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Difference between revisions of "Wine/Flavors"

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(Archiving T3 table)
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* Bell Pepper, on the other hand, will show Vegetable, Freshness, and Bell Pepper flavors on different glasses starting at 0 vintages old.
 
* Bell Pepper, on the other hand, will show Vegetable, Freshness, and Bell Pepper flavors on different glasses starting at 0 vintages old.
  
== T3 Flavors ==
+
== Related Pages ==
 
+
* [[Wine/Flavors/T3|T3 Flavors]] - archived to reduce confusion/page length
{| border="1" cellpadding="5"
 
|-
 
! Taste Category (Tier 1) !! Primary Tastes (Tier 2) !! Secondary Tastes (Tier 3) !! Vintage
 
|-
 
|rowspan="4"| Carmelization ||rowspan="4"| Carmelization ||  Butterscotch  ||align="right"| 1
 
|-
 
| Molasses ||align="right"| 1
 
|-
 
| Chocolate ||align="right"| 2
 
|-
 
| Soy Sauce ||align="right"| 2
 
|-
 
|rowspan="18"| Chemicals ||rowspan="2"| Odd Chemical || Sorbate ||align="right"| 5
 
|-
 
| Fusel Alcohol ||align="right"| 10
 
|-
 
|rowspan="2" | Paper || Filter Pads ||align="right"| 7
 
|-
 
| Wet Cardboards ||align="right"| 8
 
|-
 
|rowspan="3"| Petroleum || Kerosene ||align="right"| 8
 
|-
 
| Diesel ||align="right" | 9
 
|-
 
| Plastic ||align="right" | 10
 
|-
 
|rowspan="3"| Pungency || Ethanol ||align="right"| 0
 
|-
 
| Sharp Sulfur ||align="right"| 1
 
|-
 
| Ethyl Acetate ||align="right"| 5
 
|-
 
|rowspan="7"| Sulfur || Garlic ||align="right"| 3
 
|-
 
| Mercaptan ||align="right"| 4
 
|-
 
| Wet Wool ||align="right"| 4
 
|-
 
| Burnt Matches ||align="right"| 6
 
|-
 
| Skunk ||align="right"| 6
 
|-
 
| Cabbage ||align="right"| 7
 
|-
 
| Hydrogen Sulphide ||align="right"| 8
 
|-
 
| ?? || Fish ||align="right"| 6
 
|-
 
|rowspan="4"| Earthyness ||rowspan="3"| Moldyness || Dust ||align="right"| 3
 
|-
 
| Mildew ||align="right"| 14
 
|-
 
| Moldy Corks||align="right"| <=18
 
|-
 
| (Earthyness?) || Mushrooms ||align="right"| 1
 
|-
 
|rowspan="15"| Fruity ||rowspan="4"| Berries || Raspberry ||align="right"| 0
 
|-
 
| Strawberry ||align="right"| 1
 
|-
 
| Blackberry ||align="right"| 3
 
|-
 
| Cassis ||align="right"| 7
 
|-
 
|rowspan="2"| Citrus Notes || Grapefruit ||align="right"| 0
 
|-
 
| Lemon ||align="right" | 0
 
|-
 
|rowspan="4"| Dried Fruit || Raisin ||align="right" | 5
 
|-
 
| Strawberry Jam ||align="right"| 6
 
|-
 
| Prune ||align="right" | 11
 
|-
 
| Fig ||align="right" | 12
 
|-
 
| Odd Fruit || Artificial Fruit ||align="right"| 7
 
|-
 
|rowspan="3"| Tree Fruit || Peach ||align="right"| 0
 
|-
 
| Apricot ||align="right"| 1
 
|-
 
| Apple ||align="right"| 3
 
|-
 
| ?? || Methyl Anthranilate ||align="right"| 8
 
|-
 
|rowspan="3"| Floral Notes ||rowspan="3"| Floral Notes || Orange Blossoms ||align="right"| 0
 
|-
 
| Linalool ||align="right"| 1
 
|-
 
| Roses ||align="right"| 1
 
|-
 
|rowspan="5"| Microbiological Smells ||rowspan="2"| Lactic Acid || Buteric Acid ||align="right"| 1
 
|-
 
| Sauerkraut ||align="right"| 4
 
|-
 
|rowspan="3"| Animal Smells || Sweat ||align="right"| 4
 
|-
 
| Horsey Smells ||align="right"| 6
 
|-
 
| Mousy Smells ||align="right"| 7
 
|-
 
|rowspan="2"| Nuttiness ||rowspan="2"| Nuttiness || Hazelnut ||align="right"| 0
 
|-
 
| Walnut ||align="right"| 4
 
|-
 
| Oxidation || Oxidation || Acetaldehyde ||align="right"| 9
 
|-
 
| Phenolic Notes || Phenolic Notes || Vanilla ||align="right"| 1
 
|-
 
|rowspan="3"| Spicyness ||rowspan="3"| Spicyness || Black Pepper ||align="right"| 7
 
|-
 
| Clove ||align="right"| 7
 
|-
 
| Licorice ||align="right"| 7
 
|-
 
|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
 
|}
 

Revision as of 18:54, 12 February 2009

T4 Flavors

Taste Category (Tier 1) Primary Tastes (Tier 2) Secondary Tastes (Tier 3) Vintage Notes
Carmelization Carmelization Butter 0
Molasses 1
Chemicals Pungency Ethanol 0 Could Chemicals be an assumption?
Pungency Heat Hot Alcohol 0 Pung no glass, Heat mid-range, HotA high glass--Tedra
Coolness Menthol 0
Floral Notes Floral Notes ?? 0
Linalool 1
Roses 1
Fruit Berries Raspberry 0
Tree Fruit Apricot 1
Cherry 1
Peach 0
Tropical Fruit Pineapple 1
Banana 0
Vegetables Cooked Notes Asparagus 1
Green Olives 1
Freshness Bell Pepper 0
Green Beans 1
Woodiness Burned Smells Smoke 0

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

  • T3 Flavors - archived to reduce confusion/page length