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Difference between revisions of "Wine/Flavors"

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| Strawberry ||align="right"| 1 || ?? || Berries (Oenophile, Book 3) ||
 
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| Raisin ||align="right"| 5 || ?? || Dried Fruit (Oenophile, Book 3) ||  
 
| Raisin ||align="right"| 5 || ?? || Dried Fruit (Oenophile, Book 3) ||  
 
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| Strawberry Jam ||align="right"| ?? || ?? || Dried Fruit (Oenophile, Book 3) ||
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| Tea ||align="right"|4 || ?? || Cherry, Tea and Caramel (Sommelier, Book 4)||
 
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Revision as of 01:21, 24 July 2018

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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.

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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 ?? 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)
Honey ?? ?? Caramel (Oenophile, Book 3)
Caramel (Sommelier, Book 4)
Cherry, Tea and Caramel (Sommelier, Book 4)
Molasses 1 ?? Caramel (Oenophile, Book 3)
Caramel (Sommelier, Book 4)
Cherry, Tea and Caramel (Sommelier, Book 4)
Chocolate ?? ?? Caramel (Oenophile, Book 3)
Caramel (Sommelier, Book 4)
Cherry, Tea and Caramel (Sommelier, Book 4)
Soy Sauce ?? ?? Caramel (Oenophile, Book 3)
Caramel (Sommelier, Book 4)
Cherry, Tea and Caramel (Sommelier, Book 4)
Chemicals Odd Chemicals Fish 4 ??
Soap ?? ??
Sorbate ?? ??
Fusel Alcohol ?? ??
Paper Filter Pads ?? ??
Wet Cardboard ?? ??
Petroleum Tar 1 ??
Kerosene ?? ??
Diesel ?? ??
Plastic ?? ??
Pungency Ethanol 0 ??
Sharp Sulfur 1 ??
Acetic Acid ?? ??
Ethyl Acetate 5 ??
Sulfur Wet Wool 4 ??
Burnt Matches ?? ??
Skunk 6 ??
Cabbage 7 ??
Hydrogen Sulfide ?? ??
Mercaptan 4 ??
Garlic 3 ??
Rubber ?? ??
Earthyness Earthyness Mushrooms ?? ??
Dust 3 ??
Moldyness Mildew ?? ??
Moldy Cork ?? ??
Floral Notes Floral Notes Orange Blossoms ?? ?? Flowers (Sommelier, Book 4)
Linalool 1 ?? Flowers (Sommelier, Book 4)
Roses ?? ?? Flowers (Sommelier, Book 4)
Geraniums ?? ?? Flowers (Sommelier, Book 4)
Violets ?? ?? Flowers (Sommelier, Book 4)
Fruit Citrus Notes Grapefruit ?? ??
Lemon ?? ??
Berries Raspberry 0 ?? Berries (Oenophile, Book 3)
Strawberry 1 ?? Berries (Oenophile, Book 3)
Cassis 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 ?? ?? Dried Fruit (Oenophile, Book 3)
Fig ?? ?? Dried Fruit (Oenophile, Book 3)
Odd Fruit Artificial Fruit ?? ??
Methyl Anthranilate 7 ??
Tree Fruit Cherry 1 ?? Cherry, Tea and Caramel (Sommelier, Book 4)
Peach 0 ??
Apricot 1 ?? -150, -7440
Apple 3 ??
Tropical Fruit Banana 1 ??
Pineapple ?? ??
Melon 1 ??
Microbiological Smells Animal Smells Horsey Smells 4 ??
Mousey Smells ?? ??
Lactic Acid Sauerkraut 4 ??
Buteric Acid ?? ??
Sweat ?? ??
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 ?? ??
Pungency Coolness Menthol ?? ??
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 ?? ?? 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 ?? ??
Mint ?? ?? Coffee and Mint (Oenophile, Book 3)
Eucalyptus 2 ??
Stemmy ?? ??
Grass 0 ??
Deep dried notes Straw ?? ??
Tea 4 ?? Cherry, Tea and Caramel (Sommelier, Book 4)
Tobacco 6 ?? Walnut and Tobacco (Oenophile, Book 3)
Woodiness Phenolic Notes Vanilla ?? ??
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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