Wine/Flavors

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	?	Acetic Acid	3	See (1) below.
	Pungency	Ethanol	0
	Odd Chemicals	Fish	4
	Tar	Petroleum	1
Earthyness	Earthyness	Mushrooms	1
Floral Notes	Floral Notes	Orange Blossoms	0
		Linalool	1
		Roses	1
Fruit	Berries	Raspberry	0
	Tree Fruit	Cherry	0
		Peach	0
		Apricot	1
		Apple	3
	Tropical Fruit	Banana	0
	Tropical Fruit	Pineapple	1
Microbiological Smells	Animal Smells	Horsey Smells	4
Microbiological Smells	Yeast	Leesy	2
Nuttiness	Nuttiness	Almond	0
Nuttiness	Nuttiness	Hazelnut	0
Pungency	Coolness	Menthol	0
Pungency	Heat	Hot Alcohol	0	Pung no glass, Heat mid-range, HotA high glass--Tedra
Vegetables	Cooked Notes	Asparagus	1
		Green Olives	1
		Black Olives	<=2
	Freshness	Bell Pepper	0
		Green Beans	1
		Mint	1
		Eucalyptus	2
Woodiness	Burned Smells	Smoke	0
	Resin	Cedar	1
	Resin	Oak	1

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.

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.