Difference between revisions of "Wine/Flavors"

Revision as of 14:10, 2 March 2012

Taste Category (Tier 1)	Primary Tastes (Tier 2)	Secondary Tastes (Tier 3)	Vintage	Notes
Carmelization	Carmelization	Butter	0
		Butterscotch	1
		Honey	?
		Molasses	1
		Chocolate	2
		Soy Sauce	2
Chemicals	Odd Chemicals	Fish	4
	Odd Chemicals	Soap	7
	Paper	Filter Pads	7
	Petroleum	Tar	1
		Kerosene	8
		Diesel	9 or 10
	Pungency	Ethanol	0
		Sharp Sulfur	1-3
		Acetic Acid	3
		Ethyl Acetate	5
	Sulfur	Wet Wool	4
		Burnt Matches	6
		Skunk	6
		Cabbage	7
		Hydrogen Sulfide	8
		Mercaptan	4
		Garlic	3
Earthyness	Earthyness	Mushrooms	1
	Earthyness	Dust	4
	Moldyness	Mildew	14
Floral Notes	Floral Notes	Orange Blossoms	0
		Linalool	1
		Roses	1
		Geraniums	3
Fruit	Citrus Notes	Grapefruit	0-1
	Citrus Notes	Lemon	1
	Berries	Raspberry	0
		Strawberry	1
		Cassis	6
	Dried Fruit	Raisin	5
	Dried Fruit	Strawberry Jam	6
	Odd Fruit	Artificial Fruit	7
	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
	Animal Smells	Mousey Smells	7
	Lactic Acid	Saurkraut	4
	Yeast	Leesy	2
	Buteric Acid	?	0 or 1	Unsure if 2nd or 3rd Tier
Nuttiness	Nuttiness	Almond	0
		Hazelnut	0
		Walnut	4
Oxidation	Oxidation	Acetaldehyde	9
Phenolic Notes	Phenolic Notes	Vanilla	1
Pungency	Coolness	Menthol	0
Pungency	Heat	Hot Alcohol	0
Spicyness	Spicyness	Cloves	7
Spicyness	Spicyness	Licorice	7
Vegetables	Cooked Notes	Asparagus	1
		Green Beans	1
		Green Olives	1
		Artichoke	2
		Black Olives	3
	Freshness	Bell Pepper	0
		Mint	1
		Eucalyptus	2
		Stemmy	0
		Grassy	0
	Deep dried notes	Straw	3
	Deep dried notes	Tobacco	6
Woodiness	Burned Smells	Smoke	0
	Burned Smells	Burnt Toast	2
	Resin	Cedar	1
	Resin	Oak	1

Please put any notes about wine relevant to T6 here. Also check the related links at the bottom of the page for information from T3-T5

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.

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!
Known Flavor locations - 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 Wine Flavors
T4 Wine Flavors
T5 Wine Flavors

@@ Line 26: / Line 26: @@
 |rowspan="17"|Chemicals
 |rowspan="2"| Odd Chemicals
-| Fish ||align="right"| 4 ||
+| Fish ||align="right"| 4 ||  {{6ok}}
 |-
 | Soap ||align="right"| 7 ||