Wine/Flavors

T4 Flavors

Taste Category (Tier 1)	Primary Tastes (Tier 2)	Secondary Tastes (Tier 3)	Vintage	Notes
Carmelization	Carmelization	Butter	0
Carmelization	Carmelization	Molasses	1
Chemicals	Pungency	Ethanol	0
Chemicals	Pungency	Hot Alcohol	0	Remove this row based on data in row below?
Pungency	Heat	Hot Alcohol	0	Pung no glass, Heat mid-range, HotA high glass--Tedra
Pungency	Coolness	Menthol	0 or 1	Pung no glass, Coolness and Menthol, same as above. Likely V0, since it was a double flavor yard with the second flavor not seen until the drunken stupor fall (palette increase)-Tedra
?? (prob. chemicals)	Pungency	Menthol	0	Actually same as above?
Coolness (Vint. 0)	-	-	0	Probably needs aging for 2nd and 3rd tiers. MAMTeles
Coolness	Pungency	??	0	Bottle avail. for further testing ~Booklegger
Floral Notes	Floral Notes	??	0
Floral Notes	Floral Notes	Linalool	1
Floral Notes	Floral Notes	Roses	1
Fruit	Berries	Raspberry	0
Fruit	Tree Fruit	Apricot	1
Fruit	Tree Fruit	Cherry	1
Fruit	Tree Fruit	Peach	0
Fruit	Tropical Fruit	Pineapple	1
Vegetables	Cooked Notes	Asparagus	1
Vegetables	Cooked Notes	Green Olives	1
Vegetables	Freshness	Bell Pepper	0
Vegetables	Freshness	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 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

Taste Category (Tier 1)	Primary Tastes (Tier 2)	Secondary Tastes (Tier 3)	Vintage
Carmelization	Carmelization	Butterscotch	1
		Molasses	1
		Chocolate	2
		Soy Sauce	2
Chemicals	Odd Chemical	Sorbate	5
		Fusel Alcohol	10
	Paper	Filter Pads	7
		Wet Cardboards	8
	Petroleum	Kerosene	8
		Diesel	9
		Plastic	10
	Pungency	Ethanol	0
		Sharp Sulfur	1
		Ethyl Acetate	5
	Sulfur	Garlic	3
		Mercaptan	4
		Wet Wool	4
		Burnt Matches	6
		Skunk	6
		Cabbage	7
		Hydrogen Sulphide	8
	??	Fish	6
Earthyness	Moldyness	Dust	3
		Mildew	14
		Moldy Corks	<=18
	(Earthyness?)	Mushrooms	1
Fruity	Berries	Raspberry	0
		Strawberry	1
		Blackberry	3
		Cassis	7
	Citrus Notes	Grapefruit	0
		Lemon	0
	Dried Fruit	Raisin	5
		Strawberry Jam	6
		Prune	11
		Fig	12
	Odd Fruit	Artificial Fruit	7
	Tree Fruit	Peach	0
		Apricot	1
		Apple	3
	??	Methyl Anthranilate	8
Floral Notes	Floral Notes	Orange Blossoms	0
		Linalool	1
		Roses	1
Microbiological Smells	Lactic Acid	Buteric Acid	1
		Sauerkraut	4
	Animal Smells	Sweat	4
		Horsey Smells	6
		Mousy Smells	7
Nuttiness	Nuttiness	Hazelnut	0
		Walnut	4
Oxidation	Oxidation	Acetaldehyde	9
Phenolic Notes	Phenolic Notes	Vanilla	1
Spicyness	Spicyness	Black Pepper	7
		Clove	7
		Licorice	7
Vegetables	Cooked Notes	Asparagus	1
		Artichoke	2
		Green Olives	<=6
	Deep Dried Notes	Tea	4
		Tobacco	6
	Freshness	Bell Peppers	0
		Grass	0
		Stemmy	0
		Mint	1
Woodiness	Burned Smells	Smoke	0
		Burnt Toast	2
		Coffee	2
	Resin	Cedar	1