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Difference between revisions of "Wine/Flavors"
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| Soy Sauce ||align="right"| 2 || | | Soy Sauce ||align="right"| 2 || | ||
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| − | |rowspan=" | + | |rowspan="8"|Chemicals || Sharp Sulfur? || Acetic Acid ||align="right"| 3 || See (1) below. |
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|rowspan="2"| Pungency || Ethanol ||align="right"| 0 || | |rowspan="2"| Pungency || Ethanol ||align="right"| 0 || | ||
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| Odd Chemicals || Fish ||align="right"| 4 || | | Odd Chemicals || Fish ||align="right"| 4 || | ||
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| − | | rowspan=" | + | | rowspan="3"|Sulfur || Wet Wool ||align="right"| 4 || See (2) below |
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| − | | | + | | Burnt Matches ||align="right"| 6 || |
| + | |- | ||
| + | | Skunk ||align="right"| 6 || | ||
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| Tar || Petroleum ||align="right"| 1 || | | Tar || Petroleum ||align="right"| 1 || | ||
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| Earthyness || Earthyness || Mushrooms ||align="right"| 1 || | | Earthyness || Earthyness || Mushrooms ||align="right"| 1 || | ||
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| Roses ||align="right"| 1 || | | Roses ||align="right"| 1 || | ||
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| − | | rowspan= | + | | rowspan=9|Fruit || Berries || Raspberry ||align="right"| 0 || |
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| + | |rowspan="2"|Dried Fruit || Raisin ||align="right"| 5 || | ||
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| − | | | + | | Strawberry Jam ||align="right"| 6 || |
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| rowspan=4|Tree Fruit || Cherry ||align="right"| 0 || | | rowspan=4|Tree Fruit || Cherry ||align="right"| 0 || | ||
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| Pineapple ||align="right"| 1 || | | Pineapple ||align="right"| 1 || | ||
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| − | | rowspan= | + | | rowspan=3 |Microbiological Smells || Animal Smells || Horsey Smells ||align="right"| 4 || |
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| Yeast || Leesy ||align="right"| 2 || | | Yeast || Leesy ||align="right"| 2 || | ||
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| − | + | | Lactic Acid || Saurkraut ||align="right"| 4 || See (2) below | |
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| rowspan=2|Nuttiness || rowspan=2|Nuttiness ||Almond ||align="right"| 0 || | | rowspan=2|Nuttiness || rowspan=2|Nuttiness ||Almond ||align="right"| 0 || | ||
Revision as of 19:22, 14 April 2009
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 | Sharp Sulfur? | Acetic Acid | 3 | See (1) below. |
| Pungency | Ethanol | 0 | ||
| Ethyl Acetate | 5 | |||
| Odd Chemicals | Fish | 4 | ||
| Sulfur | Wet Wool | 4 | See (2) below | |
| Burnt Matches | 6 | |||
| Skunk | 6 | |||
| Tar | Petroleum | 1 | ||
| Earthyness | Earthyness | Mushrooms | 1 | |
| Floral Notes | Floral Notes | Orange Blossoms | 0 | |
| Linalool | 1 | |||
| Roses | 1 | |||
| Fruit | Berries | Raspberry | 0 | |
| Dried Fruit | Raisin | 5 | ||
| Strawberry Jam | 6 | |||
| Tree Fruit | Cherry | 0 | ||
| Peach | 0 | |||
| Apricot | 1 | |||
| Apple | 3 | |||
| Tropical Fruit | Banana | 0 | ||
| Pineapple | 1 | |||
| Microbiological Smells | Animal Smells | Horsey Smells | 4 | |
| Yeast | Leesy | 2 | ||
| Lactic Acid | Saurkraut | 4 | See (2) below | |
| Nuttiness | Nuttiness | Almond | 0 | |
| Hazelnut | 0 | |||
| Pungency | Coolness | Menthol | 0 | |
| Heat | Hot Alcohol | 0 | ||
| Vegetables | Cooked Notes | Asparagus | 1 | |
| Green Olives | 1 | |||
| Black Olives | 3 | |||
| Freshness | Bell Pepper | 0 | ||
| Green Beans | 1 | |||
| Mint | 1 | |||
| Eucalyptus | 2 | |||
| Woodiness | Burned Smells | Smoke | 0 | |
| Resin | Cedar | 1 | ||
| Oak | 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.
- 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
- From my tests, I believe Sharp Sulfur is the middle flavor, but it could be Chemicals->Acetic Acid->Sharp Sulfur - Omari
- The teir 2 flavors didn't show up on these on my table, so pulled them from the T3 wiki-Tedra
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
