“Sweet reds,” he called in fluent Dothraki. I have sweet reds from Lys and Volantis and the Arbor. Whites from Lys, Tyroshi pear brandy, firewine, pepperwine, the pale green nectars of Myr. Smokeberry browns and Andalish sours, I have them, I have them… A tasted for the khaleesi? I have a sweet red from Dorne, my lady, it sings of plums and cherries and rich dark oak. A cask, a cup, a swallow? One taste, and you will name your child after me.” -A Game of Thrones

Wine, like treachery, is everywhere in Westeros. The Arbor is best known for its production of a variety of wines, but Dornish wines are also in high demand.

In the Books:

  • Pale amber wine
  • A golden vintage of wine from the Arbor, rich and fruity
  • Sweet and fruity red Dornish summerwines
  • Sour red wine
  • Dry red wine from the Arbor
  • Heavy strongwine, apparently favored in Dorne
  • Claret
  • White wine from Lys
  • Pepperwine
  • Pale green nectars of Myr
  • Smokeberry browns
  • Andalish sours
  • Pale amber wine
  • A golden vintage of wine from the Arbor, rich and fruity
  • Sweet orange-scented wine
  • Sweetwine, which the orphans of the Greenblood drink
  • Blackberry Wine
  • Apple Wine
  • pale ales and Myrish fire wines to help with digestion
  • Tart persimmon wine
  • Plum Wine

Treatment of Wine- Spiced, Iced, and Sweetened

  • honey sweetened wine
  • hot mulled wine with spices
  • iced wine, for hot weather

Readers’ Suggested Wines:

  • coming soon, with your help!

Wines We’ve Loved:

  • Villa Alena Moscato- from Trader Joe’s, a very sweet white dessert wine, perfect with treacle tarts and sherbet

Homebrew Wine Recipes:

Over at Game of Brews

4 Responses to Wine

  1. Catherina O'Sullivan says:

    Hi,love your receipes..elderflower cordial is divine and goes well with desserts.I have made it and also homemade rasberry and elderflower icecream.Elderflowers can also be made into a white sparkling wine.The elderberrys later in the autumn can be made into a red wine.

  2. Chris B says:

    Addressing the general wine varieties:

    Pale amber wine:
    Initially I thought of an Italian Vin Santo based on the colour but it is, perhaps, too sweet for general drinking and firmly within the dessert category. Recently I came across a variety of German wine called Spätburgunder Weißherbst. It’s a pinot noir grape wine produced only from the juice which, after vinification, has a pale amber colour. For an example see http://www.schelzberg.de/html/weissherbst.htm

    A golden vintage of wine from the Arbor, rich and fruity
    Whenever wines of this sort are mentioned in the books, my thoughts leap to either to drier Madieras or more often Hungarian Tokaji wines. Regarding the qualities, richness applies to a balanced sweetness, and fruitiness the way that the wine exhibits the fruit character of the specific grape type(s) from which it is made. There are two types of tokaji that could be used here; Hárslevelű. and Aszú, the latter of which tends to be sweeter. If you can find it, try and get one with the lower sweetness grading of 3 Puttonyos. http://s7v1.scene7.com/is/image/JohnLewis/230211220?$product$

    Sweet and fruity red Dornish summerwines:
    It’s a pity that there isn’t a wine map of the book series to help say more about the growin climates. Considering Dorne has hills to the west which seem to border a territory not unlike the European plain, I’d say that this is likely the best growing region Dorne could offer for varieties that produce the best sweet and fruity red wines. Therefore, as an attempted equivalent, maybe try some of the reds produced in eastern-Austria/Hungary/Croatia using varieties such as Blaufränkisch.

    Sour red wine:
    I can’t remember reading general sour reds being referred to in the books with any sort of positive connotations; interestingly they notably coincide with Tyrion’s displeasure or helplessness. Sour reds are usually produced by inferior soils, poorly controlled vinification or poor transport conditions; sourness obviously isn’t generally desired as the main character of the wine. Therefore I’d advise using any cheap red.

    Dry red wine from the Arbor:
    Considering latitudes, geography and therefore the likely climate (as well as the value that is seemingly placed upon the wines), maybe try a Rioja.

    Heavy strongwine, apparently favored in Dorne:
    Dorne, being a red wine producing area by the books’ accounts, seems to produce port. Therefore, when buying port as the substitute for Dornish Strongwine, try LBVs (late-bottled vintages) as these often have the best price/quality ratio.

    White wine from Lys:
    Lys resides in a very southerly latitude near what appears to have been the classical world of the books’ history. A greek white wine might therefore suffice here.

    Pale green nectars of Myr:
    Portuguese Vinho Verde would seem to work nicely here, especially considering the geographic location of Myr and subsequently the climate that it would therefore experience.

    Andalish sours:
    The Andals, I think, have something a little roman about them, they having forged an intercontinental territory and introduced a common tongue, and so I’d recommend an italian wine here, namely Valpolicella. It’s produced from the corvina grape variety and characteristically has sour cherry notes, is light bodied and what’s more has an ancient history.

    Sweetwine, which the orphans of the Greenblood drink:
    The rather portuguese/spanish/italian character that Dorne exudes suggests that muscats would make the best offering here.

    Apple Wine:
    This is, of course, made using added yeast as a fermenting agent, and is characterised by a flatness and sourness. To achieve this, try making it with Stayman, Granny Smith or Bramley apple varieties, which have high acidity.

    Now for the more abstract wines….

    Sweet orange-scented wine:
    I was put onto this orange peel wine recipe by a homebrew nut who swears by it. Not tried it myself, yet, but here it is for anybody wanting a go: http://www.ehow.com/how_5868888_make-orange-peel-wine.html Alternatively, try taking a muscat wine and adding a couple of drops of orange essence (of the sort used in baking). It’s very pleasant – I’ve just tried it!

    Smokeberry browns
    Oaked wine can have a smokiness and a brown colour is often the product of the wine having been well aged. As, however, this sounds like some form of berry wine with a smokey flavour, it presents interesting experimental options. There are flavour additives that can give a smokey flavour, which if added to sherry or tawny port (both with brown colours) would produce one albeit strange offering. You could also try smoking berries before fermenting them and seeing what that does to the flavour of the wine produced. Ore you could try adapting this below method for spirits. It could conceivably also work for wines, regular and fortified. http://www.guardian.co.uk/lifeandstyle/wordofmouth/2012/feb/29/how-to-make-smoked-vodka

    Myrish fire wines to help with digestion:
    The question for me is if this is a variety of pepper wine or of spirit? If it’s a pepper wine then I’d recommend using a white (as Myr seems to produce pale wines), specifically gewürztraminer infused with green chilli peppers. Gewürztraminer works well with eastern cuisine and the more gentle burn of the green chilli peppers should help to get a more controlled balance of flavour, without the loss of colouration that red peppers might bring.

  3. Jack Carson says:

    I don’t know a lot about wine, but when I first read the term “strongwine” I figured it was wine with extra alcohol content. Maybe mix some Mogen David with a little grain alcohol. (hey, you wouldn’t want to do that with an expensive wine, right?) Just don’t go boar-hunting afterward.

  4. Mary Losada says:

    what is a good recipe for mulled wine??? I cant seem to find one on here, plz? I want to drink it as i read !!!

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