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Difference between revisions of "Wine/Flavors"
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<!-- ******* CHEMICALS ******* --> | <!-- ******* CHEMICALS ******* --> | ||
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| − | | rowspan=" | + | | rowspan="6"|Sulfur |
| Wet Wool ||align="right"| 4 || See (2) below | | Wet Wool ||align="right"| 4 || See (2) below | ||
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| Hydrogen Sulfide ||align="right"| 8 || | | Hydrogen Sulfide ||align="right"| 8 || | ||
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<!-- ******* EARTHYNESS ******* --> | <!-- ******* EARTHYNESS ******* --> | ||
Revision as of 22:28, 14 November 2010
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 | Odd Chemicals | Fish | 4 | |
| Soap | 7 | |||
| Paper | Filter Pads | 7 | ||
| Petroleum | Tar | 1 | See (3) below | |
| Kerosene | 8 | |||
| Diesel | 9 or 10 | |||
| Pungency | Ethanol | 0 | ||
| Sharp Sulfur | 1 (or 3?) | See (5) below. | ||
| Acetic Acid | 3 | See (1) below. | ||
| Ethyl Acetate | 5 | |||
| Sulfur | Wet Wool | 4 | See (2) below | |
| Burnt Matches | 6 | |||
| Skunk | 6 | |||
| Cabbage | 7 | |||
| Hydrogen Sulfide | 8 | |||
| Mercaptan | 4 | |||
| Earthyness | Earthyness | Mushrooms | 1 | |
| Dust | 4 | |||
| Moldyness | Mildew | 14 | ||
| Floral Notes | Floral Notes | Orange Blossoms | 0 | |
| Linalool | 1 | |||
| Roses | 1 | |||
| Geraniums | 3 | See (4) below | ||
| Fruit | Citrus Notes | Lemon | 1 | |
| Berries | Raspberry | 0 | ||
| Cassis | 6 | See (2) below | ||
| Dried Fruit | Raisin | 5 | ||
| Strawberry Jam | 6 | |||
| Odd Fruit | Artificial Fruit | 7 | ||
| Tree Fruit | Cherry | 0 | ||
| Peach | 0 | |||
| Apricot | 1 | |||
| Apple | 3 | |||
| Tropical Fruit | Banana | 0 | ||
| Pineapple | 1 | |||
| Microbiological Smells | Animal Smells | Horsey Smells | 4 | |
| Mousey Smells | 7 | |||
| Lactic Acid | Saurkraut | 4 | Tier 2 confirmed | |
| Yeast | Leesy | 2 | ||
| Buteric Acid | ? | 0 or 1 | Unsure if 2nd or 3rd Tier | |
| Nuttiness | Nuttiness | Almond | 0 | |
| Hazelnut | 0 | |||
| Walnut | 4 | On Flavor Listing page so added here | ||
| Oxidation | Oxidation | Acetaldehyde | 9 | |
| Pungency | Coolness | Menthol | 0 | |
| Heat | Hot Alcohol | 0 | ||
| Spicyness | Spicyness | Unknown | 7 | See Note 6 |
| Licorice | ? | See Note 7 | ||
| Vegetables | Cooked Notes | Asparagus | 1 | |
| Green Olives | 1 | |||
| Artichoke | 2 | |||
| Black Olives | 3 | |||
| Freshness | Bell Pepper | 0 | ||
| Green Beans | 1 | |||
| Mint | 1 | |||
| Eucalyptus | 2 | |||
| Deep dried notes | Straw | 3 | ||
| Tobacco | 6 | |||
| Woodiness | Burned Smells | Smoke | 0 | |
| Resin | Cedar | 1 | ||
| Oak | 1 |
Notes
- 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. Edit: got Pungency as the 2nd flavor on a different Acetic Acid yard with a 4573 quality glass.
- I also saw only chemicals (5773 glass) and acetic acid(6455 and 9044 glasses), but its possible acetic acid is the middle flavour and we're missing the top - Spicy
- Updated: After further tasting I must have had an error in my tasting notes. It is clear now that sharp sulfur is a tier 3 as shown. This also matches the T3 chart so it makes more sense. (From my tests, I believe Sharp Sulfur is the middle flavor, but it could be Chemicals->Acetic Acid->Sharp Sulfur) - Omari
- The tier 2 flavors didn't show up on these on my table, so pulled them from the T3 wiki-Tedra
- Tar is the top level flavour I saw on a 9k glass, petroleum is the middle flavour that I saw on 5.5k glass - Spicy
- Geraniums seen in wine at 3 vints old, but not tested at 2 vints - Spicy Can confirm 3-Tedra
- This was seen in T3 as vintage 1, can anyone confirm this is true for T4? I have a pungency flavour detected at vintage 3 and suspect this might be it. - Linalia
- I now have two vineyards that have a "Spicyness" flavor, but do not resolve to the Tier 3 flavor. I am growing more grapes with a higher quality and covering more of the area to track down the exact flavor - Telanoc
- After drinking the same Spicyness wine a few times on different glasses I found Licorice on a 9204 quality glass, the wine is 28 vintages old though - EvilSnowman
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
- Flavor Listing - Listing of flavors people currently have. Looking for certain flavors to finish up a wine book and can't find them? Look no further!! Also, feel free to add your flavors today!
- T3 Flavors - archived to reduce confusion/page length
