Wine/Flavors

	The following information is gained from users If you find a flavour before/after the vintages indicated below, please update the wiki wiith your findings. If you are not comfortable editing the wiki, please leave an ingame chat with the details to Silden.

Tale 7 Flavors

Taste Category (Tier 3)	Secondary Taste (Tier 2)	Primary Taste (Tier 1)	Vintage First Appears	Vintage Last Appears	Winebook Notes	Notes
Carmelization	Carmelization	Butter	0	42	Caramel (Oenophile, Book 3) Caramel (Sommelier, Book 4) Cherry, Tea and Caramel (Sommelier, Book 4)
		Butterscotch	1	still there 44	Caramel (Oenophile, Book 3) Caramel (Sommelier, Book 4) Cherry, Tea and Caramel (Sommelier, Book 4)
		Honey	13	still there 44	Caramel (Oenophile, Book 3) Caramel (Sommelier, Book 4) Cherry, Tea and Caramel (Sommelier, Book 4)
		Molasses	1		Caramel (Oenophile, Book 3) Caramel (Sommelier, Book 4) Cherry, Tea and Caramel (Sommelier, Book 4)
		Chocolate	2-3		Caramel (Oenophile, Book 3) Caramel (Sommelier, Book 4) Cherry, Tea and Caramel (Sommelier, Book 4)	Very small area (typically 1 coord)
		Soy Sauce	2		Caramel (Oenophile, Book 3) Caramel (Sommelier, Book 4) Cherry, Tea and Caramel (Sommelier, Book 4)	RP (Matk),
Chemicals	Odd Chemicals	Fish	4
		Soap	7			RP (Matk)
		Sorbate	5	10-11		RP (Matk),
		Fusel Alcohol	10
	Paper	Filter Pads	7
		Wet Cardboard	8-9	there 11, gone 13
	Petroleum	Tar	1
		Kerosene	8
		Diesel	9
		Plastic	10
	Pungency	Ethanol	0	10-13
		Sharp Sulfur	1	4-8		With no Acid, Sharp Sulfur did NOT show at Vintage 5, whereas Acid of 8 on the same vineyard did show.
		Acetic Acid	3	14-19
		Ethyl Acetate	5
	Sulfur	Wet Wool	4
		Burnt Matches	6			RP (Matk)
		Skunk	6
		Cabbage	7			RP (Matk),
		Hydrogen Sulfide	8
		Mercaptan	4
		Garlic	3			,
		Rubber	8+
Earthyness	Earthyness	Mushrooms	1
		Dust	3	8-10
	Moldyness	Mildew	14			RP (Matk)
		Moldy Cork	Not there 14, There 17
Floral Notes	Floral Notes	Orange Blossoms	0		Flowers (Sommelier, Book 4)
		Linalool	1		Flowers (Sommelier, Book 4)
		Roses	1		Flowers (Sommelier, Book 4)	RP Akhem
		Geraniums	3		Flowers (Sommelier, Book 4)	RP Akhem
		Violets	2		Flowers (Sommelier, Book 4)
Fruit	Citrus Notes	Grapefruit	0-1	35		RP (Matk)
		Lemon	0
	Berries	Raspberry	0		Berries (Oenophile, Book 3)
		Strawberry	1		Berries (Oenophile, Book 3)
		Cassis	6		Berries (Oenophile, Book 3)
		Blackberry	?		Berries (Oenophile, Book 3)
	Dried Fruit	Raisin	5	Still there 44	Dried Fruit (Oenophile, Book 3)
		Strawberry Jam	6		Dried Fruit (Oenophile, Book 3)
		Prune	11		Dried Fruit (Oenophile, Book 3)
		Fig	12		Dried Fruit (Oenophile, Book 3)	RP (Matk)
	Odd Fruit	Artificial Fruit	7
		Methyl Anthranilate	7
	Tree Fruit	Cherry	0		Cherry, Tea and Caramel (Sommelier, Book 4)
		Peach	0
		Apricot	1
		Apple	3
	Tropical Fruit	Banana	0-1
		Pineapple	1
		Melon	1
Microbiological Smells	Animal Smells	Horsey Smells	4
		Mousey Smells	7
	Lactic Acid	Sauerkraut	4	Still there 44
		Buteric Acid	1
		Sweat	4	Gone by 44
	Yeast	Leesy	2
		Flor Yeast	?
Nuttiness	Nuttiness	Almond	0		Nuts (Sommelier, Book 4)
		Hazelnut	0		Nuts (Sommelier, Book 4)
		Walnut	4		Walnut and Tobacco (Oenophile, Book 3) Nuts (Sommelier, Book 4)	RP (Akhem),
Oxidation	Oxidation	Acetaldehyde	9
Pungency	Coolness	Menthol	0
	Heat	Hot Alcohol	0
Spicyness	Spicyness	Cloves	7		Spice (Oenophile, Book 3)
		Licorice	7		Spice (Oenophile, Book 3)
		Black Pepper	7	still there 44	Spice (Oenophile, Book 3)	RP (Matk)
Vegetables	Cooked Notes	Asparagus	1		Vegetables (Sommelier, Book 4)
		Green Beans	1		Vegetables (Sommelier, Book 4)
		Green Olives	1		Vegetables (Sommelier, Book 4)	(I had one bottle of wine, not there at V1, but there at V6)
		Artichoke	2		Vegetables (Sommelier, Book 4)
		Black Olives	3		Vegetables (Sommelier, Book 4)
	Freshness	Bell Pepper	0			RP (Matk)
		Mint	1	intermittent at 34, gone 36	Coffee and Mint (Oenophile, Book 3)
		Eucalyptus	2
		Stemmy	0
		Grass	0
	Deep dried notes	Straw	2
		Tea	4		Cherry, Tea and Caramel (Sommelier, Book 4)
		Tobacco	6		Walnut and Tobacco (Oenophile, Book 3)
Woodiness	Phenolic Notes	Vanilla	1	19-28
	Burned Smells	Smoke	0
		Burnt Toast	2
		Coffee	2		Coffee and Mint (Oenophile, Book 3)
	Resin	Cedar	1
		Oak	1			RP (Matk),

Notes

1. Please put any notes about wine relevant to T7 here. Also check the related links at the bottom of the page for information from T3-T6
2. *Flavours on a single vine (with three flavours) for Sharp Sulfur appeared only until V5 (gone by V6), but when multiple vines put into a single barrel, the Sharp Sulfur remained until V8.

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

• Talk Page on Wine Flavors
• Further information on Flavors