Difference between revisions of "Wine/Flavors"

Latest revision as of 14:39, 28 February 2024

The following information is gained from users
If you find a flavor before/after the vintages indicated below, please update the wiki with your findings. If you are not comfortable editing the wiki, please leave an in-game chat with the details to a member of Egypt Wine and Beer.

Tale 11 Flavors

Taste Category (Tier 3)	Secondary Taste (Tier 2)	Primary Taste (Tier 1)	Vintage First Appears	Vintage Last Appears	Vineyard Owners
Carmelization	Carmelization	Butter	0	??	Hobart
		Butterscotch	1	??
		Honey	13	??
		Molasses	1	??
		Chocolate	2	??
		Soy Sauce	2	??
Chemicals	Odd Chemicals	Fish	4	8?
		Soap	7-12	??
		Sorbate	5	??
		Fusel Alcohol	9-11	??
	Paper	Filter Pads	7	??
	Paper	Wet Cardboard	8	??
	Petroleum	Tar	1	??
		Kerosene	8	??
		Diesel	9	??
		Plastic	9	??
	Pungency	Ethanol	0	??
		Sharp Sulfur	1	14
		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	11	??
Earthyness	Earthyness	Mushrooms	1	??
	Earthyness	Dust	3	14?
	Moldyness	Mildew	14	??
	Moldyness	Moldy Cork	(15?) 17	??
Floral Notes	Floral Notes	Orange Blossoms	0	??
		Linalool	1	??
		Roses	1	??
		Geraniums	3	??
		Violets	2	??
Fruit	Citrus Notes	Grapefruit	0-1	??	Hobart, Sneks, Amanti
	Citrus Notes	Lemon	0	??
	Berries	Raspberry	0	??	Sneks
		Strawberry	1	??
		Cassis	6	??
		Blackberry	3	??
	Dried Fruit	Raisin	5	??
		Strawberry Jam	6	??
		Prune	11	??
		Fig	12	??
	Odd Fruit	Artificial Fruit	7	12-15
	Odd Fruit	Methyl Anthranilate	7	??
	Tree Fruit	Cherry	0	??
		Peach	0	??	Amanti
		Apricot	1	??
		Apple	3	??
	Tropical Fruit	Banana	0	??
		Pineapple	1	??
		Melon	1	??
Microbiological Smells	Animal Smells	Horsey Smells	4	??
	Animal Smells	Mousey Smells	14	??
	Lactic Acid	Sauerkraut	4	??	Amanti
		Buteric Acid	1	??
		Sweat	4	??
	Yeast	Leesy	2	??
	Yeast	Flor Yeast	2	??
Nuttiness	Nuttiness	Almond	0	??	Amanti
		Hazelnut	0	??	Sneks
		Walnut	4	??
Oxidation	Oxidation	Acetaldehyde	9	??
Pungency	Coolness	Menthol	0	??
Pungency	Heat	Hot Alcohol	0	??	Hobart, Sneks
Spicyness	Spicyness	Cloves	7	??
		Licorice	7	??
		Black Pepper	7	??
Vegetables	Cooked Notes	Asparagus	1	<8 (probably 6)	Sneks, Ingara
		Green Beans	1	??
		Green Olives	1	??
		Artichoke	2	??	Amanti
		Black Olives	3	??
	Freshness	Bell Pepper	0	??	Hobart, Sneks
		Mint	??	??
		Eucalyptus	2	??
		Stemmy	0-1	??
		Grass	0	??
	Deep dried notes	Straw	2	??
		Tea	4	??
		Tobacco	6	??
Woodiness	Phenolic Notes	Vanilla	1	??
	Burned Smells	Smoke	0	??
		Burnt Toast	2	??
		Coffee	2	??
	Resin	Cedar	1	??
	Resin	Oak	1	??	Amanti

Notes

Please put any notes about wine relevant to T10 here. Also check the related links at the bottom of the page for information from T3-T9

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

Further information on Flavors

@@ Line 103: / Line 103: @@
 |rowspan="19"| Fruit
 |rowspan="2"| Citrus Notes
-| Grapefruit ||align="right"| 0-1 || ?? || || Hobart
+| Grapefruit ||align="right"| 0-1 || ?? || || Hobart, Sneks, Amanti
 |-
 | Lemon ||align="right"| 0 || ?? || ||
 |-
 |rowspan="4"| Berries
-| Raspberry ||align="right"| 0 || ?? ||   ||
+| Raspberry ||align="right"| 0 || ?? ||   || Sneks
 |-
 | Strawberry ||align="right"| 1 || ?? ||   ||
@@ Line 133: / Line 133: @@
 | Cherry ||align="right"| 0 || ?? ||   ||
 |-
-| Peach ||align="right"| 0 || ?? || ||
+| Peach ||align="right"| 0 || ?? || || Amanti
 |-
 | Apricot ||align="right"|  1 || ?? || ||
@@ Line 156: / Line 156: @@
 |-
 |rowspan="3"| Lactic Acid
-| Sauerkraut ||align="right"| 4 || ?? || ||
+| Sauerkraut ||align="right"| 4 || ?? || || Amanti
 |-
 | Buteric Acid ||align="right"| 1 || ?? || ||
@@ Line 172: / Line 172: @@
 |rowspan="3"| Nuttiness
 |rowspan="3"| Nuttiness
-| Almond ||align="right"| 0 || ?? ||   ||
+| Almond ||align="right"| 0 || ?? ||   ||Amanti
 |-
-| Hazelnut ||align="right"| 0 || ?? ||  ||
+| Hazelnut ||align="right"| 0 || ?? ||  || Sneks
 |-
 | Walnut ||align="right"| 4 || ?? ||   ||
@@ Line 189: / Line 189: @@
 |-
 |rowspan="1"| Heat
-| Hot Alcohol || align="right"| 0 || ?? || ||
+| Hot Alcohol || align="right"| 0 || ?? || || Hobart, Sneks
 |-
 <!-- ******* SPICYNESS ******* -->
@@ Line 203: / Line 203: @@
 |rowspan="13"| Vegetables
 |rowspan="5"| Cooked Notes
-| Asparagus||align="right"| 1 || ?? ||   ||
+| Asparagus||align="right"| 1 || <8 (probably 6) ||   || Sneks, Ingara
 |-
 | Green Beans ||align="right"| 1 || ?? ||   ||
@@ Line 209: / Line 209: @@
 | Green Olives ||align="right"| 1 || ?? ||   ||
 |-
-| Artichoke||align="right"| 2 || ?? ||   ||
+| Artichoke||align="right"| 2 || ?? ||   || Amanti
 |-
 | Black Olives ||align="right"| 3 || ?? ||  ||
 |-
 |rowspan="5"| Freshness
-| Bell Pepper ||align="right"| 0 || ?? || ||
+| Bell Pepper ||align="right"| 0 || ?? || || Hobart, Sneks
 |-
 | Mint ||align="right"| ?? || ?? ||   ||
@@ Line 247: / Line 247: @@
 | Cedar ||align="right"| 1 || ?? || ||
 |-
-| Oak ||align="right"| 1 || ?? || ||
+| Oak ||align="right"| 1 || ?? || || Amanti
 |}