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Difference between revisions of "Wine/Flavors"

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All flavors sofar have come up exactly the same as T3, so it might be best to copy things over from the T3 wiki. [[User:Elouamn|Elouamn]] 00:38, 25 January 2009 (EST)
+
<font size="-2">[[Wine|< Wine]]</font>
 +
 
 +
== T4 Flavors ==
  
 
{| border="1" cellpadding="5"
 
{| border="1" cellpadding="5"
 
|-
 
|-
−
! Taste Category (Tier 1) !! Primary Tastes (Tier 2) !! Secondary Tastes (Tier 3) !! Vintage !! Notes
+
! Taste Category<br>(Tier 1) !! Primary Tastes<br>(Tier 2) !! Secondary Tastes<br>(Tier 3) !! Vintage !! Notes
−
|-
 
−
| Carmelization || Carmelization ||  Butter  ||align="right"| 0 || If this is actually vintage 0 and butter rather than butterscotch, it's a change from T3. (OP: Yes it really is, and I agree.)
 
−
|-
 
−
| Fruit || Berries || Raspberry ||align="right"| 0 ||
 
 
|-
 
|-
−
| Fruit || Tree Fruit || Peach ||align="right"| 0 ||  
+
<!-- ******* CARMELIZATION ******* -->
 +
|rowspan="4"| Carmelization
 +
|rowspan="4"| Carmelization
 +
| Butter  ||align="right"| 0 ||
 
|-
 
|-
−
| Fruit || Tree Fruit || Apricot ||align="right"| 0 or 1 ||
+
| Molasses ||align="right"| 1 ||
 
|-
 
|-
−
| Chemicals || Pungency || Ethanol ||align="right"| 0 ||
+
| Chocolate ||align="right"| 2 ||  
 
|-
 
|-
−
| Woodiness || Burned Smells || Smoke ||align="right"| 0 ||  
+
| Soy Sauce ||align="right"| 2 ||  
−
|}
 
−
 
 
−
== Reading The Flavor Chart ==
 
−
 
 
−
'''Vintage''' indicates how old the wine was when the flavor first appeared in the wine.
 
−
* If a wine contains flavors that have not developed at the wine's current vintage age, those flavors will not be detectable when the wine is tasted.
 
−
* If no flavors are detectable, a wine will report as ''Thin'' and not give tasting checks for quality.
 
−
* As the wine ages and flavors come in, the wine will stop being Thin.
 
−
 
 
−
'''Note:''' It is the age on the Secondary Taste that brings the flavor in, ''not'' the Taste Category or Primary Taste.
 
−
 
 
−
For example:
 
−
* Bell Pepper (0) and Mint (1) are both Vegetable/Freshness flavors.
 
−
* If a wine only has the Mint flavor in it, it will report as Thin until it is 1 vintage old (not giving the Vegetable or Freshness flavors).
 
−
* Bell Pepper, on the other hand, will show Vegetable, Freshness, and Bell Pepper flavors on different glasses starting at 0 vintages old.
 
  
−
== T3 Flavors ==
 
−
 
−
{| border="1" cellpadding="5"
 
 
|-
 
|-
−
! Taste Category (Tier 1) !! Primary Tastes (Tier 2) !! Secondary Tastes (Tier 3) !! Vintage
+
<!-- ******* CHEMICALS ******* -->
 +
|rowspan="15"|Chemicals
 +
|rowspan="2"| Odd Chemicals
 +
| Fish ||align="right"| 4 ||
 
|-
 
|-
−
|rowspan="4"| Carmelization ||rowspan="4"| Carmelization ||  Butterscotch  ||align="right"| 1
+
| Soap ||align="right"| 7 ||
 
|-
 
|-
−
| Molasses ||align="right"| 1
+
|rowspan="1"| Paper
 +
| Filter Pads ||align="right"| 7 ||
 
|-
 
|-
−
| Chocolate ||align="right"| 2
+
|rowspan="3"| Petroleum
 +
| Tar ||align="right"| 1 || See (3) below
 
|-
 
|-
−
| Soy Sauce ||align="right"| 2
+
| Kerosene ||align="right"| 8 ||
 
|-
 
|-
−
|rowspan="18"| Chemicals ||rowspan="2"| Odd Chemical || Sorbate ||align="right"| 5
+
| Diesel ||align="right"| 9 or 10 ||
 
|-
 
|-
−
| Fusel Alcohol ||align="right"| 10
+
|rowspan="4"| Pungency
 +
| Ethanol ||align="right"| 0 ||
 
|-
 
|-
−
|rowspan="2" | Paper || Filter Pads ||align="right"| 7
+
| Sharp Sulfur ||align="right"| 1 (or 3?) || See (5) below.
 
|-
 
|-
−
| Wet Cardboards ||align="right"| 8
+
| Acetic Acid ||align="right"| 3 || See (1) below.
 
|-
 
|-
−
|rowspan="3"| Petroleum || Kerosene ||align="right"| 8
+
| Ethyl Acetate ||align="right"| 5 ||
 
|-
 
|-
−
| Diesel ||align="right" | 9
+
| rowspan="5"|Sulfur
 +
| Wet Wool ||align="right"| 4 || See (2) below
 
|-
 
|-
−
| Plastic ||align="right" | 10
+
| Burnt Matches ||align="right"| 6 ||
 
|-
 
|-
−
|rowspan="3"| Pungency || Ethanol ||align="right"| 0
+
| Skunk ||align="right"| 6 ||
 
|-
 
|-
−
| Sharp Sulfur ||align="right"| 1
+
| Cabbage ||align="right"| 7 ||
 
|-
 
|-
−
| Ethyl Acetate ||align="right"| 5
+
| Hydrogen Sulfide ||align="right"| 8 ||
 +
 
 
|-
 
|-
−
|rowspan="7"| Sulfur || Garlic ||align="right"| 3
+
<!-- ******* EARTHYNESS ******* -->
 +
|rowspan="3"| Earthyness
 +
|rowspan="2"| Earthyness
 +
| Mushrooms ||align="right"| 1 ||
 
|-
 
|-
−
| Mercaptan ||align="right"| 4
+
| Dust ||align="right"| 4 ||
 +
|-
 +
|rowspan="1"| Moldyness
 +
| Mildew ||align="right"| 14 ||
 
|-
 
|-
−
| Wet Wool ||align="right"| 4
+
 
 
|-
 
|-
−
| Burnt Matches ||align="right"| 6
+
<!-- ******* FLORAL NOTES ******* -->
 +
|rowspan="4"| Floral Notes
 +
|rowspan="4"| Floral Notes
 +
| Orange Blossoms ||align="right"| 0 ||
 
|-
 
|-
−
| Skunk ||align="right"| 6
+
| Linalool ||align="right"| 1 ||
 
|-
 
|-
−
| Cabbage ||align="right"| 7
+
| Roses ||align="right"| 1 ||
 
|-
 
|-
−
| Hydrogen Sulphide ||align="right"| 8
+
| Geraniums || align="right"| 3 || See (4) below
 +
 
 +
|-
 +
<!-- ******* FRUIT ******* -->
 +
|rowspan="11"| Fruit
 +
|rowspan="2"| Berries
 +
| Raspberry ||align="right"| 0 ||
 +
|-
 +
| Cassis ||align="right"| 6 || See (2) below
 
|-
 
|-
−
| ?? || Fish ||align="right"| 6
+
|rowspan="2"| Dried Fruit
 +
| Raisin ||align="right"| 5 ||
 
|-
 
|-
−
|rowspan="4"| Earthyness ||rowspan="3"| Moldyness || Dust ||align="right"| 3
+
| Strawberry Jam ||align="right"| 6 ||
 
|-
 
|-
−
| Mildew ||align="right"| 14
+
|rowspan="1"| Odd Fruit
 +
| Artificial Fruit ||align="right"| 7 ||
 
|-
 
|-
−
| Moldy Corks||align="right"| <=18
+
|rowspan="4"| Tree Fruit
 +
| Cherry ||align="right"| 0 ||
 
|-
 
|-
−
| (Earthyness?) || Mushrooms ||align="right"| 1
+
| Peach ||align="right"| 0 ||
 
|-
 
|-
−
|rowspan="15"| Fruity ||rowspan="4"| Berries || Raspberry ||align="right"| 0
+
| Apricot ||align="right"| 1 ||
 
|-
 
|-
−
| Strawberry ||align="right"| 1
+
| Apple ||align="right"| 3 ||
 
|-
 
|-
−
| Blackberry ||align="right"| 3
+
|rowspan="2"| Tropical Fruit
 +
| Banana ||align="right"| 0 ||
 
|-
 
|-
−
| Cassis ||align="right"| 7
+
| Pineapple ||align="right"| 1 ||
 +
 
 +
|-
 +
<!-- ******* MICROBIOLOGICAL SMELLS ******* -->
 +
|rowspan="5" |Microbiological Smells
 +
|rowspan="2"| Animal Smells
 +
| Horsey Smells ||align="right"| 4 ||
 
|-
 
|-
−
|rowspan="2"| Citrus Notes || Grapefruit ||align="right"| 0
+
| Mousey Smells ||align="right"| 7 ||
 
|-
 
|-
−
| Lemon ||align="right" | 0
+
|rowspan="1"| Lactic Acid
 +
| Saurkraut ||align="right"| 4 || Tier 2 confirmed
 
|-
 
|-
−
|rowspan="4"| Dried Fruit || Raisin ||align="right" | 5
+
|rowspan="1"| Yeast
 +
| Leesy ||align="right"| 2 ||
 
|-
 
|-
−
| Strawberry Jam ||align="right"| 6
+
|rowspan="1"| Buteric Acid
 +
| ? ||align="right"| 0 or 1 || Unsure if 2nd or 3rd Tier
 
|-
 
|-
−
| Prune ||align="right" | 11
 
 
|-
 
|-
−
| Fig ||align="right" | 12
+
<!-- ******* NUTTINESS ******* -->
 +
|rowspan="3"| Nuttiness
 +
|rowspan="3"| Nuttiness
 +
| Almond ||align="right"| 0 ||
 
|-
 
|-
−
| Odd Fruit || Artificial Fruit ||align="right"| 7
+
| Hazelnut ||align="right"| 0 ||
 
|-
 
|-
−
|rowspan="3"| Tree Fruit || Peach ||align="right"| 0
+
| Walnut ||align="right"| 4 || On Flavor Listing page so added here
 
|-
 
|-
−
| Apricot ||align="right"| 1
+
<!-- ******* OXIDATION ******* -->
 +
|rowspan="1"| Oxidation
 +
|rowspan="1"| Oxidation
 +
| Acetaldehyde ||align="right"| 9  ||
 
|-
 
|-
−
| Apple ||align="right"| 3
+
<!-- ******* PUNGENCY ******* -->
 +
|rowspan="2"| Pungency
 +
|rowspan="1"| Coolness
 +
| Menthol ||align="right"| 0  ||
 
|-
 
|-
−
| ?? || Methyl Anthranilate ||align="right"| 8
+
|rowspan="1"| Heat
 +
| Hot Alcohol || align="right"| 0 ||
 
|-
 
|-
−
|rowspan="3"| Floral Notes ||rowspan="3"| Floral Notes || Orange Blossoms ||align="right"| 0
+
<!-- ******* SPICYNESS ******* -->
 +
|rowspan="2"| Spicyness
 +
|rowspan="2"| Spicyness
 +
| Unknown || align="right"| 7 || See Note 6
 
|-
 
|-
−
| Linalool ||align="right"| 1
+
| Licorice || align="right"| ? || See Note 7
 
|-
 
|-
−
| Roses ||align="right"| 1
+
<!-- ******* VEGETABLES ******* -->
 +
|rowspan="10"| Vegetables
 +
|rowspan="4"| Cooked Notes
 +
| Asparagus||align="right"| 1 ||
 
|-
 
|-
−
|rowspan="5"| Microbiological Smells ||rowspan="2"| Lactic Acid || Buteric Acid ||align="right"| 1
+
| Green Olives ||align="right"| 1 ||
 
|-
 
|-
−
| Sauerkraut ||align="right"| 4
+
| Artichoke||align="right"| 2 ||
 
|-
 
|-
−
|rowspan="3"| Animal Smells || Sweat ||align="right"| 4
+
| Black Olives ||align="right"| 3 ||
 
|-
 
|-
−
| Horsey Smells ||align="right"| 6
+
|rowspan="4"| Freshness
 +
| Bell Pepper ||align="right"| 0 ||
 
|-
 
|-
−
| Mousy Smells ||align="right"| 7
+
| Green Beans ||align="right"| 1 ||
 
|-
 
|-
−
|rowspan="2"| Nuttiness ||rowspan="2"| Nuttiness || Hazelnut ||align="right"| 0
+
| Mint ||align="right"| 1 ||  
 
|-
 
|-
−
| Walnut ||align="right"| 4
+
| Eucalyptus ||align="right"| 2 ||
 
|-
 
|-
−
| Oxidation || Oxidation || Acetaldehyde ||align="right"| 9
+
|rowspan="2"| Deep dried notes
 +
| Straw ||align="right"| 3 ||
 
|-
 
|-
−
| Phenolic Notes || Phenolic Notes || Vanilla ||align="right"| 1
+
| Tobacco  ||align="right"| 6 ||
−
|-
+
|-  
−
|rowspan="3"| Spicyness ||rowspan="3"| Spicyness || Black Pepper ||align="right"| 7
+
 
 +
<!-- ******* WOODINESS ******* -->
 +
|rowspan="3"| Woodiness
 +
|rowspan="1"| Burned Smells
 +
| Smoke ||align="right"| 0 ||
 
|-
 
|-
−
| Clove ||align="right"| 7
+
|rowspan="2"| Resin
 +
| Cedar ||align="right"| 1 ||
 
|-
 
|-
−
| Licorice ||align="right"| 7
+
| Oak ||align="right"| 1 ||  
−
|-
 
−
|rowspan="9"| Vegetables ||rowspan="3"| Cooked Notes || Asparagus ||align="right"| 1
 
−
|-
 
−
| Artichoke ||align="right"| 2
 
−
|-
 
−
| Green Olives ||align="right"| <=6
 
−
|-
 
−
|rowspan="2"| Deep Dried Notes || Tea ||align="right"| 4
 
−
|-
 
−
| Tobacco ||align="right"| 6
 
−
|-
 
−
|rowspan="4"| Freshness || Bell Peppers ||align="right"| 0
 
−
|-
 
−
| Grass ||align="right"| 0
 
−
|-
 
−
| Stemmy ||align="right"| 0
 
−
|-
 
−
| Mint ||align="right"| 1
 
−
|-
 
−
|rowspan="4"| Woodiness ||rowspan="3"| Burned Smells || Smoke ||align="right"| 0
 
−
|-
 
−
| Burnt Toast ||align="right"| 2
 
−
|-
 
−
| Coffee ||align="right"| 2
 
−
|-
 
−
| Resin || Cedar ||align="right"| 1
 
 
|}
 
|}
 +
 +
=== Notes ===
 +
# Acetic Acid was seen on an 8.7k glass, but it could be a Primary rather than Secondary taste.  Only Chemicals were on the lower glasses. Edit: got Pungency as the 2nd flavor on a different Acetic Acid yard with a 4573 quality glass.
 +
##I also saw only chemicals (5773 glass) and acetic acid(6455 and 9044 glasses), but its possible acetic acid is the middle flavour and we're missing the top - Spicy
 +
## Updated: After further tasting I must have had an error in my tasting notes.  It is clear now that sharp sulfur is a tier 3 as shown.  This also matches the T3 chart so it makes more sense. (From my tests, I believe Sharp Sulfur is the middle flavor, but it could be Chemicals->Acetic Acid->Sharp Sulfur) - Omari
 +
# The tier 2 flavors didn't show up on these on my table, so pulled them from the T3 wiki-Tedra
 +
# Tar is the top level flavour I saw on a 9k glass, petroleum is the middle flavour that I saw on 5.5k glass - Spicy
 +
# Geraniums seen in wine at 3 vints old, but not tested at 2 vints - Spicy Can confirm 3-Tedra
 +
# This was seen in T3 as vintage 1, can anyone confirm this is true for T4?  I have a pungency flavour detected at vintage 3 and suspect this might be it. - Linalia
 +
# I now have two vineyards that have a "Spicyness" flavor, but do not resolve to the Tier 3 flavor. I am growing more grapes with a higher quality and covering more of the area to track down the exact flavor - Telanoc
 +
# After drinking the same Spicyness wine a few times on different glasses I found Licorice on a 9204 quality glass, the wine is 28 vintages old though - EvilSnowman
 +
 +
== Reading The Flavor Chart ==
 +
 +
'''Vintage''' indicates how old the wine was when the flavor first appeared in the wine.
 +
* If a wine contains flavors that have not developed at the wine's current vintage age, those flavors will not be detectable when the wine is tasted.
 +
* If no flavors are detectable, a wine will report as ''Thin'' and not give tasting checks for quality.
 +
* As the wine ages and flavors come in, the wine will stop being Thin.
 +
 +
'''Note:''' It is the age on the Secondary Taste that brings the flavor in, ''not'' the Taste Category or Primary Taste.
 +
 +
For example:
 +
* Bell Pepper (0) and Green Beans (1) are both Vegetable/Freshness flavors.
 +
* If a wine only has the Green Beans flavor in it, it will report as Thin until it is 1 vintage old (not giving the Vegetable or Freshness flavors).
 +
* Bell Pepper, on the other hand, will show Vegetable, Freshness, and Bell Pepper flavors on different glasses starting at 0 vintages old.
 +
 +
== Related Pages ==
 +
* [[Wine/Flavors By Vintage|Wine Flavors By Vintage]]
 +
* [[User:Darien/Flavor-Chart | Flavor Listing]] - Listing of flavors people currently have. Looking for certain flavors to finish up a wine book and can't find them? Look no further!! Also, feel free to add your flavors today!
 +
* [[Wine/Flavors/T3|T3 Flavors]] - archived to reduce confusion/page length

Latest revision as of 05:02, 6 June 2010

< Wine

T4 Flavors

Taste Category
(Tier 1)		 Primary Tastes
(Tier 2)		 Secondary Tastes
(Tier 3)		 Vintage Notes
Carmelization Carmelization Butter 0
Molasses 1
Chocolate 2
Soy Sauce 2
Chemicals Odd Chemicals Fish 4
Soap 7
Paper Filter Pads 7
Petroleum Tar 1 See (3) below
Kerosene 8
Diesel 9 or 10
Pungency Ethanol 0
Sharp Sulfur 1 (or 3?) See (5) below.
Acetic Acid 3 See (1) below.
Ethyl Acetate 5
Sulfur Wet Wool 4 See (2) below
Burnt Matches 6
Skunk 6
Cabbage 7
Hydrogen Sulfide 8
Earthyness Earthyness Mushrooms 1
Dust 4
Moldyness Mildew 14
Floral Notes Floral Notes Orange Blossoms 0
Linalool 1
Roses 1
Geraniums 3 See (4) below
Fruit Berries Raspberry 0
Cassis 6 See (2) below
Dried Fruit Raisin 5
Strawberry Jam 6
Odd Fruit Artificial Fruit 7
Tree Fruit Cherry 0
Peach 0
Apricot 1
Apple 3
Tropical Fruit Banana 0
Pineapple 1
Microbiological Smells Animal Smells Horsey Smells 4
Mousey Smells 7
Lactic Acid Saurkraut 4 Tier 2 confirmed
Yeast Leesy 2
Buteric Acid ? 0 or 1 Unsure if 2nd or 3rd Tier
Nuttiness Nuttiness Almond 0
Hazelnut 0
Walnut 4 On Flavor Listing page so added here
Oxidation Oxidation Acetaldehyde 9
Pungency Coolness Menthol 0
Heat Hot Alcohol 0
Spicyness Spicyness Unknown 7 See Note 6
Licorice ? See Note 7
Vegetables Cooked Notes Asparagus 1
Green Olives 1
Artichoke 2
Black Olives 3
Freshness Bell Pepper 0
Green Beans 1
Mint 1
Eucalyptus 2
Deep dried notes Straw 3
Tobacco 6
Woodiness Burned Smells Smoke 0
Resin Cedar 1
Oak 1

Notes

  1. Acetic Acid was seen on an 8.7k glass, but it could be a Primary rather than Secondary taste. Only Chemicals were on the lower glasses. Edit: got Pungency as the 2nd flavor on a different Acetic Acid yard with a 4573 quality glass.
    1. I also saw only chemicals (5773 glass) and acetic acid(6455 and 9044 glasses), but its possible acetic acid is the middle flavour and we're missing the top - Spicy
    2. Updated: After further tasting I must have had an error in my tasting notes. It is clear now that sharp sulfur is a tier 3 as shown. This also matches the T3 chart so it makes more sense. (From my tests, I believe Sharp Sulfur is the middle flavor, but it could be Chemicals->Acetic Acid->Sharp Sulfur) - Omari
  2. The tier 2 flavors didn't show up on these on my table, so pulled them from the T3 wiki-Tedra
  3. Tar is the top level flavour I saw on a 9k glass, petroleum is the middle flavour that I saw on 5.5k glass - Spicy
  4. Geraniums seen in wine at 3 vints old, but not tested at 2 vints - Spicy Can confirm 3-Tedra
  5. This was seen in T3 as vintage 1, can anyone confirm this is true for T4? I have a pungency flavour detected at vintage 3 and suspect this might be it. - Linalia
  6. I now have two vineyards that have a "Spicyness" flavor, but do not resolve to the Tier 3 flavor. I am growing more grapes with a higher quality and covering more of the area to track down the exact flavor - Telanoc
  7. After drinking the same Spicyness wine a few times on different glasses I found Licorice on a 9204 quality glass, the wine is 28 vintages old though - EvilSnowman

Reading The Flavor Chart

Vintage indicates how old the wine was when the flavor first appeared in the wine.

  • If a wine contains flavors that have not developed at the wine's current vintage age, those flavors will not be detectable when the wine is tasted.
  • If no flavors are detectable, a wine will report as Thin and not give tasting checks for quality.
  • As the wine ages and flavors come in, the wine will stop being Thin.

Note: It is the age on the Secondary Taste that brings the flavor in, not the Taste Category or Primary Taste.

For example:

  • Bell Pepper (0) and Green Beans (1) are both Vegetable/Freshness flavors.
  • If a wine only has the Green Beans flavor in it, it will report as Thin until it is 1 vintage old (not giving the Vegetable or Freshness flavors).
  • Bell Pepper, on the other hand, will show Vegetable, Freshness, and Bell Pepper flavors on different glasses starting at 0 vintages old.

Related Pages

  • Wine Flavors By Vintage
  • Flavor Listing - Listing of flavors people currently have. Looking for certain flavors to finish up a wine book and can't find them? Look no further!! Also, feel free to add your flavors today!
  • T3 Flavors - archived to reduce confusion/page length
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