Vintner Craft

Vintner Hall Description

The Vinter Hall is situated a quarter candlemark walk east from Amethyst Cliff Hold. Like it's neighbor, the Hall is built of sandstone, and comes complete with blue slate roof and floor. A sandstone arch is built over the main entrance with a wine barrel gracing its apex. The two-story building is surrounded by acres of beautiful vineyards. It is able to house 100 comfortably with offices, sleeping quarters and all other necessities for daily living.

Upon entering the Hall, a grand staircase rises up on both sides, leading to the second floor where the staff reside. The plagues did not leave the Vintner Hall unscathed: currently there are just 50 staff residing at the Hall.

Being so close to a Woodsmith Hall has given the Vinter Hall the privilege of having a wooden press and two beautiful carved tables for sorting the grapes. Wooden barrels for the storing of the wines are also easily accessible. Four large sandstone vats, for fermenting the wines are located in a room off to the left. Here Apprentices stir the fermenting wines with wooden paddles. Knee high kegs are surrounding the area, waiting for the time when they can be filled and removed for further aging.

Outside in the courtyard there are wine tasting tables, where visitors are allowed to sample wine. They can also purchase wines for special occasions, such as birthingdays, turn days, and anniversaries. Down a staircase to the right are the cellars, where the wines are stored until they are needed. Large ventilation shafts insure proper aeration and cooling to keep the wines at the correct temperature. The door to the cellars is locked and only a few have the key and access to the heavily guarded wines.

Daily Life

Apprentices

Apprentices at the Hall have a busy schedule. If not in class, they are usually either studying, or doing chores. The apprentices are taught the basics of the craft, with more depth and responsibilities being added as they progress in turns and experience. Examples of basic classes are:

• Reading and writing, if not yet proficient
• Basic education in Hall, Weyr, Hold and its residents, Basic Vintner terminology
• The harvest calendar, Weeding the vineyard
• Basic beer-brewing, Basic vinification.

Chores of junior apprentices usually include simple household chores and (after they’ve passed the weeding test) weeding of the vineyard. On harvest time, everyone is expected to pitch in and junior apprentices are usually given the task of grape-transportation and catering.

When a junior apprentice is deemed ready for promotion, he takes a series of tests – both practical and theoretical – in which he proves his proficiency in the Craft’s basics. If he passes these tests in a satisfactory manner, he is promoted to the rank of senior apprentice.

Senior apprentices are started on their first brewing experiences with low-quality ingredients. Apart from this trial-and-error learning, there are in-depth classes on beer-brewing and vinification. There are tasting classes and when the students are close to promoting to journeymen they may be started on distilling spirits.

Senior apprentices are taken out to the vineyard often and taught the basics of harvesting, pruning, rot-prevention, fertilizing and pest-control. As they improve in these areas their chores will encompass more of those tasks, rather than the weeding and household chores of junior apprentices. During harvest time, the older apprentices are usually the ones doing the grape-picking, overseen by the journeymen.

When he is ready to promote to the rank of journeyman, a senior apprentice goes through a second series of tests, in which he proves he is ready to practise his craft in an independent manner.

Below is the standard apprentice’s schedule:

• 6 c/m Breakfast
• 7 c/m Dormitory clean-up & inspection
• 8 c/m First class session
• 10 c/m Second class session
• 12 c/m Noon meal
• 13 c/m Chore sections/ individualized lessons
• 14 c/m Third class session
• 16 c/m Chore sections/ individualized lessons
• 17 c/m Free time
• 18 c/m Evening meal
• 19 c/m Mandatory study
• 20 c/m Free time
• 21 c/m Light's out

Journeymen

Once a student makes it to journeyman level, he is granted with more responsibility. There are no more 'chores‘ and lessons are more private and specialised. The journeyman are the ones to carry out the day-to-day brewing and vinification processes under the Masters’ supervision. During harvest they are the ones carrying out the Masters’ orders and overseeing the apprentices in their work.

Further on in their career a journeyman might get to teach the apprentices, or be allowed time to experiment. The journeymen are encouraged to take up a speciality and are further taught in that field of interest by a Master. They work on a project within their speciality in order to be promoted to Senior Journeyman. When they reach Senior Journeyman rank, they are expected to take up positions across the continent, to further their independence and gain experience.

Masters

The Masters of the Hall are responsible for the education of both apprentices and journeymen. They oversee the work the journeymen carry out and attempt to further their craft with innovation and experiment. The masters deal with the administrative and political side of their crafts, upholding relations with Holds, Weyrs and other Halls.

Types of Vintners

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.

Wines

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.

• See also Wine Making

Brewer

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.

• See also Beer Making

Ciders

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.

Distiller

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.

• See also Distilling Information

Liquors

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.

Vinegars

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.

General

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!

Harvest Calendar

Dates are tentative and rely on weather and ripeness of grapes for harvesting. Subject to change depending on Hall Master's discretion. Please see Hall Master for Sevenday schedules. This schedule is certainly not complete in chores. Duties may be added as needed.

Key: V=Vineyard & H=Hall/winecellers

Month 1

V: Remove some branches to stimulate growth; weed ground and aisles. Watch out for rot.

Month 2

V: Remove foliage so that air and sunlight can reach grapes.

Month 3

V: Inspect plants after rain or hail that can increase rot in grapes.

3rd or 4th sevenday: harvest begins.

Month 4

V: Finish harvesting grapes. After harvest is complete, spread fertilizer (skin, stalks, and pips)

Month 5

V: Prepare vine for winter: Till foot of vine and clear of soil

Month 6

V: Early pruning. Harvest grapes left for Ice Wines

Month 7

V: Prune as needed

Month 8

H: Work on wine in cellars

Month 9

H: Work on wine in cellars

Month 10

V: Till soil and remove weeds as needed. Late 3rd or 4th sevenday 1st bud break, 1st new growth

Month 11

V: Rapid growth of leaves, shoots, and branches. Flowers become grapes, flowering vines. Exciting moment of growing season.

Month 12

V: Protect from frost: Till soil and remove weeds, add fertilizer.

Month 13

V: Vines pollinate, fertilizer and flower. Vines grow rapidly. Grapes on each bunch grow together. Shoots are trained and removed.

Weeding of the Vineyard

When removing weeds, be sure to remove the entire root system. Simply pulling the top-most part of the plant does not stop the weed's growth. Pulled weeds will be placed into baskets and removed to a designated area for burning. Gloves may be required for removal of some weeds. Also ensure that what is being pulled is in fact a weed. If uncertain, ask any available journeyman.

Common Weeds of the Vineyard

• Feather Fern/ Ferns: Green leafy or feather-like fronds, non-flowering, non-toxic, rapid growth.00
• Grasses: Usually tall, thin blades. They can be a variety of colors (green, yellow, brown, or purple) and grow singly or in bunches. Non-toxic.
• Itch Leaf
• Lur-weed
• Mockweed
• Needlethorn plant: Thick stalk-like appendages with multiple medium-sized thorns protruding from them, broad leaves at the base in groups of three. This plant is rarely found in the vineyards, but apprentices must be able to recognize it on sight. Great care must be taken in handling this plant, since the thorns can shoot out and attack anything that touches the plant. Toxic, gloves required for removal.
• Sawgrass
• Swamp Grass: Broad saw-edged blades of grass
• Sweet Grass: Stem and leaves are short and broad, shoots have long blades, usually purplish in color. Sweet-smelling, non-flowering, non-toxic.
• Tansy: Tall green plant with yellow button-like flowers. Can be toxic if ingested by animals.