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General Theorizing and Resource Sheets to Help Improve the Quality of Fanfiction in the Pokemon and Pokemon Mystery Dungeon Communities

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Dreary Wine (Cheri Berry)

The brewing process doesn’t really treat this berry kindly, as the lack of any sweetness or tannins makes it hard to brew, and the final product is rather poor on its own. However, it’s lightly spicy flavor can work well as an addition to a sangria as it lends a more intricate flavor to the drink. However, its ability to drain electricity often leaves one feeling a bit sluggish after drinking a large amount of juice from it.

If one were to add this to the brewing process, it’s best paired up with a more mellow wine where it’s subtleties won’t be drowned out, but not so mellow that it comes to the foreground of the drink


Morning Brew (Chesto Berries)

The odd purple color of this drink is never lost on anyone that drinks it, as well as the stimulant effect that Chesto berries have remains, but the effect created by the depressants of the alcohol often leaving one feeling a bit confused if too much has been drank in one sitting.

The Berry has enough tannins to make a drink, but its noticeable dry taste makes it better suited for wines akin to that of champagne. However, it’s distinct lack of sweetness and other flavors often leaves it wanting more, so it’s often used as a sangria base due to its ability to easily take on flavors.


Mellow (Pecha Berry)

Often considered the easiest wine to drink, Mellow retains some of the Pecha’s ability to absorb toxins. Making the proof very low. Some of the sweetness is ultimately lost, but its low alcohol content makes it nice for a casual afternoon. Not only that, but it’s considered one of the easiest wines to make, letting be easily available to the public.

This wine is often enjoyed on its own, but if one’s going for a more romantic feel, then there’s a lot of other types that would work even better.


Water Bitters (Rawst Berry)

Water Bitters is exactly what it says on the box, it’s bitter, this makes it a nice addition to any drink that may be lacking a small note of bitterness. The Rawst berry’s ability to soothe burns has a similar effect to the burning sensation that one might feel after drinking something of high proof. Allowing one to enjoy a much higher proof drink than they might otherwise be able to.

It’s not recommended that you drink it on it’s own, as it doesn’t brew well and the bitterness is often very pronounced as it’s most commonly made as a syrup to concentrate whatever sugar might be in the drink, so beware buying Water Bitters if there’s nothing else to counter balance the drink.


Sour Fire (Aspear Berry)

The sour flavor of Aspear berries lends a refreshing taste to this drink, and its exothermic reaction that it has when it touches the stomach is less pronounced, leaving one wit a very warm sensation that isn’t overwhelming to the senses.

Dues to this trait it’s often used as an additives to cocktails that are served warm, leaving one with a lasting feeling of warmth, it’s often jokingly referred to as Night Brew due to how it can leave one feeling relaxed. However, the drink is almost never served straight.


Runner’s Choice (Leppa Berry)

The drink has a distinctly varied taste to it due to the berry’s naturally odd flavors. The wine doesn’t taste particularly strong though and often means it can easily be overpowered by other flavors.

The drink often leaves one feeling refreshed and energized in small doses, though in larger ones it tends to create a harder crash than usual with an awful hangover, so one should take great care when drinking.


In-Between (Oran Berry)

Oran Berries tend to create an interesting drink that’s often used by restaurants that serve foods that are best taken when the pallet is cleansed between bites (hence the name.) The taste is that of anything but sweet, the brewing process amplifying the already medicinal taste of the berry.

But many bartenders tend to take advantage of this with their drinks as the In-Between is thought to be able to aid with hangovers the next morning, so they have a penchant to put some into their heavier drinks. Whether this is effective or not is unknown, but it’s also found that simply by diluting the drink with other beverages, it gains an odd flavor that can only be described as “deepening the other flavors.” The lack of sugar in the bas berry often means that the final product will taste similar to the berry.


The Cure (Persim Berry)

For a long time, Persim berries have been used to aid with things like memory, so it only makes sense that someone would come along and make alcohol out of it. The experience that one gets from drinking this beverage is considered rather odd, as even whilst getting drunk off of it, the pokemon in question never completely blacks out, making it a dangerous drink. And one that’s rather profitable in the eyes of a shifty bartender. However, in small doses, it can actually make someone much more alert than the base berry.

The berry itself lacks a lot of bitterness, which often makes it feel empty to most tasters, so it’s not uncommon that it’s paired with a small amount of bitters. There’s a mild flavor to it overall and the mellower flavor of it is kept in the final drink.


Luminous Wine (Lum Berry)

The Lum berry has the presence of quinine in it, making the otherwise green drink glow blue under the presence of a black light, hence the name. The wine is considered very valuable because it’s one of the more balanced and mellow wines while having a wide range of flavors that make it an intense experience. Truly a wine that’s meant to be sipped over a long evening on its own merits.


Sitrus Swirl (Sitrus Berry)

A wine with a very distinctive taste, the high value of the initial berry creates an even higher value wine. However, the wine itself has a unique flavor that makes it pair well with savory dishes. It lacks the presence of spice, letting it take on many aromatic flavor s as it is often served, however one must be incredibly careful when making the wine as the sour and bitter aspect of it can easily be brought too far to the forefront while brewing. But if done correctly, it will make for an experience that is a sweet and dry wine with the sour and bitter notes in the background.


Spiced Wine (Figy Berry)

A berry that has a higher sugar content the Cheri berry, Figy’s produce a much hotter brew that’s often had in a similar way to In-Between. However, it’s much better at cleansing the palate than the other brew, even though it’s much harder to brew.

The wine has a distinctive smell that’s due to the sulfur compounds found in the original berry, a good wine is said to be one that’ll put you in tears. This aspect of the wine often makes it useful as a substance to force someone to cry.


Purple Desert (Wiki Berry)

The wine is intensely dry and often served as a type of sparkling wine. The distinctive purple color can make it appear to be Morning Brew. But just a sip will tell you quite otherwise. The drink is very high in tannins, leaving one with a very dry mouth after, making it a good aperitif for foods that have a lot of water in them.


Succor Wine (Mago Berry)

The incredibly sweet nature of the Mago berry is almost never lost in this wine, the vibrant pink color is said to be an indicator of a great batch of this dessert wine. However, the overly sweet taste isn’t for everyone.

As for cocktails, it has some use, as it can be used in place of sugar to sweeten a drink while also adding a nice color and or flavor more complex than a simple syrup ever could.


Emerald Afternoon (Aguav Berry)

The bitter taste and high nutrients of Aguav Berries is most focused in their fibrous green skin, the pink flesh having the more sweet and delicate notes, being known for being eaten raw. Knowing this it’s often common for bitters to be made using the skin. The resulting drink is intensely bitter, but often used for medicinal purposes.

It has a very deep green color, as well as one bottle having enough nutrients to keep one going for a whole day (hence the name, Emerald Afternoon)


Morning Sunshine (Iapapa Berry)

The sour bitters made from the Iapapa have a beautiful orange color to them, most of the sour flavor comes from the seeds of the berry, these seeds are very tiny and stick to the otherwise bland flesh of the fruit, being found on the inside of this berry.

This makes it so that the final drink produced gets its color from the fruit, and the taste from the seeds. If one were to remove the seeds from the equation, they would find themselves with a very unappetizing drink. Though how appetizing it is in the first place varies on the individual. The intensely sour taste is thought to be a suitable replacement for coffee and while the drink is technically considered a bitter, it can be drunk as a shot if it’s watered down by about half.


Razz Rouge (Razz Berry)

This wine is known for coming out tasting similar to a spiced wine. This fact makes it the easiest choice for mulling. However, it has a distinct lack of sweetness that may make it taste odd to some, hence why it’s mulled.

The spiciness of this berry is found in the fruit on the outside, and the dry flavor created by tannins is found in the seeds, this makes the seeds a good choice to add to other wines during the brewing process. 

The flavor is nice and dry as one might expect from a wine, without being too dry, however it has a spicy background to it that can be enjoyed on its own, it’s often recommended to either add a simple syrup to the mulling process or create sangria out of it before said process to sweeten it up a bit.


Black Water (Bluk Berry)

Though the name may be off putting to most, the name comes from its distinctly black color that’s known to stain cloth and overpower the color of almost anything it gets on, however many consider it to be one of the best cheap wines out there, as well as being cheap due to Bluk not being too picky about where it grows.

The wine is dry and sweet, but it lacks a few other flavors to truly make it a great berry for wine, so it often has other berries added to it in small amounts to create an amazing wine, it is said that almost every brewer has their own way of making wine from this berry.


Tropics Wine (Nanab Berry)

A sweet wine with some bitter flavors lying in the background, this is what makes Tropics Wine taste so exotic to most, it has a wet mouth feel and the bitter notes make it taste foreign. This is interesting as the Nanab berry isn’t all too picky about where it grows, making it one of those “we’ll pretend it’s exotic even though it grows quite literally in our backyards.” Even more so being that it was one of the first varieties of berry to have been discovered.

It has certain medicinal applications that make it a popular choice of berry, and even more so for wines as at least one can make the excuse that it’s at least somewhat healthy.

This wine is often brewed as a low proof wine as it’s one of the easiest wines to produce commercially, almost every bar will have it no matter where you go.


The Weeping Brew (Wepear Berry)

A berry that’s often brewed as a bitter, it’s sour and bitter notes make it an almost perfect choice for the drink, as it can add a lovely finish to almost any cocktail. However, it’s also a berry that can be used for wine itself, though it’s often drunk after meals as a shot, as the raw berry is often thought to help digestion.

The drink has a light green color to it, this can be used to a bartender’s advantage to add a nice hue to almost any drink.


Sunrise (Pinap Berry)

The berry has a sour skin and a slightly spicy internal flesh. Each of them being yellow in color. When brewed as a wine, this berry takes on a slight sweetness that can only be described as it flattening out a bit flavor wise, though some of the flavors are lost the sour aspect alongside the slight spiciness of it makes it a wonderful drink to have on a hot summer's day as it’ll cool you down and accelerate the saliva in your mouth.

The skin can be used to make sour bitters that can add a nice yellow color to any drink they’re added to.

The internal flesh also creates a yellow wine, however the flesh is known to have some medicinal uses, making it a nice excuse to go drinking, even if it isn’t the most pleasant when enjoyed on its own, however it can make a nice sangria when other berries are added to it.


Gem Wine (Pomeg Berry)

The Pomeg has a very thick skin with multiple smaller fruits on the inside that have a thin and delicate skin surrounded by a flavorful juice and have a small seed suspended each miniature fruit, the juice is very red and has a tendency to stain clothes as well as having a syrupy consistency that’s often watered down with other berry juices to create wine.

The wine is sweet and dry, similar to that of Black Water, however it has a slight spice to it that makes it slightly more complex in flavors as swell as being slightly thicker than the wine created from Bluk Berries, 


Sailor’s Vodka (Kelpsy Berry)

Kelpsy Berry wine gets its name from the fact that it’s often viewed as a rare berry that grows similarly to a root, giving it a very high starch content, giving it a very dry taste, as well as a slightly bitter and sour taste that makes it unpleasant to eat on its own. Once brewed, the yeast breaks down a lot of the starch present in the base berry, creating a very high proof beverage that would last a long time.

Once brewed it has a slightly bland flavor that makes it a great blank slate for cocktails, The name comes from the fact that Kelpsy grows the best near saltwater and when tasted truly raw and unprepared has a very salty taste, this taste must be boiled out before brewing so that the yeast don’t die from it.


Old Reliable (Qualot Berry)

Qualot is known for growing just about anywhere it can, and it isn’t too picky about where it grows, being able to easily withstand moderate to high humidity and low to heavy rainfall. The wine made from this berry has a nice array of spicy, sweet and sour flavors that make it a good choice for wine.

Due to its availability in just about any environment it’s a wine that’s cheap and easy to drink. However it’s a berry that has a distinct flavor depending on where it’s grown, so some varieties are naturally better than others.


Festival Brew (Hondew Berry)

Due to this berry being slightly rare it’s often used as a gift towards others, it’s not incredibly pleasant on its own though, tending to be somewhat bitter, spicy and dry to the mouth, however, these flavors are what gives it its true purpose as sangria.

It’s considered to be especially valuable for this purpose as the flavors are concentrated by the brewing process, allowing it to take on a lot of other flavors while not being overpowered. This makes it an incredible choice for mixed drinks and punch.


Orange Tang (Grepa Berry)

While the juice goes in as a yellow color, it comes out looking almost orange due to the color it gains from the barrel it’s aged in. The original berry is sweet and tangy, and while this wine is not as sweet, it has the same bite that the original berry does, even if the dry notes are exaggerated quite a bit by the brewing process.

Like most wines of its nature, it’s best enjoyed after a long day of working hard as it’s refreshing without making the mouth water, due to this it’s often enjoyed on its own rather than with a meal.


Cabin Brew (Tamato Berry)

The incredible spice that this berry brings isn’t lost on the drinker as it’s a type of wine that can only be enjoyed by a select few people. However, it has the same effect that the berry does and warms one up from the inside, due to this fact, it's quite common to see this wine appear in many drinks meant for enjoyment during winter or fall.

However, the drink can often leave one feeling a bit sluggish, even if the warm feeling makes them much friendlier. While not the hottest drink, its name comes from the incredible crimson coloration of the wine.


Whiskey Wine (Cornn Berry)

The drink produced by this berry is very well known, as it was one of the first berries to ever be cultivated. The drink it produces is very dry, though it has a slight sweetness that comes through after consuming a decent quantity of the drink. It has a wonderful color that’s a slight red color.

As for cocktails, it’s often used as a base for other flavors, its dryness being a great compliment to sour flavors.


Young Todd (Magost Berry)

This drink has a wonderful sweetness that’s counteracted by a background bitterness that allows it to create a great wine. The bitter parts of this berry are brought near to the foreground but not so close to make it awful. However, it’s often brewed on its own due to its already fine flavors.

The wine is a lovely magenta color that’s appealing to the eye and very distinctive, the color is considered to be one of the ways that this wine is rated though whether it actually has an effect on the final product or not isn’t well known.


Drampa’s Beard (Rabuta Berry)

Often brewed as a bitters, this drink is incredibly bitter and has a background sourness to it that makes it a great garnish on drinks lacking those flavors. The berry itself is hairy and is often eaten peel and all with the hair serves as a cleansing agent for the stomach. Due to this, the drink often has the ground up hair of the fruit suspended in it to help with indigestion.

Due to the rarity and difficulty of cultivation, the drink is rare in some areas and may have never even been heard of by some. But a bar worth its salt will always keep a full bottle of the stuff around.


Medicine Helper (Nomel Berry)

The intensely sour flavor of the berry is so much that it’s said that one bite makes it impossible to taste for three days, with a background spice that does no favors for recovering that taste. The actual brew is a bit lighter than that, the numbing effect only lasting for an hour at most, even with an entire glass. However, this makes it perfect for delivering especially awful medicines that must be taken orally.

The flavor is most concentrated near the tip of the berry, so much higher quality brews will often only use the bottom third of this berry, due to its knock-out taste it’s very hard to rate the flavor or quality of it, however, a longer period of numbness is more desirable for this wine. This aspect of it can help a bartender create a cocktail that’s lighter in flavor, however, they must be careful to not add too much, often adding only a few dashes.


Dragon’s Breath Wine (Spelon Berry)

The Spelon Berry is an uncommon berry that is said to be so spicy that the eater will try to breathe fire after eating just one. And this brew sticks very true to that legend, it often makes heavy use of the oily substance produced by the warts on this berry, often having extra added to make it even spicier.

It’s very hard to enjoy this drink as is so it isn’t uncommon for this brew to be watered down a bit in a 5:1 ratio of cold water to brew, however there may be more or less depending on the brewer and drinker, this releases the oils suspended in the drink creating what is called a “louche.” This louche has a cloudy and almost opalescent color to it that in a good wine should go from red to white as it reaches the top. It isn’t uncommon for a sugar cube or simple syrup to be added to the drink.


Desert Wine (Pamtre Berry)

This wine tastes distinctly dry, even more so than the noticeably dry Whiskey Wine. This one still has a background sweetness that makes it rather enjoyable in small amounts. The brewing process tends to bring forth a slightly bitter taste. The drink is said to help with spicier flavors and helps to drown them out. Due to this, it’s often with a spicy meal if the pokemon in question can’t usually handle spice.

As for cocktails, the drink isn’t a great base for a drink, but often very pleasant as an additive. As it can create a nice dry taste to a drink that’s lacking it without adding very much.


Pink Swirl (Watmel Berry)

The exceedingly sweet taste of Watmel berries is never lost on this drink, and the slight bitterness of the fruit barely helps to balance out the flavors. This wine has an almost surprisingly wet feel to the mouth that can help one feel hydrated even in lower doses. However the almost shockingly sweet taste can turn even some of the pokemon who enjoy sweetness away. This often leads to a longer brewing process that can temper the sweetness a bit, even though it creates a much higher proof wine.

As for cocktails, it’s almost never used in large quantities, as the sweet flavor and high proof is often sickening. But in much lower doses where it’s watered down, it becomes quite pleasant, however, the bartender must be wary as to not add too much.


One Look (Durin Berry)

The name of this wine comes from the tale that says that the berry is so bitter that even looking at it creates a bitter feeling in the mouth. And that the taste and smell is so unpleasant that it’s often never served. However, this bitter aspect makes it a perfect berry for creating bitters.

In cocktails, it’s often used sparingly as far as bitters go, as It can easily overpower the flavor of almost any drink. However the brewing process surprisingly brings out some floral notes to this berry as it tempers a lot of the more unpleasant tastes and smells that the original berry has.


Deception Bitters (Belue Berry)

The deceptively beautiful, glossy, mouth watering appearance and smell of the Belue Berry betrays the intensely sour an unpleasant taste. However, this sour and somewhat spicy taste creates a very good bitters that can requires very little use for great effect.

The actual drink created from this berry is unpalatable at best and requires a lot of water to be enjoyed properly if at all.


Chocca Liquor (Occa Berry)

The Occa Berry has an intense spiciness to it that’s been known to help aid with burns. The berry has a hard outer shell with many large seeds in it when broken open. The seeds are somewhat sour and a little sweet, and often processed into chocolate.

Through combining the seed with a weak base, the more chocolatey flavors are brought out of it and the more sour notes created by acid tamed. The resulting wine can either be somewhat sour or very rich and delicate depending on whether this base is applied or not. Either way, these two types of wine are often enjoyed on their own.


Aeration Wine (Passho Berry)

The Passho Berry has a lot of air bubbles in it that allow it to float in water. Due to this the resulting wine created from this berry is often sparkling and has an almost sea blue color. This oxygenation is jokingly told to help one breathe underwater.

The wine itself is dry and bitter, but this makes it a fairly good base for most cocktails as it can easily take on a bit of sweetness without being overpowered. The wine feels fairly lightweight.


Watt Distillate (Wacan Berry)

The berry has the power to draw up electricity into the berry through the roots, creating a strange and tantalizing taste that ultimately adds a sour taste to an otherwise sweet fruit.

The wine has a tingly feeling when drunk that gives it a unique mouth feel that can’t quite be replicated by any other drink.  This drink is often added to a cocktail to add the feeling it gives, rather than any actual color or flavor.


Green Day (Rindo Berry)

The flavor of this berry has been described as disgustingly “green” tasting as well as smelling similar to a vegetable. It has a bitter flavor, with a somewhat spicy aftertaste with both of these being compounded by the resulting wine. However, much of the odd smell is destroyed after the brewing process, leaving a very floral smell that can add a lot to a drink.

This resulting beverage is actually rather enjoyable and while it’s noticeably green, the taste isn’t as unpleasant, even if it is a bit more bitter tasting.


Ice Wine (Yache Berry)

A wine that’s best served as cold as the berry itself. This drink has a nice balance between dry and sour that makes it incredibly refreshing on a hot day. When chilled, the wine has a certain sweetness that creates a very deep tasting experience that has almost no comparison.

This wine has a lovely light blue color that makes it a great drink to add not only complexity to cold cocktails, but a lovely color as well when used correctly.


Aromatisse Fleur (Chople Berry)

The delicate warmness that the berry adds to the resulting wine is said to even warm up the coldest of hearts. Both literally and metaphorically, making it a popular choice for dates or celebrations of love.

The drink has a deep red color to it that’s very fitting to the passionate experience that it is said to provide. This lovely drink is best enjoyed on it’s own, but can also make a wonderful additive to a drink due to its slight spice and background bitterness.


Doctor’s Order (Kebia Berry)

The base berry is an important ingredient to antidotes. The wine is a black color with a dry taste and sour notes that come through as an aftertaste. The wine itself is generally low proof with a very similar effect to Mellow when drunk.

Due to its black color being not nearly as good at overpowering colors than Black Water, it can be added to cocktails without nearly as much fear to overpowering the color.


Pulped Wine (Shuca Berry)

The actual berry has a pulpy inside that’s sweet and lightly sour that makes it incredibly pleasant to almost any palette. It has a fragrant scent to it that’s tantalizing and something that makes this a very good wine as an additive to other drinks. The brewing process adds a wonderfully complex aroma to it that is considered very important when grading it.

This wine is often bottled with fresh pulp put in the bottle, this is thought to help create a much purer and fragrant wine when opened, as well as create an even more pleasant flavor.


Romeo and Juliet (Coba Berry)

The berry is thought to be a hybrid of two other berries brought together by the winds. This is represented in the name of the wine being of the unison of two star-crossed lovers. The wine is bitter with a somewhat dry aftertaste.

This taste alongside the light blue color makes it a wonderful base for other cocktails. However, it isn’t usually enjoyed on its own.


Fortune Wine (Payapa Berry)

The berry is said to be able to sense emotions, swelling when a living being comes closer to it. The berry is somewhat sour and refreshing with a sweet aftertaste, the slight bitterness in the original berry is just barely brought forward in the resulting brew, creating a lovely drink for a hot day.

When someone gets drunk off of this drink, it’s said that they become more aware of their surroundings rather than less aware, this is likely due to the psychic disposition and almost sapient aspects of the berry. It is also said that if someone is especially upset then the wine tastes much sweeter, though no one knows exactly why this is.


String Wine (Tanga Berry)

An incredibly spicy wine that has slight sour notes to it that make it enjoyable by only a select few. The berry has long, stringy petals that are used to attract bug pokemon, and it’s very common to see these petals attached to the cork of the bottle to suspend the petals in the alcohol as a type of joke to those who know why this is.

Its flavors make it a good additive to a drink, however, it’s a very unpleasant base to a drink.


Rock Brew (Charti Berry)

The name rock brew exists as the Charti Berry has a… “provocative” flavor to those who eat it. This provocation is reflected rather well in the resulting wine. This makes it a very important wine for celebrations of love.

The wine is mainly dry to the taste with a bit of a spicy background. However strange the flavor might be, the wine itself is fairly valuable and almost never served in bars sans special occasions. Though it isn’t uncommon for stores of a certain variety to carry it.


Lucky Spirits (Kasib Berry)

In the old days, Kasib were believed to be a good luck charm of sorts, warding away evil spirits. The taste is very sweet with a dry background that, coupled with its lovely color, makes it a good base for a drink.

This wine is often used as an agent to aid in exorcisms due to the belief that the possessor will latch onto the drink and become drunk. While it isn’t the most common to find this drink in bars, it’s often found in holy places.


Jammed Wine (Haban Berry)

This berry is well known for jam making, and that when it’s boiled, the bitter flavor tends to fade a bit. However, this bitter flavor is what makes it a good wine to begin with. Though the raw berry isn’t very good for creating a wine, the boiling aspect of this berry makes it so that the brewer can control the amount of bitterness in the final drink.

This wine has a background sweetness to it that can be a bit on the difficult side to keep, as the brewing process exaggerates the bitter flavors found in the berry. However, when done well, the resulting brew can be very valuable, the cooking times for the berry are kept very secret by their respective companies.


Midnight Brew (Colbur Berry)

This wine is very sour, with a slight bitterness to it, the resulting color created by the berry is a  dark indigo color, similar to the night sky, hence the name. The berry itself has these small hooks that make it stick to the surface of almost anything it touches, this makes it a fairly common berry to find.

It has a strange mouth feel, that’s almost similar to the berry, as while the flavors aren’t incredibly strong, it has a tendency to stick in the mouth for a long time. This aspect seems to be passed onto almost any wine that it’s added to, making it a great additive to a cocktail that might need a lasting flavor.


Metallic Shine (Babiri Berry)

The resulting wine is very spicy, somewhat dry and… shiny? The Babiri Berry is well known for its ability to purify water, this is due to the silver that’s drawn into the berry from the ground that makes it so resistant to diseases. It also has a penchant for drawing up other types of metallic elements into it that make the resulting brew from it opaque and often very low proof due to yeast having difficulties surviving inside of it.

This colloidal wine leaves a very metallic aftertaste in the mouth but has enough minerals in it to last one quite a while. Due to these aspects, the wine can only be enjoyed by a few pokemon and is rarely used in cocktails beyond a few dashes to give a glittering look to a drink.


Sonoric Brew (Chilan Berry)

The intensely dry and somewhat sweet berry that is the Chilan can be dried out and turned into a musical instrument that makes a strange and almost indescribable sound. This wine shares that sense, as it has an intensely strange but pleasing taste that makes it a preference of bars across the land.

The color of this wine is yellow and said to have a strange consistency that when drunk before singing, it gives a strange sound to the voice, almost sounding like the singer is harmonizing with themselves. This allows for incredible and almost mystical performances to those who know how to use it well.


The Drunken Sailor (Liechi Berry)

The Liechi is said to contain the power of the sea, powering up who ever might eat it. This translates into the wine very well, making whoever drinks it very drunk and very strong. Great for starting bar fights, not so good in high class bars.

However, the flavor of the wine is a strange experience, being only slightly dry to the taste, it has an incredible spice and sweetness that makes it an odd experience to the tongue no matter how many times one might drink it. 


Knight’s Brew (Ganlon Berry)

The intensely dry and bitter taste of the berry is well-known to make whoever eats it as hard as the ground beneath them, or at least that’s how the legend goes. This wine has a subtle sweetness with the flavors aforementioned that make it a very nice wine for the more refined palette.

The wine has a cyan color to it that might be reminiscent of the sky to most people. This makes it a wine that a bartender will want to be careful to keep the color of, often enjoyed with bitters or very small additions of other blue wines that won’t affect the color very much.


The Long Run (Salac Berry)

This berry, both as a wine as the raw product is said to make whoever ingests it run like the wind with both increased stamina and agility. This is said to be both a combination of its power and the flavors, being intensely sweet and sour, with a very slight bitterness that makes it refreshing like no other. However, this berry can only grow at high altitudes with plenty of wind, making it very difficult to grow.

A very high-end bar might serve this drink on its own, or as part of a cocktail. The intense experience that it provides is like no other, being almost like coffee in the amount of energy it provides one with.


Spirit Distillate (Petaya Berry)

A somewhat rare and fickle berry that’s incredibly spicy and bitter with a slight sourness. It’s said to contain the energy of all living things within it. The wine reflects this in its wonderful aromas and energizing flavors.

It’s a wine that’s best reserved for incredible celebrations of life, and often held in high value for its use as an aromatic in cocktails. This drink while having an almost unpleasant flavor, is commonly enjoyed on its own, perhaps there is a small amount of sugar or sweetener of some kind.


Chaotic Brew (Apicot Berry)

A strange and mysterious brew that’s said to increase the ability of the mind, allowing one to focus much better in small doses. This wine has an almost strange ability to shift in colors, the flavors shifting ever so subtly as it does so. However, it retains its original flavors of being incredibly dry and sour, with a faint amount of spice to it.

Even then, the background flavors can shift, at some times it can taste and smell wonderfully fruity, and in the next sip it can taste awfully bitter and metallic with a putrid aroma, it’s a true grab bag of flavors and smells.


Legend Wine (Lansat Berry)

A legendary berry possessing a wonderful spread of flavors. Being wonderfully sweet, somewhat sour and spicy, with a dash of dry and bitter that makes it a perfect wine that can be enjoyed by anyone. And enjoy it they shall as the wine makes one feel fulfilled and happy, alcohol may not be the solution, but it certainly helps for a short while.

However, its rarity and taste make it incredibly expensive, but it’s said that just a sip will bring good fortune for years to come. This berry deserves the legendary status it’s assigned.


Mirage Brew (Starf Berry)

It tastes incredibly similar to the flavor of Legend Wine and holds just as much status. Being just as rare, if not rarer than the Lansat Berry, this wine was said to be drunk by the greatest of heroes. The Berry itself having been said to have been so strong that it only grows at the crossing over of powerful energies.

This wine has an incredible strengthening effect on whomever is lucky enough to ingest it.


Starlight Wine (Enigma Berry)

An intensely spicy wine said to be reminiscent of the fire on the surface of a star. It’s said that this berry can only grow on the places nearest to the stars. Even the wine itself is slightly luminescent, having the occasional sparkle of white in the pitch-black wine.

This drink is said to temporarily protect the drinker using the power of the stars, warding off weakness. As such, this drink is only ever drunk on its own and reserved for only the greatest of celebrations.


Milagro Brew (Micle Berry)

This berry is said to increase the reflexes of whoever ingests this incredibly dry berry. But it has the strange and wonderful side-effect of making almost any food taste sweet. This makes it an incredible addition to almost any cocktail as it can bring out the best flavors in even the most bitter of brews.

As such, this wine is rarely enjoyed on its own, but instead added as a form of garnish to a cocktail, seeing a bottle of this on the shelves is a sign of very high-class bar.


Cream of Ambrosia (Custap Berry)

The flesh of the tough and dry skin is incredibly soft with a custard-like consistency to it that lends an incredible and almost velvety mouthfeel to this cream colored and opaque wine. The taste is intensely sweet and when coupled with its incredibly rich taste often enjoyed alongside other drinks, or sipped over a long period of time.

This wine is the definition of a dessert wine, and while it isn’t the rarest berry, it’s uncommon enough to where it’s a brew that’s somewhat hard to come across. It’s often used in cocktails alongside very bitter wines to add a lovely mouth feel and a nice balance to the flavor.


Popping Champagne (Jaboca Berry)

If the berry is handled roughly, it starts popping violently in an almost rhythmic pattern, spraying intensely bitter and syrupy fluids with seeds suspended inside it just about everywhere. This release of carbon dioxide is often used to create a type of instant champagne. The berry is carefully handled as it’s brewed as it’s slowly eaten by yeast and then carefully bottled and transported.

This suspension of the explosive release is activated when the bottle is shaken, creating a large froth that blows the cork of the bottle for yards. Making this a very popular wine for celebrations, even if it isn’t the most pleasant one to drink on its own.


Toddling Wine (Rowap Berry)

This intensely, almost brutally sour drink was commonly dried and worked into a top-like toy and sold. This use is immortalized in the naming of this wine. However, the wine is somewhat unpleasant, however, it has a certain smell to it that’s wonderful and pungent when it’s been exposed to heat.

This makes it a wonderful garnish for drinks that are set on fire before drinking them as a sort of showmanship trick.


Rose wine (Roseli Berry)

This wine has a wonderfully floral smell to it that matches its floral and sweet flavors that are complicated by a certain background bitterness. This, alongside it being somewhat common, makes it a very good, yet cheap wine.

It’s a wine that has many uses in cocktails, everything from creating a wonderful smell, to having a wonderful base flavor that compliments other flavors rather well.


Iron Mountain Brew (Kee Berry)

This wine is mainly spicy and dry, but it has an undercurrent of just about every other flavor that creates a somewhat enjoyable wine. While the berry only grows in places that have a high amount of minerals and almost gravelly soil. The wine is surprisingly calm flavor wise.

It also has the odd ability to intensify other flavors already present in whatever it might be added to, allowing a bartender to elevate a drink to even higher levels than it may normally be able to go.


Brewers Wine (Maranaga Berry)

This odd, mild smelling berry’s flesh is oddly reminiscent of Nanab Bread when tasted. This creates a sweet wine that tastes very close to beer. This odd mix of bitter and sweet with undercurrents of near every other flavor makes it a wonderfully strange experience to drink.

This wine is best enjoyed on its own without any other additives beyond some citrusy berries or citrus fruits. Though it isn’t rare to see it mixed with hard cider.