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Difference between revisions of "Wine/Flavors"
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! Taste Category<br>(Tier 1) !! Primary Tastes<br>(Tier 2) !! Secondary Tastes<br>(Tier 3) !! Vintage !! Notes | ! Taste Category<br>(Tier 1) !! Primary Tastes<br>(Tier 2) !! Secondary Tastes<br>(Tier 3) !! Vintage !! Notes | ||
|- | |- | ||
| − | | rowspan= | + | | rowspan=3|Carmelization || rowspan=3|Carmelization || Butter ||align="right"| 0 || |
|- | |- | ||
| Molasses ||align="right"| 1 || | | Molasses ||align="right"| 1 || | ||
|- | |- | ||
| − | + | | Soy Sauce ||align="right"| 2 || | |
|- | |- | ||
|Chemicals || Pungency || Ethanol ||align="right"| 0 || Could Chemicals be an assumption? | |Chemicals || Pungency || Ethanol ||align="right"| 0 || Could Chemicals be an assumption? | ||
| Line 53: | Line 53: | ||
| Green Beans ||align="right"| 1 || | | Green Beans ||align="right"| 1 || | ||
|- | |- | ||
| − | | rowspan= | + | | rowspan=3|Woodiness || rowspan=1|Burned Smells || Smoke ||align="right"| 0 || |
|- | |- | ||
|rowspan=1|?|| Cedar ||align="right"| 1 || | |rowspan=1|?|| Cedar ||align="right"| 1 || | ||
|- | |- | ||
| − | + | | Resin || Oak ||align="right"| 2 || | |
|- | |- | ||
| rowspan=2|Nuttiness || rowspan=2|Nuttiness ||Almond ||align="right"| 0 || | | rowspan=2|Nuttiness || rowspan=2|Nuttiness ||Almond ||align="right"| 0 || | ||
Revision as of 02:39, 17 February 2009
T4 Flavors
| Taste Category (Tier 1) |
Primary Tastes (Tier 2) |
Secondary Tastes (Tier 3) |
Vintage | Notes |
|---|---|---|---|---|
| Carmelization | Carmelization | Butter | 0 | |
| Molasses | 1 | |||
| Soy Sauce | 2 | |||
| 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 | ||
| Earthyness | Earthyness | Mushrooms | 1 | |
| Floral Notes | Floral Notes | Orange Blossoms | 0 | |
| Linalool | 1 | |||
| Roses | 1 | |||
| Fruit | Berries | Raspberry | 0 | |
| Tree Fruit | Apricot | 1 | ||
| Cherry | 1 | |||
| Peach | 0 | |||
| Tropical Fruit | Pineapple | 1 | ||
| Banana | 0 | |||
| Microbiological Smells | Yeast | Leesy | 2 | |
| Vegetables | Cooked Notes | Asparagus | 1 | |
| Green Olives | 1 | |||
| Black Olives | <=2 | |||
| Mushrooms | 0 or 1 | |||
| Freshness | Bell Pepper | 0 | ||
| Green Beans | 1 | |||
| Woodiness | Burned Smells | Smoke | 0 | |
| ? | Cedar | 1 | ||
| Resin | Oak | 2 | ||
| Nuttiness | Nuttiness | Almond | 0 | |
| Hazelnut | 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
- Wine Flavors By Vintage
- T3 Flavors - archived to reduce confusion/page length
