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Difference between revisions of "Wine/Flavors"
From ATITD7
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| Ethanol ||align="right"| 0 || 10-13 || || | | Ethanol ||align="right"| 0 || 10-13 || || | ||
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| − | | Sharp Sulfur ||align="right"| 1 || | + | | Sharp Sulfur ||align="right"| 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 ||align="right"| 3 || 14-19 || || | | Acetic Acid ||align="right"| 3 || 14-19 || || | ||
Revision as of 19:13, 2 October 2017
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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 | Caramel (Oenophile, Book 3) Caramel (Sommelier, Book 4) Cherry, Tea and Caramel (Sommelier, Book 4) |
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| Honey | 13 | Caramel (Oenophile, Book 3) Caramel (Sommelier, Book 4) Cherry, Tea and Caramel (Sommelier, Book 4) |
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| 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 | 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 | ||||
| Buteric Acid | 1 | |||||
| Sweat | 4 | |||||
| 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 | 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
- 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
- *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.
