Wine/Flavors

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T4 Flavors

Taste Category (Tier 1)	Primary Tastes (Tier 2)	Secondary Tastes (Tier 3)	Vintage	Notes
Carmelization	Carmelization	Butter	0
		Molasses	1
Carmelization	Carmelization	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
Woodiness	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