Wine

The last 50 years of Valdon, the wine business has grown from nearly anything to a quite large deal of the economy and trade of Valdon. Wine has become more accesable for the population and it's not something only the rich can afford, and this sparked a wine revolution in Valdon and people figured out how to make grapes grow in the cold, and made wine from these grapes. Valdon has currently 6 official different kind of grapes which are made into wines. The harvest is what makes the grape harvest so special in Valdon, they let the vines have their grapes well into the winter months which lets them freeze naturally, and then the frozen grapes are harvested and pressed. This gives them a more concentrated taste.
Riesling, the most classic choice for wine for the commoners. It has a high acidity level, which is blended out with a lot of sweetness. It comes from a deep purple grape.
Vidal Blanc, is a very cold-hardy grape with green color. It's able to survive the worst winter conditions of the grapes, and has a very rich flavour of fruityness, pleasant sweetness and a clear finish.
Ehrenfelser, these grapes have a light blue color to them, making them hard to spot on some days. They have a lot of aromatic qualities, almost resembling stone fruits. The grapes also come with some floral characteristics.
Gewürztraminer, these grapes come with the color yellow, and was missunderstood why they had that color from the beginning. It's by far the most sour of the wines, with a lot of dryness and tang. It fits meals, and mainly combinded with fish.
Chenin Blanc, these grapes are grown in more than just Valdon, the grapes are very versatile. In valdon they have a black color to let it absorb more heat from the sun. It has a bit of a hint of honey in the flavour, as well as a vibrant aciditiy.
Cabernet Franc, the most expensive grape in Valdon, a very red grape that is used to make a deep red wine which the richer people drink the most. It has a well balanced sweetness, acidity and for some reason it has a tiny bit of iron as aftertaste.