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Difference between revisions of "Wine/Flavors"

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|rowspan="6"| Carmelization
 
|rowspan="6"| Carmelization
 
|rowspan="6"| Carmelization  
 
|rowspan="6"| Carmelization  
−
| Butter  ||align="right"| 0 || ?? ||  ||  
+
| Butter  ||align="right"| 0 || 40-42 ||  ||  
 
|-
 
|-
 
| Butterscotch ||align="right"| 1 || ?? ||  ||  
 
| Butterscotch ||align="right"| 1 || ?? ||  ||  
 
|-
 
|-
−
| Honey ||align="right"| ?? || ?? ||  ||
+
| Honey ||align="right"| 13 || ?? ||  ||
 
|-
 
|-
 
| Molasses ||align="right"| 1 || ?? ||  ||
 
| Molasses ||align="right"| 1 || ?? ||  ||
 
|-
 
|-
−
| Chocolate ||align="right"|  ?? || ?? ||  ||  
+
| Chocolate ||align="right"|  2-3 || ?? ||  ||  
 
|-
 
|-
−
| Soy Sauce ||align="right"| 2|| ?? ||  ||  
+
| Soy Sauce ||align="right"| 2 || ?? ||  ||  
  
 
|-
 
|-
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| Fish ||align="right"| 4 || ?? || ||
 
| Fish ||align="right"| 4 || ?? || ||
 
|-
 
|-
−
| Soap ||align="right"| ?? || ?? || ||  
+
| Soap ||align="right"| 7-12 || ?? || ||  
 
|-
 
|-
−
| Sorbate ||align="right"| ?? || ?? || ||  
+
| Sorbate ||align="right"| 5 || 10-11 || ||  
 
|-
 
|-
−
| Fusel Alcohol ||align="right"| ?? || ?? || ||
+
| Fusel Alcohol ||align="right"| 9-11 || 19 (33?) || ||
 
|-
 
|-
 
|rowspan="2"| Paper  
 
|rowspan="2"| Paper  
−
| Filter Pads ||align="right"| ?? || ?? || ||
+
| Filter Pads ||align="right"| 7 || ?? || ||
 
|-
 
|-
 
| Wet Cardboard ||align="right"| 8 || 12 || ||
 
| Wet Cardboard ||align="right"| 8 || 12 || ||
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| Diesel ||align="right"| 9 || 13 || ||
 
| Diesel ||align="right"| 9 || 13 || ||
 
|-
 
|-
−
| Plastic ||align="right"| ?? || ?? || ||
+
| Plastic ||align="right"| 9 || ?? || ||
 
|-
 
|-
 
|rowspan="4"| Pungency  
 
|rowspan="4"| Pungency  
−
| Ethanol ||align="right"| 0 || v13 || ||  
+
| Ethanol ||align="right"| 0 || 10-13 || ||  
 
|-
 
|-
−
| Sharp Sulfur ||align="right"| 1 || ?? || ||  
+
| Sharp Sulfur ||align="right"| 1 || 5-8 || ||  
 
|-
 
|-
−
| Acetic Acid ||align="right"| ?? || ?? || ||  
+
| Acetic Acid ||align="right"| 3 || 13-19 || ||  
 
|-
 
|-
 
| Ethyl Acetate ||align="right"| 5 || ?? || ||
 
| Ethyl Acetate ||align="right"| 5 || ?? || ||
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| Wet Wool ||align="right"| 4 || ?? || ||
 
| Wet Wool ||align="right"| 4 || ?? || ||
 
|-
 
|-
−
| Burnt Matches ||align="right"| ?? || ?? || ||  
+
| Burnt Matches ||align="right"| 6 || 21 (22?) || ||  
 
|-
 
|-
 
| Skunk ||align="right"| 6 || ?? || ||
 
| Skunk ||align="right"| 6 || ?? || ||
 
|-
 
|-
−
| Cabbage ||align="right"| 7 || ?? || ||
+
| Cabbage ||align="right"| 7 || 21 (25?) || ||
 
|-
 
|-
−
| Hydrogen Sulfide ||align="right"| ?? || ?? || ||  
+
| Hydrogen Sulfide ||align="right"| 8 || 21 (35?) || ||  
 
|-
 
|-
 
| Mercaptan || align="right"| 4 || ?? || ||
 
| Mercaptan || align="right"| 4 || ?? || ||
 
|-
 
|-
−
| Garlic|| align="right"| 3 || ?? || ||
+
| Garlic|| align="right"| 3 || 28 (37?) || ||
 
|-
 
|-
−
| Rubber || align="right"| 11|| ?? || ||
+
| Rubber || align="right"| 11 || ?? || ||
 
|-
 
|-
 
<!-- ******* EARTHYNESS ******* -->
 
<!-- ******* EARTHYNESS ******* -->
 
|rowspan="4"| Earthyness  
 
|rowspan="4"| Earthyness  
 
|rowspan="2"| Earthyness  
 
|rowspan="2"| Earthyness  
−
| Mushrooms ||align="right"| ?? || ?? || ||
+
| Mushrooms ||align="right"| 1 || ?? || ||
 
|-
 
|-
−
| Dust ||align="right"| 3 || ?? || ||
+
| Dust ||align="right"| 3 || 8-10 || ||
 
|-  
 
|-  
 
|rowspan="2"| Moldyness  
 
|rowspan="2"| Moldyness  
−
| Mildew ||align="right"| 14 || ?? || ||  
+
| Mildew ||align="right"| 14 || 21 (25?) || ||  
 
|-
 
|-
−
| Moldy Cork ||align="right"| ?? || ?? || ||
+
| Moldy Cork ||align="right"| (15?) 17 || ?? || ||
 
|-
 
|-
 
<!-- ******* FLORAL NOTES ******* -->
 
<!-- ******* FLORAL NOTES ******* -->
 
|rowspan="5"| Floral Notes  
 
|rowspan="5"| Floral Notes  
 
|rowspan="5"| Floral Notes  
 
|rowspan="5"| Floral Notes  
−
| Orange Blossoms ||align="right"| ?? || ?? || Flowers (Sommelier, Book 4) ||
+
| Orange Blossoms ||align="right"| 0 || ?? || Flowers (Sommelier, Book 4) ||
 
|-
 
|-
 
| Linalool ||align="right"| 1 || ?? || Flowers (Sommelier, Book 4) ||
 
| Linalool ||align="right"| 1 || ?? || Flowers (Sommelier, Book 4) ||
 
|-
 
|-
−
| Roses ||align="right"| ?? || ?? || Flowers (Sommelier, Book 4) ||  
+
| Roses ||align="right"| 1 || ?? || Flowers (Sommelier, Book 4) ||  
 
|-
 
|-
−
| Geraniums || align="right"| ?? || ?? || Flowers (Sommelier, Book 4) ||  
+
| Geraniums || align="right"| 3 || 45 (48?) || Flowers (Sommelier, Book 4) ||  
 
|-
 
|-
−
| Violets ||align="right"| ?? || ?? || Flowers (Sommelier, Book 4) ||
+
| Violets ||align="right"| 2 || ?? || Flowers (Sommelier, Book 4) ||
 
|-
 
|-
 
|-  
 
|-  
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|rowspan="19"| Fruit  
 
|rowspan="19"| Fruit  
 
|rowspan="2"| Citrus Notes  
 
|rowspan="2"| Citrus Notes  
−
| Grapefruit ||align="right"| 1?? || ?? || ||  
+
| Grapefruit ||align="right"| 0-1 || ?? || ||  
 
|-
 
|-
−
| Lemon ||align="right"| ?? || ?? || ||
+
| Lemon ||align="right"| 0 || ?? || ||
 
|-
 
|-
 
|rowspan="4"| Berries  
 
|rowspan="4"| Berries  
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| Strawberry ||align="right"| 1 || ?? || Berries (Oenophile, Book 3) ||
 
| Strawberry ||align="right"| 1 || ?? || Berries (Oenophile, Book 3) ||
 
|-
 
|-
−
| Cassis ||align="right"| 6 || ?? || Berries (Oenophile, Book 3) ||  
+
| Cassis ||align="right"| 5-6 || ?? || Berries (Oenophile, Book 3) ||  
 
|-
 
|-
 
| Blackberry ||align="right"| 3 || ?? || Berries (Oenophile, Book 3) ||
 
| Blackberry ||align="right"| 3 || ?? || Berries (Oenophile, Book 3) ||
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| Strawberry Jam ||align="right"| 6 || ?? || Dried Fruit (Oenophile, Book 3) ||
 
| Strawberry Jam ||align="right"| 6 || ?? || Dried Fruit (Oenophile, Book 3) ||
 
|-
 
|-
−
| Prune ||align="right"| ?? || ?? || Dried Fruit (Oenophile, Book 3) ||  
+
| Prune ||align="right"| 11 || ?? || Dried Fruit (Oenophile, Book 3) ||  
 
|-
 
|-
 
| Fig ||align="right"| 12 || ?? || Dried Fruit (Oenophile, Book 3) ||  
 
| Fig ||align="right"| 12 || ?? || Dried Fruit (Oenophile, Book 3) ||  
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| Banana ||align="right"| 0|| ?? || ||  
 
| Banana ||align="right"| 0|| ?? || ||  
 
|-
 
|-
−
| Pineapple ||align="right"| ?? || ?? || ||  
+
| Pineapple ||align="right"| 1 || ?? || ||  
 
|-
 
|-
−
| Melon ||align="right"| 1|| 12-13 gone || ||  
+
| Melon ||align="right"| 1 || 12-13 gone || ||  
 
|-
 
|-
  
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| Sauerkraut ||align="right"| 4 || ?? || ||
 
| Sauerkraut ||align="right"| 4 || ?? || ||
 
|-
 
|-
−
| Buteric Acid ||align="right"| ?? || ?? || ||
+
| Buteric Acid ||align="right"| 3 || ?? || ||
 
|-
 
|-
 
| Sweat ||align="right"| 4 || ?? || ||  
 
| Sweat ||align="right"| 4 || ?? || ||  

Latest revision as of 15:46, 29 April 2019

Horizontal bar.png
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.

Horizontal bar.png

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 Carmelization Butter 0 40-42
Butterscotch 1 ??
Honey 13 ??
Molasses 1 ??
Chocolate 2-3 ??
Soy Sauce 2 ??
Chemicals Odd Chemicals Fish 4 ??
Soap 7-12 ??
Sorbate 5 10-11
Fusel Alcohol 9-11 19 (33?)
Paper Filter Pads 7 ??
Wet Cardboard 8 12
Petroleum Tar 1 ??
Kerosene 8 ??
Diesel 9 13
Plastic 9 ??
Pungency Ethanol 0 10-13
Sharp Sulfur 1 5-8
Acetic Acid 3 13-19
Ethyl Acetate 5 ??
Sulfur Wet Wool 4 ??
Burnt Matches 6 21 (22?)
Skunk 6 ??
Cabbage 7 21 (25?)
Hydrogen Sulfide 8 21 (35?)
Mercaptan 4 ??
Garlic 3 28 (37?)
Rubber 11 ??
Earthyness Earthyness Mushrooms 1 ??
Dust 3 8-10
Moldyness Mildew 14 21 (25?)
Moldy Cork (15?) 17 ??
Floral Notes Floral Notes Orange Blossoms 0 ?? Flowers (Sommelier, Book 4)
Linalool 1 ?? Flowers (Sommelier, Book 4)
Roses 1 ?? Flowers (Sommelier, Book 4)
Geraniums 3 45 (48?) Flowers (Sommelier, Book 4)
Violets 2 ?? Flowers (Sommelier, Book 4)
Fruit Citrus Notes Grapefruit 0-1 ??
Lemon 0 ??
Berries Raspberry 0 ?? Berries (Oenophile, Book 3)
Strawberry 1 ?? Berries (Oenophile, Book 3)
Cassis 5-6 ?? Berries (Oenophile, Book 3)
Blackberry 3 ?? 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)
Odd Fruit Artificial Fruit 7 ??
Methyl Anthranilate 7 gone 12
Tree Fruit Cherry 0 ?? Cherry, Tea and Caramel (Sommelier, Book 4)
Peach 0 ??
Apricot 1 ?? -150, -7440
Apple 3 ??
Tropical Fruit Banana 0 ??
Pineapple 1 ??
Melon 1 12-13 gone
Microbiological Smells Animal Smells Horsey Smells 4 ??
Mousey Smells ?? ??
Lactic Acid Sauerkraut 4 ??
Buteric Acid 3 ??
Sweat 4 ??
Yeast Leesy 2 ??
Flor Yeast 2 ??
Nuttiness Nuttiness Almond ?? ?? Nuts (Sommelier, Book 4)
Hazelnut 0 ?? Nuts (Sommelier, Book 4)
Walnut ?? ?? Walnut and Tobacco (Oenophile, Book 3)
Nuts (Sommelier, Book 4)
Oxidation Oxidation Acetaldehyde 9 13
Pungency Coolness Menthol 0 ??
Heat Hot Alcohol 0 ??
Spicyness Spicyness Cloves ?? ?? Spice (Oenophile, Book 3)
Licorice 7 ?? Spice (Oenophile, Book 3)
Black Pepper ?? ?? Spice (Oenophile, Book 3)
Vegetables Cooked Notes Asparagus 1 ?? Vegetables (Sommelier, Book 4)
Green Beans 1 ?? Vegetables (Sommelier, Book 4)
Green Olives 1 ?? Vegetables (Sommelier, Book 4)
Artichoke ?? ?? Vegetables (Sommelier, Book 4)
Black Olives 3 ?? Vegetables (Sommelier, Book 4)
Freshness Bell Pepper 0 ??
Mint ?? ?? Coffee and Mint (Oenophile, Book 3)
Eucalyptus 2 ??
Stemmy ?? ??
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 ??
Burned Smells Smoke ?? ??
Burnt Toast 2 ??
Coffee 2 ?? Coffee and Mint (Oenophile, Book 3)
Resin Cedar 1 ??
Oak ?? ??

Notes

  1. 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-T7

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


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