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Difference between revisions of "User:Flanae/VineFlavor"

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Coming soon
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== Tale 8 Flavors ==
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{| border="1" cellpadding="5"
 +
|-
 +
! Taste Category<br>(Tier 3) !! Secondary Taste<br>(Tier 2) !! Primary Taste<br>(Tier 1) !! Vintage First Appears !! Vintage Last Appears !! Winebook Notes !! Notes/Locations
 +
|-
 +
<!-- ******* CARMELIZATION ******* -->
 +
|rowspan="6"| Carmelization (Caramelisation)
 +
|rowspan="6"| Carmelization (Caramelisation)
 +
| Butter (Beurre) ||align="right"| 0 || ?? || Caramel (Oenophile, Book 3)<BR>Caramel (Sommelier, Book 4)<BR>Cherry, Tea and Caramel (Sommelier, Book 4)  ||D5 J1
 +
|-
 +
| Butterscotch (Caramel dur)||align="right"| 1 || ?? || Caramel (Oenophile, Book 3)<BR>Caramel (Sommelier, Book 4)<BR>Cherry, Tea and Caramel (Sommelier, Book 4) || I4 I5
 +
|-
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| Honey (Miel) ||align="right"| ?? || ?? || Caramel (Oenophile, Book 3)<BR>Caramel (Sommelier, Book 4)<BR>Cherry, Tea and Caramel (Sommelier, Book 4) ||
 +
|-
 +
| Molasses (Mélasse)||align="right"| 1 || ?? || Caramel (Oenophile, Book 3)<BR>Caramel (Sommelier, Book 4)<BR>Cherry, Tea and Caramel (Sommelier, Book 4) || J7 F5
 +
|-
 +
| Chocolate (Chocolat)||align="right"|  ?? || ?? || Caramel (Oenophile, Book 3)<BR>Caramel (Sommelier, Book 4)<BR>Cherry, Tea and Caramel (Sommelier, Book 4) ||
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|-
 +
| Soy Sauce (Sauce Soja)||align="right"| ?? || ?? || Caramel (Oenophile, Book 3)<BR>Caramel (Sommelier, Book 4)<BR>Cherry, Tea and Caramel (Sommelier, Book 4) ||
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 +
|-
 +
<!-- ******* CHEMICALS ******* -->
 +
|rowspan="22"|Chemicals (Produit chimique)
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|rowspan="4"| Odd Chemicals (Produit chimique impair?)
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| Fish (Poisson)||align="right"| 4 || ?? || ||
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|-
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| Soap (Savon)||align="right"| ?? || ?? || ||
 +
|-
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| Sorbate (Sorbate?)||align="right"| ?? || ?? || ||
 +
|-
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| Fusel Alcohol (Alcool de fusel)||align="right"| ?? || ?? || ||
 +
|-
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|rowspan="2"| Paper (papier)
 +
| Filter Pads (Tampons filtrant)||align="right"| ?? || ?? || ||
 +
|-
 +
| Wet Cardboard (Carton mouillé)||align="right"| 8 || ?? || ||
 +
|-
 +
|rowspan="4"| Petroleum (Pétrole)
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| Tar (Goudron)||align="right"| 1 || ?? || ||
 +
|-
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| Kerosene ||align="right"| ?? || ?? || ||
 +
|-
 +
| Diesel ||align="right"| 9 || ?? || ||
 +
|-
 +
| Plastic (Plastique)||align="right"| ?? || ?? || ||
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|-
 +
|rowspan="4"| Pungency (Acre)
 +
| Ethanol ||align="right"| 0 || v13 || || F1 F2 G1 G2 G3 H2 I1
 +
|-
 +
| Sharp Sulfur (Soufre Tranchant?)||align="right"| 1 || ?? || ||
 +
|-
 +
| Acetic Acid ||align="right"| ?? || ?? || ||
 +
|-
 +
| Ethyl Acetate ||align="right"| 5 || ?? || ||
 +
|-
 +
|rowspan="8"|Sulfur (Soufre)
 +
| Wet Wool (laine mouillée)||align="right"| 4 || ?? || ||
 +
|-
 +
| Burnt Matches (Allumettes brûlées)||align="right"| ?? || ?? || ||
 +
|-
 +
| Skunk (Moufette)||align="right"| 6 || ?? || ||
 +
|-
 +
| Cabbage (Choux)||align="right"| 7 || ?? || ||
 +
|-
 +
| Hydrogen Sulfide (Sufure d'hydrogene)||align="right"| ?? || ?? || ||
 +
|-
 +
| Mercaptan (Mercaptan?)|| align="right"| 4 || ?? || ||
 +
|-
 +
| Garlic (Ail)|| align="right"| 3 || ?? || ||
 +
|-
 +
| Rubber (Cahoutchou)|| align="right"| 8-14|| ?? || ||
 +
|-
 +
<!-- ******* EARTHYNESS (Terreux)******* -->
 +
|rowspan="4"| Earthyness (Terreux)
 +
|rowspan="2"| Earthyness
 +
| Mushrooms (Champignon)||align="right"| ?? || ?? || ||
 +
|-
 +
| Dust (Poussière)||align="right"| 3 || ?? || ||
 +
|-
 +
|rowspan="2"| Moldyness (Moisissure)
 +
| Mildew (Moisissure) ||align="right"| 14 || ?? || ||
 +
|-
 +
| Moldy Cork (Liège Moisi) ||align="right"| ?? || ?? || ||
 +
|-
 +
<!-- ******* FLORAL NOTES ******* -->
 +
|rowspan="5"| Floral Notes (Notes Florales)
 +
|rowspan="5"| Floral Notes (Notes Florales)
 +
| Orange Blossoms (Fleur d'orangé)||align="right"| ?? || ?? || Flowers (Sommelier, Book 4) ||
 +
|-
 +
| Linalool ||align="right"| 1 || ?? || Flowers (Sommelier, Book 4) ||I6 J5 K5
 +
|-
 +
| Roses ||align="right"| ?? || ?? || Flowers (Sommelier, Book 4) ||
 +
|-
 +
| Geraniums || align="right"| ?? || ?? || Flowers (Sommelier, Book 4) ||
 +
|-
 +
| Violets (Violettes)||align="right"| ?? || ?? || Flowers (Sommelier, Book 4) ||
 +
|-
 +
|-
 +
<!-- ******* FRUIT ******* -->
 +
|rowspan="19"| Fruit
 +
|rowspan="2"| Citrus Notes (Notes d'agrumes)
 +
| Grapefruit (Pamplemouse) ||align="right"| 1?? || ?? || ||
 +
|-
 +
| Lemon (Citron)||align="right"| ?? || ?? || ||
 +
|-
 +
|rowspan="4"| Berries (Baie)
 +
| Raspberry (Framboise)||align="right"| 0 || ?? || Berries (Oenophile, Book 3) ||A5 A6 B4 B5 B6 C4 C5 C6 C7 G6 H7 I2
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|-
 +
| Strawberry (Fraise)||align="right"| 1 || ?? || Berries (Oenophile, Book 3) ||
 +
|-
 +
| Cassis ||align="right"| 6 || ?? || Berries (Oenophile, Book 3) ||
 +
|-
 +
| Blackberry (Mûre)||align="right"| 3 || ?? || Berries (Oenophile, Book 3) ||
 +
|-
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|rowspan="4"| Dried Fruit (Fruit sec)
 +
| Raisin ||align="right"| 5 || ?? || Dried Fruit (Oenophile, Book 3) ||
 +
|-
 +
| Strawberry Jam (Confiture de fraise)||align="right"| 6 || ?? || Dried Fruit (Oenophile, Book 3) ||
 +
|-
 +
| Prune ||align="right"| ?? || ?? || Dried Fruit (Oenophile, Book 3) ||
 +
|-
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| Fig (Figue)||align="right"| ?? || ?? || Dried Fruit (Oenophile, Book 3) ||
 +
|-
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|rowspan="2"| Odd Fruit (Fruit impair?)
 +
| Artificial Fruit (Fruit Artificiel)||align="right"| 7 || ?? || ||
 +
|-
 +
| Methyl Anthranilate (Anthranilate de méthyle)||align="right"| 7 || ?? || ||
 +
|-
 +
|rowspan="4"| Tree Fruit (Fruit du vergé)
 +
| Cherry (Cerise)||align="right"| 1 || ?? || Cherry, Tea and Caramel (Sommelier, Book 4) ||C1 C2 D3 E1 E2 E3 J2 J3 K2 K3
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|-
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| Peach (pêche)||align="right"| 0 || ?? || ||K4
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|-
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| Apricot (Abricot)||align="right"|  1 || ?? || ||
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|-
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| Apple (Pommes)||align="right"| 3 || ?? || ||
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|-
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|rowspan="3"| Tropical Fruit (Fruit tropical)
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| Banana (Banane)||align="right"| 1|| ?? || || A5? A6 B4 B5 B6 H6 K1 K4 K5
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|-
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| Pineapple (Ananas)||align="right"| ?? || ?? || ||
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|-
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| Melon ||align="right"| 1|| ?? || || J4
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|-
 +
 
 +
|-
 +
<!-- ******* MICROBIOLOGICAL SMELLS ******* -->
 +
|rowspan="7" |Microbiological Smells (Odeurs microbiologiques)
 +
|rowspan="2"| Animal Smells (Odeurs Animales)
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| Horsey Smells (Cheval)||align="right"| 4 || ?? || ||
 +
|-
 +
| Mousey Smells (Souris)||align="right"| ?? || ?? || ||
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|-
 +
|rowspan="3"| Lactic Acid (Acide lactique)
 +
| Sauerkraut (Choucroute)||align="right"| 4 || ?? || ||
 +
|-
 +
| Buteric Acid (Acide butyrique)||align="right"| ?? || ?? || ||
 +
|-
 +
| Sweat (Transpiration)||align="right"| ?? || ?? || ||
 +
|-
 +
|rowspan="2"| Yeast (Levures)
 +
| Leesy (Leesy)||align="right"| 2 || ?? || ||
 +
|-
 +
| Flor Yeast (Levure florale)||align="right"| 2|| ?? || ||
 +
|-
 +
|-
 +
|-
 +
<!-- ******* NUTTINESS ******* -->
 +
|rowspan="3"| Nuttiness (Noix?)
 +
|rowspan="3"| Nuttiness
 +
| Almond (Amandes) ||align="right"| ?? || ?? || Nuts (Sommelier, Book 4) ||
 +
|-
 +
| Hazelnut (Noisette) ||align="right"| 0 || ?? || Nuts (Sommelier, Book 4) ||
 +
|-
 +
| Walnut (Noyer)||align="right"| ?? || ?? || Walnut and Tobacco (Oenophile, Book 3)<BR>Nuts (Sommelier, Book 4) ||
 +
|-
 +
<!-- ******* OXIDATION ******* -->
 +
|rowspan="1"| Oxidation (Oxydation)
 +
|rowspan="1"| Oxidation (Oxydation)
 +
| Acetaldehyde (Acétaldéhyde)||align="right"| 9|| ?? || ||
 +
|-
 +
<!-- ******* PUNGENCY ******* -->
 +
|rowspan="2"| Pungency (acre)
 +
|rowspan="1"| Coolness (Fraîcheur)
 +
| Menthol ||align="right"| 0 || ?? || ||
 +
|-
 +
|rowspan="1"| Heat (Chaleur)
 +
| Hot Alcohol (Alcool chaud)|| align="right"| 0 || ?? || ||
 +
|-
 +
<!-- ******* SPICYNESS ******* -->
 +
|rowspan="3"| Spicyness (épices)
 +
|rowspan="3"| Spicyness (épices)
 +
| Cloves (Trèfle)|| align="right"| ?? || ?? || Spice (Oenophile, Book 3) ||
 +
|-
 +
| Licorice (Réglisse)|| align="right"| 7 || ?? || Spice (Oenophile, Book 3) || 
 +
|-
 +
| Black Pepper (Poivre noir)|| align="right"| ?? || ?? || Spice (Oenophile, Book 3) ||
 +
|-
 +
<!-- ******* VEGETABLES ******* -->
 +
|rowspan="13"| Vegetables (Légumes?)
 +
|rowspan="5"| Cooked Notes (Cuisson)
 +
| Asparagus (Asperges)||align="right"| ?? || ?? || Vegetables (Sommelier, Book 4) ||
 +
|-
 +
| Green Beans (Haricot vert)||align="right"| 1 || ?? || Vegetables (Sommelier, Book 4) ||
 +
|-
 +
| Green Olives (Olive verte)||align="right"| 1 || ?? || Vegetables (Sommelier, Book 4) ||A3 A4 A5 B1 B3 B4 C1 C2 C3 C4 C5 C6 C7 D2? D3 D5 E1 E3? E4 E5 E6 K2
 +
|-
 +
| Artichoke (Artichaux)||align="right"| ?? || ?? || Vegetables (Sommelier, Book 4) ||
 +
|-
 +
| Black Olives (Olive noire) ||align="right"| 3 || ?? || Vegetables (Sommelier, Book 4) ||
 +
|-
 +
|rowspan="5"| Freshness (Fraîcheur)
 +
| Bell Pepper (Poivron)||align="right"| 0 || ?? || ||
 +
|-
 +
| Mint (Menthe)||align="right"| ?? || ?? || Coffee and Mint (Oenophile, Book 3) ||
 +
|-
 +
| Eucalyptus ||align="right"| 2 || ?? || ||
 +
|-
 +
| Stemmy (Stemmy?)||align="right"| ?? || ?? || ||
 +
|-
 +
| Grass (Herbe)||align="right"| 0  || ?? || ||E7
 +
|-
 +
|rowspan="3"| Deep dried notes (Notes sèches)
 +
| Straw (Pailles)||align="right"| ?? || ?? || ||
 +
|-
 +
| Tea (Thé)||align="right"|4 || ?? || Cherry, Tea and Caramel (Sommelier, Book 4)||
 +
|-
 +
| Tobacco (Tabac) ||align="right"| 6 || ?? || Walnut and Tobacco (Oenophile, Book 3) ||
 +
|-
 +
 
 +
<!-- ******* WOODINESS ******* -->
 +
|rowspan="6"| Woodiness (Boisée)
 +
|rowspan="1"| Phenolic Notes (phénoliques)
 +
| Vanilla (Vanille)||align="right"| 1 || ?? || ||
 +
|-
 +
|rowspan="3"| Burned Smells (Odeurs brûlées)
 +
| Smoke ||align="right"| ?? || ?? || ||
 +
|-
 +
| Burnt Toast (Toast brûlés)||align="right"| 2|| ?? || ||
 +
|-
 +
| Coffee (Café)||align="right"| 2 || ?? || Coffee and Mint (Oenophile, Book 3) ||
 +
|-
 +
|rowspan="2"| Resin (Résine)
 +
| Cedar (Cèdre)||align="right"| 1 || ?? || ||I6 I7? J7
 +
|-
 +
| Oak (Chêne)||align="right"| ?? || ?? || ||
 +
|}

Latest revision as of 08:06, 15 September 2018

Tale 8 Flavors

Taste Category
(Tier 3)		 Secondary Taste
(Tier 2)		 Primary Taste
(Tier 1)		 Vintage First Appears Vintage Last Appears Winebook Notes Notes/Locations
Carmelization (Caramelisation) Carmelization (Caramelisation) Butter (Beurre) 0 ?? Caramel (Oenophile, Book 3)
Caramel (Sommelier, Book 4)
Cherry, Tea and Caramel (Sommelier, Book 4)		 D5 J1
Butterscotch (Caramel dur) 1 ?? Caramel (Oenophile, Book 3)
Caramel (Sommelier, Book 4)
Cherry, Tea and Caramel (Sommelier, Book 4)		 I4 I5
Honey (Miel) ?? ?? Caramel (Oenophile, Book 3)
Caramel (Sommelier, Book 4)
Cherry, Tea and Caramel (Sommelier, Book 4)
Molasses (Mélasse) 1 ?? Caramel (Oenophile, Book 3)
Caramel (Sommelier, Book 4)
Cherry, Tea and Caramel (Sommelier, Book 4)		 J7 F5
Chocolate (Chocolat) ?? ?? Caramel (Oenophile, Book 3)
Caramel (Sommelier, Book 4)
Cherry, Tea and Caramel (Sommelier, Book 4)
Soy Sauce (Sauce Soja) ?? ?? Caramel (Oenophile, Book 3)
Caramel (Sommelier, Book 4)
Cherry, Tea and Caramel (Sommelier, Book 4)
Chemicals (Produit chimique) Odd Chemicals (Produit chimique impair?) Fish (Poisson) 4 ??
Soap (Savon) ?? ??
Sorbate (Sorbate?) ?? ??
Fusel Alcohol (Alcool de fusel) ?? ??
Paper (papier) Filter Pads (Tampons filtrant) ?? ??
Wet Cardboard (Carton mouillé) 8 ??
Petroleum (Pétrole) Tar (Goudron) 1 ??
Kerosene ?? ??
Diesel 9 ??
Plastic (Plastique) ?? ??
Pungency (Acre) Ethanol 0 v13 F1 F2 G1 G2 G3 H2 I1
Sharp Sulfur (Soufre Tranchant?) 1 ??
Acetic Acid ?? ??
Ethyl Acetate 5 ??
Sulfur (Soufre) Wet Wool (laine mouillée) 4 ??
Burnt Matches (Allumettes brûlées) ?? ??
Skunk (Moufette) 6 ??
Cabbage (Choux) 7 ??
Hydrogen Sulfide (Sufure d'hydrogene) ?? ??
Mercaptan (Mercaptan?) 4 ??
Garlic (Ail) 3 ??
Rubber (Cahoutchou) 8-14 ??
Earthyness (Terreux) Earthyness Mushrooms (Champignon) ?? ??
Dust (Poussière) 3 ??
Moldyness (Moisissure) Mildew (Moisissure) 14 ??
Moldy Cork (Liège Moisi) ?? ??
Floral Notes (Notes Florales) Floral Notes (Notes Florales) Orange Blossoms (Fleur d'orangé) ?? ?? Flowers (Sommelier, Book 4)
Linalool 1 ?? Flowers (Sommelier, Book 4) I6 J5 K5
Roses ?? ?? Flowers (Sommelier, Book 4)
Geraniums ?? ?? Flowers (Sommelier, Book 4)
Violets (Violettes) ?? ?? Flowers (Sommelier, Book 4)
Fruit Citrus Notes (Notes d'agrumes) Grapefruit (Pamplemouse) 1?? ??
Lemon (Citron) ?? ??
Berries (Baie) Raspberry (Framboise) 0 ?? Berries (Oenophile, Book 3) A5 A6 B4 B5 B6 C4 C5 C6 C7 G6 H7 I2
Strawberry (Fraise) 1 ?? Berries (Oenophile, Book 3)
Cassis 6 ?? Berries (Oenophile, Book 3)
Blackberry (Mûre) 3 ?? Berries (Oenophile, Book 3)
Dried Fruit (Fruit sec) Raisin 5 ?? Dried Fruit (Oenophile, Book 3)
Strawberry Jam (Confiture de fraise) 6 ?? Dried Fruit (Oenophile, Book 3)
Prune ?? ?? Dried Fruit (Oenophile, Book 3)
Fig (Figue) ?? ?? Dried Fruit (Oenophile, Book 3)
Odd Fruit (Fruit impair?) Artificial Fruit (Fruit Artificiel) 7 ??
Methyl Anthranilate (Anthranilate de méthyle) 7 ??
Tree Fruit (Fruit du vergé) Cherry (Cerise) 1 ?? Cherry, Tea and Caramel (Sommelier, Book 4) C1 C2 D3 E1 E2 E3 J2 J3 K2 K3
Peach (pêche) 0 ?? K4
Apricot (Abricot) 1 ??
Apple (Pommes) 3 ??
Tropical Fruit (Fruit tropical) Banana (Banane) 1 ?? A5? A6 B4 B5 B6 H6 K1 K4 K5
Pineapple (Ananas) ?? ??
Melon 1 ?? J4
Microbiological Smells (Odeurs microbiologiques) Animal Smells (Odeurs Animales) Horsey Smells (Cheval) 4 ??
Mousey Smells (Souris) ?? ??
Lactic Acid (Acide lactique) Sauerkraut (Choucroute) 4 ??
Buteric Acid (Acide butyrique) ?? ??
Sweat (Transpiration) ?? ??
Yeast (Levures) Leesy (Leesy) 2 ??
Flor Yeast (Levure florale) 2 ??
Nuttiness (Noix?) Nuttiness Almond (Amandes) ?? ?? Nuts (Sommelier, Book 4)
Hazelnut (Noisette) 0 ?? Nuts (Sommelier, Book 4)
Walnut (Noyer) ?? ?? Walnut and Tobacco (Oenophile, Book 3)
Nuts (Sommelier, Book 4)
Oxidation (Oxydation) Oxidation (Oxydation) Acetaldehyde (Acétaldéhyde) 9 ??
Pungency (acre) Coolness (Fraîcheur) Menthol 0 ??
Heat (Chaleur) Hot Alcohol (Alcool chaud) 0 ??
Spicyness (épices) Spicyness (épices) Cloves (Trèfle) ?? ?? Spice (Oenophile, Book 3)
Licorice (Réglisse) 7 ?? Spice (Oenophile, Book 3)
Black Pepper (Poivre noir) ?? ?? Spice (Oenophile, Book 3)
Vegetables (Légumes?) Cooked Notes (Cuisson) Asparagus (Asperges) ?? ?? Vegetables (Sommelier, Book 4)
Green Beans (Haricot vert) 1 ?? Vegetables (Sommelier, Book 4)
Green Olives (Olive verte) 1 ?? Vegetables (Sommelier, Book 4) A3 A4 A5 B1 B3 B4 C1 C2 C3 C4 C5 C6 C7 D2? D3 D5 E1 E3? E4 E5 E6 K2
Artichoke (Artichaux) ?? ?? Vegetables (Sommelier, Book 4)
Black Olives (Olive noire) 3 ?? Vegetables (Sommelier, Book 4)
Freshness (Fraîcheur) Bell Pepper (Poivron) 0 ??
Mint (Menthe) ?? ?? Coffee and Mint (Oenophile, Book 3)
Eucalyptus 2 ??
Stemmy (Stemmy?) ?? ??
Grass (Herbe) 0 ?? E7
Deep dried notes (Notes sèches) Straw (Pailles) ?? ??
Tea (Thé) 4 ?? Cherry, Tea and Caramel (Sommelier, Book 4)
Tobacco (Tabac) 6 ?? Walnut and Tobacco (Oenophile, Book 3)
Woodiness (Boisée) Phenolic Notes (phénoliques) Vanilla (Vanille) 1 ??
Burned Smells (Odeurs brûlées) Smoke ?? ??
Burnt Toast (Toast brûlés) 2 ??
Coffee (Café) 2 ?? Coffee and Mint (Oenophile, Book 3)
Resin (Résine) Cedar (Cèdre) 1 ?? I6 I7? J7
Oak (Chêne) ?? ??
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