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FAQ / Life on Pern / Craft Information / Vintner Craft

Last updated 24th August 2017 by Suzee

Types of Vintners

Article by: Eimi

Every Vintner has been trained in all of the different aspects of the Craft. Some choose to specialize, some do not. That choice can effect the types of jobs a Vintner might do, and where they will be assigned as journeymen.


Vintners who specialize in wines learn the finer points of making, storing, and tasting wines. They would likely be assigned to locations that have large vineyards for wine making (though not all wine is made from grapes). Those Vintners might also be needed to act as a sommelier, which is one who can not only recommend wines for different occasions, but they would also act as stewards of the wine cellar. This means they would be likely to be working in Halls or Holds with large wine cellars, especially if the locations have taverns that specializes in wines.


Brewers are skilled in the art of brewing beer or rivergrain wine (which despite the name is brewed, not aged). As fields of different types of grain are far more prevalent than vineyards, many locations would have their own local brewery to make beer and ale for their residents and some would produce brews for revenue and tithing as well. A brewery would not have to be associated with a tavern, though many would be. Some brewers might even be called on to help manage the establishment. Therefore a brewer could be assigned to a Hall, Hold, or runner station with a tavern.


Those who specialize in cider are not as widely sought after as Wine and Brewer Vintners are. Though cider can be made from different types of fruit, the base of all ciders are made from redfruit. Therefore, most Cider Vintners would work in Holds or taverns located in cooler climates that are known for their redfruit production.


Because of the high alcohol content, distilled spirits are not as widely produced as beer and wine. Distillers, who make beverages such as whiskey, brandy, white liquor, rum, etc, would probably be found in Holds or taverns that have their own distilleries. Those distilleries would reflect the climate in which they are located. For example, a mountain hold in the far south would more likely be making whiskey than rum. Rum might need large amounts of sweetcane, which is grown in hotter climates. Many distilled beverages require high quality water, and mineral rich spring water would be preferred. Therefore many distilleries are located around mountain springs. Distillers would work mainly in Holds and taverns located around springs or other clear sources of preferably running water, and in locations that produce large amounts of the ingredients needed for that particular spirit.


Liquors are distilled beverages which are flavored with spices, fruits, or nuts. Those who make liquors would have a working knowledge of how to run a distillery and can either make their own original alcohol for their purpose, or can use alcohol produced by other Vintners in which they soak their ingredients to change the flavor. Though not a liquor, they can also make non-alcoholic syrups from fruits which can be diluted and enjoyed as a refreshing drink by the whole family. Liquor Vintners might work in partnership with a distiller so they can leave the process of making the alcohol to them while they concentrate on flavoring it. They would likely be found working in Holds or taverns that have their own distillery producing alcoholic beverages, either overseeing the whole process, or if a Hold can afford it, they would work with another Distiller Vintner. Local resources would most likely be used in the making of their product.


Vinegar is made when ethanol (alcohol) and oxygen are converted into an acid through the presence of a bacteria. This can happen accidentally, in which case that is often considered a disaster! However, some Vintners purposefully add the bacteria to different kinds of alcohol in order to create vinegar, which is used in medicines, cooking, cleaning, or the preserving of vegetables (pickling). These Vintners would most likely be assigned to Holds which produce alcoholic beverages, be it wine, beer, cider or distilled liquors, because of the availability of the ingredients necessary. The vinegar they make would depend heavily on the region to which they are assigned. For example, it would not be likely a Vintner would be making redfruit cider vinegar in a tropical climate. A vinegar specialist may work with another Vintner and use the alcohol they produce, or can make their vinegar independently from start to finish.


All vintners have a basic knowledge of the fundamentals of the different methods of creating alcoholic beverages. Not all feel the need to specialize. Those who do not choose to specialize are often assigned to assist in vineyards, breweries, cider mills or distilleries. In that case, the vintner would be assigned to locations with operations and income large enough to warrant multiple vintners. They may also assist in larger wine cellars. Some general Vintners would be assigned to Holds, Halls, or taverns which do not have extensive winecellars and only make alcoholic drinks for their local residents. It is unlikely that a general Vintner would be solely in charge of making alcoholic drinks for widespread distribution as their products would be considered inferior quality to those made by specialists. This is, of course, often an unfair assumption but a widespread opinion nonetheless. General Vintners can be assigned to any size Hold, Hall, or tavern, in any climate, and to make any type of alcoholic beverage.

NOTE: These are guidelines for where Vintners might be located, not set rules. Even specialists can be assigned to perform duties outside their particular field of study!

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