 and will not change during fermentation.

Possible wine hues shown in the barrel:

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

Tannin

Tannin is developed in wine from three characteristics in the formula below:

  • C is the Colour value
  • K is the Skin value
  • ETD or the amount of egypt time the wine is in the barrel

T is the amount of tannin

Tannin Equation

Alternate formula: T=(C*K/100)*(1-2^(-ETD/21))

The maximum tannin possible is the colour value multiplied by the skin value divided by 100. Try to keep Skin and Colour values balanced as you tend. Having wine with a skin value of 300 but a colour value of 10 will only yield 30 tannin. But if you could magically take 100 points from skin and put them into colour the maximum tannin jumps to 220 (110 X 200 / 100).

After 21 Egypt days (approximately a RL week) the wine in the barrel will have developed half its maximum tannin. If you can wait another 21 Egypt days that value will rise to 75% of maximum.

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.

  • 21 grapes = 1 bottle. Have enough Empty Wine Bottles in inventory for the number of grapes in the barrel.
  • The wine name is 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

Vintage 0 begins in Akhet I of the first year of the telling. 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.
  • The wine's vintage is only locked-in AFTER it is bottled. The 'age' of the wine is the difference between the wine vintage at bottling and the current Egypt vintage. So immediately after bottling the wine is only 0 vintages old.
    • This age of the wine is used to satisfy wine notebook requirements (e.g. "wine at least 3 vintages old").
    • Wine age also plays a role in which flavors can be detected (see below).
  • The higher the vintage number on a bottle of wine, the younger the wine is.

Using the Table

A bottle of wine may be opened at a Ceremonial Tasting Table and gives seven glasses of wine. To drink, click on a wine glass on the table, fill it, and then drink.

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

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

  • Each vineyard can have from zero to 5 (highest amount known) flavors. Flavor areas in the soil overlap each other thus making possible more than one or no flavors in a single vineyard.
  • Wines with grapes from more than one vineyard can show up to 7(?) flavors total.
  • Each flavor has three "tiers," somewhat akin to category, subcategory and specific flavor. For example: Fruit > Tree Fruit > Peach.
  • Each of these tiers can count as a different flavor for the wine notebooks, the first time they are tasted.
  • Each flavor appears in the wine at a specific age of the wine. If the wine has not aged sufficiently to reveal at least one flavor, it will present as "thin." For example:
    • Peach can be detected as soon as the wine is bottled (age 0 vintages), but Apricot cannot be tasted til the wine is at least 1 vintage old.
    • A wine with both Peach and Apricot flavors will show Peach at age 0 and both at age 1.
  • See the Known Flavors table.
  • Wines low in acid and alcohol will eventually lose their flavour the longer they are kept (the exact formula for determining the life of the wine is unknown.)
  • See the page elaborating on the Flavor Theory.


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.)

Flavor Intensity Quality Sweetness
Overflowing
Bursting
Intense Aromas
Ample Amounts
Displays
Hints
Fluttering
Thin





Pharaoh's private collection
Describe to grandchildren
Moved to tears
Historic
Stupendous
Luxury
Spectacular
Astonishing
Stunning
Graceful
Very passable
Hint of character
Pleasant (thin wine) 		Pharaoh's dessert
Mind boggling, syrupy
Luxuriously sweet and haunting
Honeyed dessert
Luscious
Light dessert
Delicious
Warm hint
Fluttering
Dry
Hard wine, extremely dry


Wine Notebooks

You can get the notebooks at no cost from a School of Body. Once you've completed a notebook, you gain a Perception point, and can return to the school to get the next book (if there are further books available).

Beginner Notebook

  • A sampling of 28 Wines (different flavors, including different tier levels)
  • 12%+ Alcohol Wines (14 wines)
  • Good Quality Wines (14 wines)
  • 3+ Vintage Wines (7 wines)

Enthusiast Notebook (confirmed for T6)

  • A sampling of 49 Wines
  • Sweet Wines (14 Wines: >10% sugar when bottled; thin wines and 0% alcohol wines count)
  • 13%+ Alcohol Wines (14 Wines)
  • Very Good Quality Wines (21 Wines)
  • Fourteen Older (5+ vintages) Wines

Oenophile (Confirmed for T6)

  • A sampling of 70 Wines
  • Explorations of Berries (21 Wines)
  • Explorations of Spice (14 Wines)
  • Explorations of Dried Fruit (7 Wines)
  • Sweet Flavors of Caramel (7 Wines)
  • Confluence of Coffee and Mint (7 Wines)
  • Confluence of Walnut and Tobacco (1 Wine)
  • Seven very old (9+ vintages) Wines

Sommalier (Sommelier)

  • A Sampling of 107 Wines
  • Desert Explorations of Flowers (21 Wines)
  • Desert Explorations of Nuts (21 Wines)
  • Selections from Pharaoh's Cellar (21 Wines)
  • Explorations of Vegetables (21 Wines)
  • Extremely old (21+ vintages), Highly Alcoholic (14%+), Caramel Wines (3 Wines)
  • Confluence of Cherry, Tea, and Caramel (7 Wines)
  • Ancient (35+ vintages) Wines (21 Wines)

Mondial (Mondial)(Confirmed for T6)

  • Selections from Pharaoh's Cellar (49 wines)
  • Luxuriously Sweet Confluence of Chocolate and Vanilla (7 wines)
  • Luxuriously Sweet Confluence of Nuts and Berries (7 wines)
  • Very Highly Alcoholic, Very Good Quality wines (7 wines, 15%+ alcohol)
  • Very high quality Confluence of Mint and Honey (7 wines)
  • Confluence of Chocolate, Tea, Lemon, Caramel, and Cloves (Tell Pharaoh when Complete) (1 wine)
  • Twenty eight very ancient (50+ vintages) wines (28 Wines)


Other Uses of Wine

Add some notes about ambrosia, spirits, etc. later


Related Pages

Supplemental Guides

Tools

Wine Guilds/Traders

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