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Wine/Flavors
From A Tale in the Desert
Jump to navigationJump to searchT4 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 | 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 | |||
| Mushrooms | 0 or 1 | |||
| Freshness | Bell Pepper | 0 | ||
| Green Beans | 1 | |||
| Woodiness | Burned Smells | Smoke | 0 | |
| ? | cedar | 1 | ||
| 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
- T3 Flavors - archived to reduce confusion/page length
