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Grapes.pngVinyrd.jpgWine Barrel.pngEmptyWineBottles.pngCeremonial Tasting Table.png


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.


To barrel:

To bottle:


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 and Originating Regions

T10 Sources

Historical Sources from T9

Vine Phenotypes

To edit this section, please go to its template at Wine/Phenotypes

Vine Starting Grapes Phenotype Hue Best Attribute Additional Notes
Amusement 10 GGVV White # of Grapes
Appreciation 12 QQQ Light Red Quality
Balance 8 ACGQKS White Balance + Grapes
Brilliance 8 CCQVV Light Red Color New in T10
Contemplation 12 QQKK Light Red Quality Not released in T10
Distraction 12 GG White # of Grapes
Frivolity 11 ACCSS Light Red Color and Acid
Wisdom 11 KKK Dark Red Skin

Player Made Vines

Vine Starting Grapes Phenotype Hue Best Attribute
Phoenixwcu#4 8 AGGG
Phoenixwcu#6 8 CCKS(V?)
Phoenixwcu#9 10 ACCKSS
RoaminUmp#1 9 ACCS
RoaminUmp#4 8 AGGGV
RoaminUmp#5 11 ACSSS
RoaminUmp#10 11 ACSSS
RoaminUmp#11 12 CQQKSSS
Djoser#820 11 14S Sugar
Djoser#839 8 17S Sugar (good tend combinations)
Djoser#850 10 21S white Sugar
Eigam#221 10 ACGGGQKS balance with more grappes
Djoser#996 10 CCCCS Color, combine with Wisdom for now for Tannin
Djoser#1135 12 CCCCC Color, combine with Wisdom for now for Tannin
Djoser#1076 12 G28S Sugar
Djoser#1353 11 G30S Sugar
Djoser#1146 11 33S Sugar
Djoser#1265 9 CCCCCC Color, combine with Wisdom for now for Tannin - test gave average about 450 color and 75 grapes at harvest
Djoser#1268 8 39S Sugar
Djoser#1300 9 GCCCCC Color, combine with Wisdom for now for Tannin
Djoser#1425 AKA Sugarest Ever MG PO TL TV SL PO PO 11 43S Recommended for Sugar - test gave over 5000 sugar on grapes at harvest
Djoser#1549 11 50S Sugar, not the greatest tends, but good for planning crosses with length of 52 genes
Djoser#1582 12 10K Skin, combine with Color to get tannin
Djoser#1618 12 12K Skin, combine with Color to get tannin - test gave average about 970 skin and 50 grapes at harvest
Djoser#1755 AKA Tannini MG PO TL TV SL SV PO 9 4C/6K Recommended for tannin - test gave average of 500 color, 465 skin, 119 grapes at harvest
Djoser#1789 11 5C/4K All in one tannin - test gave average 405 color, 351 skin, 54 grapes at harvest and is ready quite fast for harvest
Djoser#1843 AKA Drunken Pharaoh SL PO PO SL SL PO PO 8 3A/7Q/11S All in for wines to drink - test gave average 200 acid, 360 quality, 740 sugar (on grape), 75 grapes at harvest
Djoser#1945 9 5A/13S Acid and Sugar for wines to drink (combine with Q)
Djoser#1963 10 10Q/9S Quality and Sugar for wines to drink (combine with A)

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 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 (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). An alternate theory is that hue comes directly from the genetics and is not related to color. For more information, click "Discovery" at the top of this page.
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.
Hue H Determined by the vine genetics, not affected by tends. Hue is shown when examining harvested grapes in inventory, and also when siphoning a sample from a barrel. Significance not known. For more information, click "Discovery" at the top of this page.

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.


Some vintners will continue tending until vigor is as low as possible (i.e. there is no tend available which 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.


  • You may check harvest information on your grapes at any time by holding them in your inventory, and using the Self -> Skills -> Viticulture -> Examine Grapes menu. This is also useful for checking the Hue of your grapes.
  • It is a good idea to check the "Verify when: Harvesting grapes" option in your interface controls, to prevent mis-clicks while tending or taking vine cuttings.

Wine in the Barrel


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.
  • Color Hue-The barrel will also show the Hue of the wine (e.g. White, Light Red). Possible hues are:
    • White 0 hue
    • (Rose)
    • Light Red 1 hue
    • Red 2 hue
    • Dark Red 3 hue, seen in Wisdom grapes
    • Purple-Red 4 hue
    • Purple 5 hue
    • Deep Purple. 6 or more Hue genomes. 7 has been tested in T10, and remains Deep Purple


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.

Tannin does not have any direct effect on the wines themselves, but is important when using an Alembic to distill the wine into Spirits.


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%.


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). Partway through T9, the vintage timer was increased to twice every game month.

  • 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

File:Broadcast strength.png
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.
    • 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


  • 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 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

Wine in Ambrosia

Ra and Thoth festivals require ambrosia made from wine that is at least two vintages old, with minimum alcohol requirements. Several things have been discovered over the tales.

  • In the ambrosia, a wine does continue to age. If ambrosia is made from a wine that is too "young", don't throw it out. Once two vintages have passed since that wine was bottled, the ambrosia works.
  • When drinking a wine, the flavors you can taste vary with its age. This does not seem to affect a wine's suitability for ambrosia.
    • In a past tale, we needed to find Prune wine, which cannot be tasted until vintage 11. We were able to test for the presence of Prune by making ambrosia with wine that 1) had enough alcohol, 2) was at least two vintages old, but 3) was not old enough for us to taste Prune at a tasting table.
    • Wines were in stock and labelled with flavors. All of the flavors had "aged out" and the wine displayed as "thin" on a tasting table. The wines were still successfully used in ambrosia.
  • Flavor intensity: A wine that shows even "just a fluttering" of a flavor can be successfully used in ambrosia.

Related Pages

Supplemental Guides


Wine Guilds/Traders