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Difference between revisions of "Wine Flavors"
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Each flavor has 3 ''tiers'' listed as ''Taste Category'', ''Primary Tastes'' and ''Secondary Tastes'' in the [[Wine/Flavors|flavor list]]. If the flavor appear as a tier 1 taste it has low complexity, and if it appears as a tier 3 taste it has high complexity. | Each flavor has 3 ''tiers'' listed as ''Taste Category'', ''Primary Tastes'' and ''Secondary Tastes'' in the [[Wine/Flavors|flavor list]]. If the flavor appear as a tier 1 taste it has low complexity, and if it appears as a tier 3 taste it has high complexity. | ||
| − | The complexity depends on so far unidentified attributes of the wine, as well as the quality of your wine glass. | + | The complexity depends on so far unidentified attributes of the wine, as well as the quality of your wine glass. The vineyard location has nothing to do with it. |
Revision as of 09:33, 18 February 2013
This page describes the theory of wine flavors. It is a work in Progress, and some of the ideas here have not been thoroughly tested, so be free to add comments if you have something to add, or your own data do not match the theories on this page.
What is a Flavor?
A bottle of wine contains up to 7 flavors that may be detected when tasting the wine. Whether or not you are able to detect a flavor depends on the intensity of the flavor in the wine and of the wines age. Each flavor has a certain vintage the wine must obtain before the flavor shows. A wine may lose some of its flavors as it age, if alcohol or acid levels are not high enough, but the original flavors are still there even if they cannot be detected when drinking. This means they can still be used for other purposes where the hidden flavor is required.
Flavors originate from the soil where the vinyard is located, and a single vinyard may contain up to 3 flavors. To get more flavors in the wine, grapes from different vinyards must be blended in the barrel. The way flavors are distributed in the soil is as of yet unknown, but the theory so far is there is a flavor strength for each flavor which fluctuates up and down throughout Egypt, and only the flavors with the highest flavor strength gets in the vines.
Flavor Strength
The flavor strength is the level of flavor in the soil, which is carried over to the grapes and eventually the wine. What happens to the flavor strength when grapes are mixed is unknown.
Aging affects the relative strengths of flavors. It is believed each flavor has an ideal age at which it is at max, and the further it is from that age the weaker it becomes.
Flavor Intensity
When you drink a glass of wine, the flavors will show up in different categories in the glass: Overflowing, Bursting, Intense, Ample, Displays, Hints and Fluttering. Each flavor is in a distinct category. The category reflects the intensity of the flavor.
Intensity is determined partially by the relative flavor strength in the grapes. What role the other factors such as the quality, sugar, tannin, acid levels and aging plays is yet unknown, although it is certain that aging plays an important role. In a wine the strongest flavor will always show as overflowing.
When Can a Flavor be Tasted?
The 2 factors determining if a flavor can be tasted is the intensity and the glass quality. The complexity seems to have nothing to do with this.
Flavor Complexity
Each flavor has 3 tiers listed as Taste Category, Primary Tastes and Secondary Tastes in the flavor list. If the flavor appear as a tier 1 taste it has low complexity, and if it appears as a tier 3 taste it has high complexity.
The complexity depends on so far unidentified attributes of the wine, as well as the quality of your wine glass. The vineyard location has nothing to do with it.
