ot been without some positive results Imported vines simply will not grow in Caladan soil under the Delta Pavoms rays On the other hand native root-stocks take grafting readily, the traditional problem has been that these rootstocks mtro duce a strong musuness into the Savor of the wines produced by whatever fruitstocks are grafted onto them Between this difficulty and the absence of a natural fermentation yeast in the planet's atmosphere, the trials facing the vintner on Caladan are formidable indeed Perhaps no commercially feasible solution to the problems will ever be found, but laboratory and hothouse work m the areas of plant hybridization, climate control, bacteriology, and nontraditional wmemaking technique have at least made it possible for the Atreides nobles to grace their tables and to cement then: ceremonies with wines of three varieties These are CASYRACK A dry, full-bodied, intensely flavorful and long-lived red wine, developing nuances and subtle complexities in the bottle for as long as fifty or seventy five years after corking when it is produced in a favorable climate However, Caladaman Casyrack is dun and harsh when young, though the harshness tends to mellow out before the dimness becomes downright anemia The rule of thumb is that it should not be drunk before it is five years old, but must be consumed before its eighth birthday Rarely, an exceptional bottling will last much longer According to legend, the original fruitstock was brought by the Atreides family among its heirlooms when first it came to Caladan Casyrack remains the favorite Atreides ceremonial wine, more perhaps because of tradition than because of continuing quality The wine does not travel well, and the best Caladaman Casyrack does not leave the Atreides family compound BORNOLLA The most promising wine produced on Caladan A light red wine, always a trifle rough and highly alcoholic (usually around 16%), its origins are unclear It seems to be the result of uncontrolled hybridization over a period of some centimes among hothouse and native grape vaneties Well-made Bornolla is fresh-tasting and slightly yeasty, a remarkably fruity wme The Cala daman mustiness which is the bane of vintners the planet over is almost totally absent from Bornolla until the wine enters into its third year hence it should be drunk while it is still quite young Oenologists continue to experiment with nontraditional vmifying techniques in the attempt to eliminate that characteristic mustiness altogether If ever they are successful, and if the wine then proves capa ble of travel and long term aging Caladan may finally join the ranks of first-class wme producing worlds The Atreides family clearly would like to see this happen DELKAI Never much better than ordinary, Delkai can be a pleasant and fruity-enough sweet white wine It is the only commercially available wme on Caladan which is produced entirely from native grapes remarkable enough for that reason alone There are a dozen or more different methods of producing the wine, each one a chemical process that is the jealously guarded secret of a single family Depending on the producer the wine may vary from emerald green to straw colored and from syrupy s.