“Bet Onei Stib Aiko Onei” – Grapes and Cheese


Aralian Sun Wine – a honey coloured wine which has unique refractory properties that amplify incident light causing the liquid to floresce. Specifically shaped glassware is used to further boost the visual. This wine is otherwise typical of white wines with a fruity bouquet pairing well with light meats and soft textured cheeses.

“Artolian? You mean Aralian… of course you do. How could you not? The famous amber liquid is renowned throughout the lands, not just for the sweet notes reminiscent of frost peach, or the euphoric rhapsody of flavours which tickle ones palette just so. No… you probably know it by its more common moniker, ‘Sun Wine’. The wine is renowned for the florescent glow when held in the bright light of a candle or the rays of the sun. It glows as if the sun itself dipped down and left some of its essence behind for you to enjoy in liquid form, all the golden flavour with none of the flame.” – Ca’nep Ronth, Aralian wine merchant

Nevtek – Mead fermeted from a jungle growing fruit similar to a papaya in size and flavour. Both the juice pressed from the fleshy fruit and nectar directly from the tree’s flowers are collected and blended with speciefic spices to give the drink a unique musky warm note. Nevtek keeps well, and it is generally considered better after five or more years of age.

“I am offended that you would accuse me of selling substandard goods my friend. We both know that the guild would have my thumbs and close my shop for such unfair practice. That jar contains nothing but the best nevtak nectar, hand squeezed, and fermented with only the finest kel spice. I dare say if you claim it to be inferior, that it is your palette that lacks substance, and certainly not my product. You will not find a purer produce than Raeos sells, anywhere in all of Waejiradur.” – Raeos, Waejiran wine merchant

Zei-pah – The Ru-Pani sea nomads ferment a drink called zei-pah. Every vu s’vin has a unique recipe or take on the beverage, but the common ingredient is sea water, fermented sea-plants, and plums/peaches, combined with special herbs known only to the Ru-Pani brewmasters. Most report it to have a bitter salty flavour with hints of honey and cherry. The turquoise liquid has fairly high alcohol content, and does seem to improve one’s night vision capabilities. The Ru-Pani purport that the drink grants good luck to the consumer, and as such is often used to toast new ventures, partnerships, and marriages.

“It’s not a trade, it is a cultural practice which all Ru-Pani participate in; either the brewing, or consuption thereof. As to pointers, I recommend getting a decent brewer, like myself, to guide you through your first few batches to ensure you are making it right, and understand the subtle cues given by the batch during the fermenting process. I don’t claim to be best, but I certainly am better than most. Experience and quality ingredients make a big difference. Even so, something as seemingly unrelated as the weather can affect the finished product.” – Z’al Kylee, a brewer of the Ru-Pani

Cheese – Throughout the nations of Entorais there are some many varieties of cheese that it is hard to categorize them fully. They vary in firmness, from spreadable soft curds to hard nearly moistureless bricks. The source, production methods, added ingredients, and methods of preservation further compound the efforts to catologue all cheeses.

“There is much debate between members of the Cheesepressers guild on which is better: Teica cheese, or Rabbuc Cheese. It tends to revolve around one’s personal palette. The former has a softer texture, and creamy sweet note, accented by various herbs. It is a excellent pairing with light breads, fruits, and summer wines. The latter makes much firmer cheese, generally smoked, and waxed to make suitable for travel. This type ages nicely, travels well, and is more often exported. It sharper flavours are generally paired with roasted meats and ales.” – Tiso, Tabrani cheesemonger

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