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Wine/Flavors
From ATITD6
Jump to navigationJump to searchTale 6 Flavors
| 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 |
|
| Soap | 7 |
| ||
| Sorbate | ? | |||
| Fusel Alcohol | 14-16 |
| ||
| Paper | Filter Pads | 7 | ||
| Wet Cardboard | ? | |||
| Petroleum | Tar | 1 |
| |
| Kerosene | 8 | |||
| Diesel | 9 |
| ||
| Plastic | 9 |
| ||
| 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 |
| ||
| Rubber | ? |
| ||
| Earthyness | Earthyness | Mushrooms | 1 |
|
| Dust | 4 |
| ||
| Moldyness | Mildew | 14 |
| |
| Moldy Cork | ? | |||
| Floral Notes | Floral Notes | Orange Blossoms | 0 |
|
| Linalool | 1 | |||
| Roses | 1 | |||
| Geraniums | 3 |
| ||
| Violet | ? | |||
| Fruit | Citrus Notes | Grapefruit | 0-1 |
|
| Lemon | 1 |
| ||
| Berries | Raspberry | 0 |
| |
| Strawberry | 1 |
| ||
| Cassis | 6 |
| ||
| Blackberry | ? | |||
| Dried Fruit | Raisin | 5 |
| |
| Strawberry Jam | 6 | |||
| Prune | ? | |||
| Fig | ? | |||
| Odd Fruit | Artificial Fruit | 7 |
| |
| Methyl Anthranilate | 7 |
| ||
| Tree Fruit | Cherry | 0 |
| |
| Peach | 0 |
| ||
| Apricot | 1 | |||
| Apple | 3 |
| ||
| Tropical Fruit | Banana | 0 | ||
| Pineapple | 1 |
| ||
| Melon | ? | |||
| Microbiological Smells | Animal Smells | Horsey Smells | 4 | |
| Mousey Smells | 7 |
| ||
| Lactic Acid | Saurkraut | 4 |
| |
| Buteric Acid | 0-1 |
| ||
| Lactic Acid | 1 |
| ||
| Sweat | ? | |||
| Yeast | Leesy | 2 |
| |
| Flor Yeast | ? | |||
| Nuttiness | Nuttiness | Almond | 0 |
|
| Hazelnut | 0 |
| ||
| Walnut | 4 |
| ||
| Oxidation | Oxidation | Acetaldehyde | 9 | |
| Pungency | Coolness | Menthol | 0 | |
| Heat | Hot Alcohol | 0 | ||
| Spicyness | Spicyness | Cloves | 7 | |
| Licorice | 7 |
| ||
| Black Pepper | ? | |||
| 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 | |||
| Grass | 0 |
| ||
| Deep dried notes | Straw | 3 | ||
| Tea | 4 |
| ||
| Tobacco | 6 |
| ||
| Woodiness | Phenolic Notes | Vanilla | 1 |
|
| Burned Smells | Smoke | 0 |
| |
| Burnt Toast | 2 | |||
| Coffee | 2 |
| ||
| Resin | Cedar | 1 |
| |
| Oak | 1 |
Notes
- 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
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.
