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Difference between revisions of "User:Spicy/Wine"

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Line 182: Line 182:
 
| T || S || R  || Q || P || O @3|| M || K
 
| T || S || R  || Q || P || O @3|| M || K
 
|-
 
|-
−
| T1 garlic sauerkraut cabbage @8 || S1 Peach garlic cabbage @7 || R1 garlic burnt toast @6 || Q1 garlic '''black pepper''' @8 || P1 butter earthyness @7 || O1 butter mushroom @4 || M1 thin || K1 thin
+
| T1 garlic sauerkraut cabbage @8 || S1 Peach garlic cabbage @7 || R1 garlic burnt toast @6 || Q1 garlic '''black pepper''' @12 || P1 butter earthyness @7 || O1 butter mushroom @4 || M1 thin || K1 thin
 
|-
 
|-
 
| T2 || S2 || R2 || Q2 || P2 '''caramelisation''', sharp sulfur, earthyness @1 || O2 butter mushroom @4 || M || K
 
| T2 || S2 || R2 || Q2 || P2 '''caramelisation''', sharp sulfur, earthyness @1 || O2 butter mushroom @4 || M || K
 
|-
 
|-
−
| T3 grass cabbage @10 || S3 tree fruit cabbage @7 || R3 eucalyptus peach cabbage || Q3 grass eucalyptus cabbage || P3 artichoke eucalyptus burnt matches || O3 mushrooms freshness @4 || M3 freshness || K3 freshness
+
| T3 grass cabbage @10 || S3 tree fruit cabbage '''prune''' || R3 eucalyptus peach cabbage || Q3 grass eucalyptus cabbage || P3 artichoke eucalyptus burnt matches || O3 mushrooms freshness @4 || M3 freshness || K3 freshness
 
|-
 
|-
 
| T4 || S4 || R4 || Q4 || P4 eucalyptus sulfur filter pads || O4 eucalyptus @4 || M || K
 
| T4 || S4 || R4 || Q4 || P4 eucalyptus sulfur filter pads || O4 eucalyptus @4 || M || K
Line 194: Line 194:
 
| T6 || S6 || R6 || Q6 || P6 sharp sulfur straw eucalyptus || O6 vanilla acetic acid eucalyptus || M || K
 
| T6 || S6 || R6 || Q6 || P6 sharp sulfur straw eucalyptus || O6 vanilla acetic acid eucalyptus || M || K
 
|-
 
|-
−
| T7 pineapple and tar, lactic acid (at 5 vints) || S7 pineapple tar sauerkraut @6 || R7 tropical fruit burnt toast tar || Q7 eucalyptus and geraniums @9 || P7 vanilla deep dried notes(straw) eucalyptus || O7 vanilla butter eucalyptus || M7 caramelization || K7 butterscotch pineapple
+
| T7 pineapple and tar, lactic acid (at 5 vints) || S7 pineapple tar sauerkraut @6 || R7 tropical fruit burnt toast tar || Q7 eucalyptus geraniums odd chemicals(@12) || P7 vanilla deep dried notes(straw) eucalyptus || O7 vanilla butter eucalyptus || M7 caramelization || K7 butterscotch pineapple
 
|-
 
|-
 
| T8 || S8 || R8 || Q8 || P8 vanilla roses deep dried notes (straw) || O8 butter vanilla mushrooms || M || K
 
| T8 || S8 || R8 || Q8 || P8 vanilla roses deep dried notes (straw) || O8 butter vanilla mushrooms || M || K
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| T10 || S10 || R10 || Q10 || P10 sharp sulfur '''soy sauce''' apple @5 || O10 tropical fruit, earthyness, lactic acid @4 || M || K
 
| T10 || S10 || R10 || Q10 || P10 sharp sulfur '''soy sauce''' apple @5 || O10 tropical fruit, earthyness, lactic acid @4 || M || K
 
|-
 
|-
−
| T11 banana black olives @10 || S11 tropical fruit '''walnut''' @7 || R11 banana '''nuttiness''' @10 || Q11 banana, geraniums fusel alcohol || P11  garlic mousy smells @7 || O11 soy sauce garlic sweat @4 || M11 fruit tropical fruit @2 || K11 citrus notes tropical fruit
+
| T11 banana black olives @10 || S11 tropical fruit '''walnut prune''' || R11 banana '''nuttiness prune''' || Q11 banana, geraniums fusel alcohol || P11  garlic mousy smells @7 || O11 soy sauce garlic sweat @4 || M11 fruit tropical fruit @2 || K11 citrus notes tropical fruit
 
|-
 
|-
 
| T12 || S12 || R12 || Q12 || P12 grass garlic mousy smells || O12 garlic sweat @4|| M || K
 
| T12 || S12 || R12 || Q12 || P12 grass garlic mousy smells || O12 garlic sweat @4|| M || K

Revision as of 20:42, 7 April 2016

Wine

2 cassis yards for 2 raisin yards with Tedra 215 Traak
Walnut grapes (S13?) and raisin grapes (P17? Q5?) Akhem

Tendings

Tends for Spicy 3

State Tend A C G Q K S V
Fat TL 0 4 12 3 4 0 -10
Musty SL 4 1 9 1 1 11 -11
Rustle MG 4 4 1 3 2 1 -1
Sagging PO 2 3 12 1 2 7 -5
Shimmer SV 2 0 11 0 1 0 -2
Shimmer SL -2 2 9 2 4 8 -12
Shrivel AS 2 3 1 4 0 5 -3
Shrivel PO 3 4 11 -1 0 2 -10
Wilting PO -1 1 3 4 4 7 -7

User:Spicy/Wine/Spicy3


Tends for Pascalito 356 tannin wine

Tend A C G Q K S V Notes
PO 2 3 4 1 15 -3 -6 Fat
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
TV -2 6 3 2 6 3 -10 Sagging
SV -3 6 8 0 11 -3 -10 Shimmer
SV 5 -2 7 4 16 2 -9 Shrivel
TV 5 8 2 4 8 4 -6 Wilting

Wine/Pascalito356

Wine

Tastings

Cherry & raspberry 0, mint 1, coffee 2, tea 4, cassis & tobacco 6, spice 7, dried fruits 12

Wine/Flavors


Tekhi Vineyards

T S R Q P O @3 M K
T1 garlic sauerkraut cabbage @8 S1 Peach garlic cabbage @7 R1 garlic burnt toast @6 Q1 garlic black pepper @12 P1 butter earthyness @7 O1 butter mushroom @4 M1 thin K1 thin
T2 S2 R2 Q2 P2 caramelisation, sharp sulfur, earthyness @1 O2 butter mushroom @4 M K
T3 grass cabbage @10 S3 tree fruit cabbage prune R3 eucalyptus peach cabbage Q3 grass eucalyptus cabbage P3 artichoke eucalyptus burnt matches O3 mushrooms freshness @4 M3 freshness K3 freshness
T4 S4 R4 Q4 P4 eucalyptus sulfur filter pads O4 eucalyptus @4 M K
T5 freshness, tree fruit sauerkraut (at 5 vints) S5 green olives floral notes eucalyptus @6 R5 cooked notes mousey smells @7 Q5 eucalyptus raisin animal smells @8 P5 eucalyptus apple @7 O5 acetic acid eucalyptus M5 stemmy K5 green olives floral notes
T6 S6 R6 Q6 P6 sharp sulfur straw eucalyptus O6 vanilla acetic acid eucalyptus M K
T7 pineapple and tar, lactic acid (at 5 vints) S7 pineapple tar sauerkraut @6 R7 tropical fruit burnt toast tar Q7 eucalyptus geraniums odd chemicals(@12) P7 vanilla deep dried notes(straw) eucalyptus O7 vanilla butter eucalyptus M7 caramelization K7 butterscotch pineapple
T8 S8 R8 Q8 P8 vanilla roses deep dried notes (straw) O8 butter vanilla mushrooms M K
T9 grass and banana, apple S9 grass peach banana @6 R9 peach banana skunk Q9 grass fruit raisin P9 sharp sulfur cooked notes(artichoke?) apple @4 O9 vanilla mushrooms butterscotch M9 butterscotch melon @2 K9 grass tropical fruit butterscotch
T10 S10 R10 Q10 P10 sharp sulfur soy sauce apple @5 O10 tropical fruit, earthyness, lactic acid @4 M K
T11 banana black olives @10 S11 tropical fruit walnut prune R11 banana nuttiness prune Q11 banana, geraniums fusel alcohol P11 garlic mousy smells @7 O11 soy sauce garlic sweat @4 M11 fruit tropical fruit @2 K11 citrus notes tropical fruit
T12 S12 R12 Q12 P12 grass garlic mousy smells O12 garlic sweat @4 M K
T13 banana black olives walnut S13 banana tree fruit walnut @6 R13 banana walnut cabbage Q13 walnut raisin cabbage P13 garlic raisin cabbage O13 garlic sweat @4 M13 grapefruit @2 K13 melon grapefruit
T14 S14 R14 Q14 P14 garlic walnut sulfur(7) O14 butter garlic M K
T15 grass butter mushrooms S15 grass nuttiness fig R15 peach walnut cabbage Q15 sulfur @7, peach walnut P15 grass walnut cabbage O15 straw artichoke M15 grass mushrooms @2 K15 grapefruit peach
T16 S16 R16 Q16 P16 geraniums cabbage O16 eucalyptus straw M K
T17 mushrooms, acetic acid @5 fruit @6 S17 apple oak dried fruit R17 oak pineapple prune Q17 pineapple oak, burned smells at 4 P17 burnt toast apple raisin O17 eucalyptus apple sharp sulfur M17 vanilla eucalyptus earthyness @2 K17 thin
T18 S18 R18 Q18 P18 grass oak eucalyptus O18 sharp sulfur vanilla eucalyptus M18 vanilla earthyness K
T19 butter oak mint S19 resin stemmy prune R19 oak stemmy @8 Q19 stemmy, oak and petroleum P19 oak tar @6 O19 resin eucalyptus M19 roses phenolic notes eucalyptus K19 stemmy

Vineyards at NICE

All tested at 6 vintages old, except A8 (need to make more tasting bottles for A8 and A20?)

20 black olives sorbate @14 13 stemmy butter mushrooms 12 banana melon mushrooms 5 melon banana prune 4 butter melon geraniums
19 butterscotch sauerkraut fig 14 tropical fruit wet cardboard @14 11 banana sauerkraut apple 6 banana fusel alcohol fig 3 grapefruit tropical fruit(melon) apple
18 butterscotch acetic acid walnut 15 grass resin wet cardboard @8 10 banana peach wet cardboard @8 7 roses banana moldyness(14) 2 grass acetic acid grapefruit
17 vanilla eucalyptus nuttiness 16 straw eucalyptus oak 9 oak butter earthyness 8 mousey smells black pepper mildew(14) 1 grapefruit sweat black pepper @8

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 O1 O2 O7 O8
Butterscotch 1 A18 A19 O9 M9 K7 K9
Honey 13 No
Molasses 1 No
Chocolate 2 No
Soy Sauce 2 P10 O11
Chemicals Odd Chemicals Fish 4 9 No
Soap 7 12 No
Sorbate 5 No
Fusel Alcohol 9-10 A6
Paper Filter Pads 7 No
Wet Cardboard ? A14 A15 A10
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 T1 S1 T3 S3 R13 R15
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 M19
Geraniums 3 Q7 Q11 P16
Violet ? No
Fruit Citrus Notes Grapefruit 0-1 A1 M13 K13 K15
Lemon 0 No
Berries Raspberry 0 No
Strawberry 1 No
Cassis 6 No
Blackberry ? No
Dried Fruit Raisin 5 Q5 Q9 Q13 P13 P17
Strawberry Jam 6 No
Prune 9-11 A5 R17 S19
Fig 12 S15 A19 A6
Odd Fruit Artificial Fruit 7 No
Methyl Anthranilate 7 No
Tree Fruit Cherry 0 No
Peach 0 A10 R3 S1 R15 Q15 K15
Apricot 1 No
Apple 3 A3 T9 P17 O17
Tropical Fruit Banana 0 A7 A10 T11 T13 S13 R13
Pineapple 1 S7 R17 Q17 K7
Melon 1 A4 A5 A12 K13 M9
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 T13 S11 S13 R13 R15 Q15 P15
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 A1
Vegetables Cooked Notes Asparagus 1 No
Green Beans 1 No
Green Olives 1 S5 K5
Artichoke 2 P3 P9? O15
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 M5
Grass 0 A15 T3 T9 T15 S15 P12 P15 P18 K9
Deep dried notes Straw 2 A16 P6 P7? P8?
Tea 4 No
Tobacco 6 No
Woodiness Phenolic Notes Vanilla 1 A17 P7 P8
Burned Smells Smoke 0 No
Burnt Toast 2 R7 P17
Coffee 2 No
Resin Cedar 1 No
Oak 1 S17 R17 Q17 R19 Q19 P19
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