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Difference between revisions of "User:Spicy/Wine"
| Line 133: | Line 133: | ||
| T5 freshness, tree fruit sauerkraut (at 5 vints) || S5 green olives floral notes eucalyptus || R5 cooked notes || Q5 eucalyptus raisin @ 6 | | T5 freshness, tree fruit sauerkraut (at 5 vints) || S5 green olives floral notes eucalyptus || R5 cooked notes || Q5 eucalyptus raisin @ 6 | ||
|- | |- | ||
| − | | T7 pineapple and tar, lactic acid (at 5 vints) || S7 pineapple tar sauerkraut || R7 tropical fruit burnt toast tar || Q7 thin at 3, freshness and floral notes at 4 | + | | T7 pineapple and tar, lactic acid (at 5 vints) || S7 pineapple tar sauerkraut || R7 tropical fruit burnt toast tar || Q7 thin at 3, freshness and floral notes at 4, eucalyptus and geraniums @6 |
|- | |- | ||
| T9 grass and banana, apple || S9 grass peach banana || R9 peach banana || Q9 grass and fruit | | T9 grass and banana, apple || S9 grass peach banana || R9 peach banana || Q9 grass and fruit | ||
Revision as of 16:48, 9 January 2016
Wine
Tends for Spicy 3
Fat TL -10
Musty SL -11
Rustle MG -1
Sagging PO -5
Shimmer SL -12
Shrivel AS -3
Shrivel PO -10
Wilting PO -7
Tends for Q and S
Sagging TV -8
Wilting AS -3
Musty MG -4
Fat SV -8
Rustle MG -4
Shrivel AS -5
Shimmer AS -11
Tends for G with some Q (low S)
Sagging PO -5
Wilting SV -4
Musty MG -4
Fat TL -10
Rustle PO -3
Shrivel TL -6
Shimmer PO -11
Tends for Pascalito 41
| State | Tend | A | C | G | Q | K | S | V |
|---|---|---|---|---|---|---|---|---|
| Fat | TL | 0 | 4 | 4 | 3 | 4 | 22 | -12 |
| Musty | AS | 3 | -3 | 0 | -3 | 3 | 32 | -5 |
| Rustle | TL | -1 | 1 | 4 | -3 | 0 | 30 | -5 |
| Sagging | AS | -3 | 0 | 2 | 0 | 2 | 8 | -10 |
| Sagging | TV | 1 | 3 | 0 | 2 | -1 | 29 | -10 |
| Shimmer | PO | -2 | -1 | 3 | 4 | 3 | 13 | -1 |
| Shrivel | TL | 4 | -3 | 3 | 4 | -3 | 28 | -2 |
| Wilting | SV | 1 | 1 | 3 | 0 | 0 | 19 | -14 |
| Wilting | TV | 0 | 0 | 0 | 4 | 1 | 5 | -6 |
| Wilting | TL | -3 | 1 | -2 | 0 | -2 | 38 | -5 |
Tends for Pascalito 356
| Tend | A | C | G | Q | K | S | V | Notes |
|---|---|---|---|---|---|---|---|---|
| MG | 1 | 4 | 3 | 3 | 11 | -2 | -4 | Fat |
| PO | 2 | 3 | 4 | 1 | 15 | -3 | -6 | Fat |
| AS | 1 | 2 | 2 | -3 | 15 | 1 | -5 | Musty |
| SV | 8 | 4 | 6 | 0 | 8 | 4 | -6 | Musty |
| PO | 5 | -6 | 2 | 3 | 16 | -2 | -1 | Rustle |
| SL | 0 | 8 | 1 | 1 | 13 | 2 | -11 | Rustle |
| MG | 2 | -3 | 2 | -3 | 14 | 0 | -5 | Sagging |
| TV | -2 | 6 | 3 | 2 | 6 | 3 | -10 | Sagging |
| TL | -6 | 4 | 0 | 1 | 6 | -2 | -7 | Sagging |
| PO | 2 | 8 | -1 | 4 | -3 | -3 | -1 | Shimmer |
| SV | -3 | 6 | 8 | 0 | 11 | -3 | -10 | Shimmer |
| SL | 8 | -3 | 4 | 3 | 14 | 1 | -6 | Shrivel |
| SV | 5 | -2 | 7 | 4 | 16 | 2 | -9 | Shrivel |
| TL | -4 | -1 | 2 | 4 | -1 | -1 | -2 | Shrivel |
| TV | 5 | 8 | 2 | 4 | 8 | 4 | -6 | Wilting |
| TL | 4 | 5 | -1 | 0 | 13 | 4 | -5 | Wilting |
Wine Book 1
28 samples
14 12+% alcohol
14 good quality
7 3+ vintage
Wine Book 2
49 samples
14 Sweet Wines (>10% sugar when bottled)
14 13+% alcohol
21 Very Good Quality Wines
14 5+ vintage
Tastings
| T | S all tested at vint 8 (4 vints old) | R all tested at vint 8 (4 vints old) | Q all tested at vint 8 (4 vints old) |
| T1 garlic sauerkraut (4) | S1 Peach garlic | R1 garlic burnt toast | Q1 garlic |
| T3 grass (at 5 vints) | S3 tree fruit | R3 eucalyptus peach | Q3 grass eucalyptus |
| T5 freshness, tree fruit sauerkraut (at 5 vints) | S5 green olives floral notes eucalyptus | R5 cooked notes | Q5 eucalyptus raisin @ 6 |
| T7 pineapple and tar, lactic acid (at 5 vints) | S7 pineapple tar sauerkraut | R7 tropical fruit burnt toast tar | Q7 thin at 3, freshness and floral notes at 4, eucalyptus and geraniums @6 |
| T9 grass and banana, apple | S9 grass peach banana | R9 peach banana | Q9 grass and fruit |
| T11 banana black olives @7 | S11 tropical fruit walnut | R11 banana nuttiness | Q11 banana, floral notes @6 |
| T13 banana black olives walnut | S13 banana tree fruit walnut | R13 banana walnut | Q13 thin at 3, nuttiness at 4 |
| T15 grass butter mushrooms | S15 grass nuttiness | R15 peach walnut | Q15 peach walnut |
| T17 acetic acid (at 5 vints) mushrooms | S17 apple oak | R17 oak pineapple | Q17 pineapple oak, burned smells at 4 |
| T19 butter oak mint | S19 resin stemmy | R19 oak freshness | Q19 stemmy, oak and petroleum |
P1 butter, earthyness at 1 vint
P2 caramelisation, sharp sulfur, earthyness at 1 vint
P3 thin at 1
P4 thin at 1
P5 thin at 1
P6 sharp sulfur at 1
P7 vanilla at 1
P8 vanilla, roses at 1 vint
P9 sharp sulfur at 1
P10 sharp sulfur at 1
P11 thin at 1
P12
P13 thin at 1 vint
P14 thin at 1 vint
P15 freshness at 1 vint
P16
P17 thin at 1 vint
P18 grass and oak at 1 vint
P19 oak and tar at 1 vint
Tekhi Wines
Vigil Wine by Spicy 6% 7.3%, 4.4 RS, 0.9 tannin, 1.2 acid, white vint 8
Tekhi Tropical is a T13 S19 mix 6.9% alcohol, 2.2 res sugar, 2.9 tannin, 1.5 acid
Tekhi Yorkshire Mixtures 12.1%, 8.6 RS, 4.3 tannin, 2.9 acid, white vint 7
Tekhi Tangy is an equal parts T7 T9 mix 12.2% alcohol, 3.9 res sugar, 1.6 tannin, 2.0 acid
Tekhi T9R3 Sleepy Mixture 12.1%, 5.5 RS, 4.9 tannin, 2.0 acid, white
Tekhi T1S5 Sleeping with the Camels 13.1% 8.3 RS, 11.6 tannin, 2.5 acid, white vint 7
Tekhi S1S3 Rolling Green Hills 13.1%, 8.7 RS, 8.6 tannin, 2.8 acid, white vint 7
Spicy T7R7 Camel Special 13.1%, 5.8 RS, 6.7 tannin, 2.4 acid, white vint 8
Tekhi S11S19 Smooth as Silk 13.1%, 4.1 RS, 6.9 tannin, 2.4 acid, white vint 8
Tekhi Q3R1 Sparkles 13.1%, 3.4 RS, 4.8 tannin, 2.5 acid, white vint 8
Tekhi Q19T11 Rich and Sweet 13.1%, 16.7 RS, 7.5 tannin, 2.8 acid, white vint 8
Tekhi Q9Q17 Fiery Dragons 13.1%, 5.7 RS, 4.8 tannin, 2.2 acid, white vint 8
Tekhi S15R5 Cold Snap 13.2%, 7.7 RS, 5.8 tannin, 2.4 acid, white vint 8
Tekhi S17R9 Lights and Dancing 13.2%, 6.4 RS, 7.6 tannin, 2.0 acid, white vint 8
Spicy T1R15 Garlic Fruits 13.1%, 10.1 RS, 9.3 tannin. 2.8 acid, white vint 9
Spicy T13R17 Olive Tropics 13.1%, 10.2 RS, 8.3 tannin, 3.4 acid, white vint 9
Spicy T5R19 Oak Fresh 13.1%, 5.4 RS, 7.3 tannin, 1.9 acid, white vint 9
Spicy T15T17T19 buttershroom 13.2%, 4.3 RS, 6.2 tannin, 3.1 acid, white vint 9
Vineyards at NICE
All tested at 6 vintages old, except A8 (need to make more tasting bottles for A8 and A20?)
| 20 vegetables odd chemicals @8 | 13 stemmy butter mushrooms | 12 banana melon mushrooms | 5 melon banana @8 | 4 butter melon floral notes |
| 19 butterscotch sauerkraut @8 | 14 tropical fruit wet cardboard @8 | 11 banana sauerkraut apple | 6 banana @8 | 3 grapefruit tropical fruit(3rd vint) apple |
| 18 butterscotch acetic acid walnut | 15 grass resin wet cardboard @8 | 10 banana peach wet cardboard @8 | 7 roses banana @8 | 2 grass acetic acid grapefruit |
| 17 vanilla eucalyptus nuttiness | 16 straw eucalyptus oak | 9 oak butter earthyness | 8 mousey smells black pepper @8 | 1 grapefruit sweat black pepper @8 |
Wine Mixes
A20 11 1 Mix Res sugar 15.5 to 9.4, acid 2.9, tannin 5.7, alcohol 12.2% white wine
A13 3 Mix Res sugar 16.3 to 10.2, acid 2.0, tannin 5.6, alcohol 12.2% white wine
Spicy A2 4 Mix Res Sugar 7.8, acid 3.9, tannin 8.4, alcohol 12.1%, white wine
Spicy A6 14 Mix Res Sugar 13.3, acid 2.4, tannin 10.2, alcohol 12.3% white wine
Spicy A5 7 Mix Res Sugar 7.7, acid 2.5, tannin 8.2, alcohol 12.0%, white wine vint 4
Spicy A8 9 Mix Res Sugar 8.9, acid 2.2, tannin 8.6, alcohol 12.0%, white wine vint 4 (will be spice at vint 11)
Spicy Fruit and Fields A12A16 Res Sugar 5.2, acid 3.2, tannin 9.8, alcohol 12.1%, white wine vint 5
Spicy Melon Surprise A12A19 Res Sugar 6.8, acid 2.8, tannin 7.1, alcohol 12.1%, white wine vint 5
Spicy A10 15 Mix Res Sugar 7.1, acid 2.4, tannin 7.1, alcohol 13.1%, white wine vint 6
Spicy A17 18 Mix Res Sugar 10.1, acid 3.3, tannin 13.7, alcohol 13.0%, white wine vint 6
Spicy A3 A20 Mix RS 12.0, acid 3.5, tannin 10.4, alc 13.1%, white wine vint 9
Spicy A11 A20 Mix RS 8.1, acid 3.1, tannin 7.9, alc 13.1%, white wine vint 9
Possible Wine Flavours
| Taste Category (Tier 1) |
Primary Tastes (Tier 2) |
Secondary Tastes (Tier 3) |
Vintage Appears | Vintage Disappears | Notes |
|---|---|---|---|---|---|
| Carmelization | Carmelization | Butter | 0 | T15 T19 P1 | |
| Butterscotch | 1 | A18 A19 | |||
| Honey | 13 | No | |||
| Molasses | 1 | No | |||
| Chocolate | 2 | No | |||
| Soy Sauce | 2 | No | |||
| Chemicals | Odd Chemicals | Fish | 4 | 9 | No |
| Soap | 7 | 12 | No | ||
| Sorbate | 5 | No | |||
| Fusel Alcohol | 9-11 | No | |||
| Paper | Filter Pads | 7 | No | ||
| Wet Cardboard | ? | No | |||
| Petroleum | Tar | 1 | T7 S7 R7 P19 | ||
| Kerosene | 8 | No | |||
| Diesel | 9 | No | |||
| Plastic | 9 | No | |||
| Pungency | Ethanol | 0 | No | ||
| Sharp Sulfur | 1 | P6 P9 P10 | |||
| Acetic Acid | 3 | A18 T17 | |||
| Ethyl Acetate | 5 | No | |||
| Sulfur | Wet Wool | 4 | No | ||
| Burnt Matches | 6 | No | |||
| Skunk | 6 | No | |||
| Cabbage | 7 | No | |||
| Hydrogen Sulfide | 8 | No | |||
| Mercaptan | 4 | No | |||
| Garlic | 3 | T1 S1 R1 Q1 | |||
| Rubber | 8+ | No | |||
| Earthyness | Earthyness | Mushrooms | 1 | A13 T15 T17 P1 P2 | |
| Dust | 3 | No | |||
| Moldyness | Mildew | 14 | No | ||
| Moldy Cork | ? | No | |||
| Floral Notes | Floral Notes | Orange Blossoms | 0 | No | |
| Linalool | 1 | No | |||
| Roses | 1 | A7 P8 S5 | |||
| Geraniums | 3 | No | |||
| Violet | ? | No | |||
| Fruit | Citrus Notes | Grapefruit | 0-1 | A1 | |
| Lemon | 0 | No | |||
| Berries | Raspberry | 0 | No | ||
| Strawberry | 1 | No | |||
| Cassis | 6 | No | |||
| Blackberry | ? | No | |||
| Dried Fruit | Raisin | 5 | No | ||
| Strawberry Jam | 6 | No | |||
| Prune | ? | No | |||
| Fig | 12 | No | |||
| Odd Fruit | Artificial Fruit | 7 | No | ||
| Methyl Anthranilate | 7 | No | |||
| Tree Fruit | Cherry | 0 | No | ||
| Peach | 0 | A10 R3 S1 R15 Q15 | |||
| Apricot | 1 | No | |||
| Apple | 3 | A3 T9 | |||
| Tropical Fruit | Banana | 0 | A7 A10 T11 T13 S13 R13 | ||
| Pineapple | 1 | S7 R17 Q17 | |||
| Melon | 1 | A4 A5 A12 | |||
| Microbiological Smells | Animal Smells | Horsey Smells | 4 | No | |
| Mousey Smells | 7 | A8 | |||
| Lactic Acid | Saurkraut | 4 | T1 S7 | ||
| Buteric Acid | 0-1 | No | |||
| Sweat | 4 | A1 | |||
| Yeast | Leesy | 2 | No | ||
| Flor Yeast | ? | No | |||
| Nuttiness | Nuttiness | Almond | 0 | No | |
| Hazelnut | 0 | No | |||
| Walnut | 4 | A18 S11 S13 R13 R15 Q15 | |||
| Oxidation | Oxidation | Acetaldehyde | 9 | No | |
| Pungency | Coolness | Menthol | 0 | No | |
| Heat | Hot Alcohol | 0 | No | ||
| Spicyness | Spicyness | Cloves | 7 | No | |
| Licorice | 7 | No | |||
| Black Pepper | 7 | A8 | |||
| Vegetables | Cooked Notes | Asparagus | 1 | No | |
| Green Beans | 1 | No | |||
| Green Olives | 1 | S5 | |||
| Artichoke | 2 | No | |||
| Black Olives | 3 | T11 T13 | |||
| Freshness | Bell Pepper | 0 | No | ||
| Mint | 1 | No | |||
| Eucalyptus | 2 | S5 A16 A17 R3 Q3 Q5 | |||
| Stemmy | 0 | A13 S19 Q19 | |||
| Grass | 0 | A15 T3 T9 T15 S15 P18 | |||
| Deep dried notes | Straw | 2 | A16 | ||
| Tea | 4 | No | |||
| Tobacco | 6 | No | |||
| Woodiness | Phenolic Notes | Vanilla | 1 | A17 P7 P8 | |
| Burned Smells | Smoke | 0 | No | ||
| Burnt Toast | 2 | R7 | |||
| Coffee | 2 | No | |||
| Resin | Cedar | 1 | No | ||
| Oak | 1 | S17 R17 Q17 R19 Q19 P19 |
