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Difference between revisions of "User:Flanae/VineFlavor"

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|-
 
|-
 
<!-- ******* CARMELIZATION ******* -->  
 
<!-- ******* CARMELIZATION ******* -->  
−
|rowspan="6"| Carmelization
+
|rowspan="6"| Carmelization (Caramelisation)
−
|rowspan="6"| Carmelization  
+
|rowspan="6"| Carmelization (Caramelisation)
−
| Butter ||align="right"| 0 || ?? || Caramel (Oenophile, Book 3)<BR>Caramel (Sommelier, Book 4)<BR>Cherry, Tea and Caramel (Sommelier, Book 4)  ||  
+
| Butter (Beurre) ||align="right"| 0 || ?? || Caramel (Oenophile, Book 3)<BR>Caramel (Sommelier, Book 4)<BR>Cherry, Tea and Caramel (Sommelier, Book 4)  ||  
 
|-
 
|-
−
| Butterscotch ||align="right"| 1 || ?? || Caramel (Oenophile, Book 3)<BR>Caramel (Sommelier, Book 4)<BR>Cherry, Tea and Caramel (Sommelier, Book 4) ||  
+
| Butterscotch (Caramel dur)||align="right"| 1 || ?? || Caramel (Oenophile, Book 3)<BR>Caramel (Sommelier, Book 4)<BR>Cherry, Tea and Caramel (Sommelier, Book 4) ||  
 
|-
 
|-
−
| Honey ||align="right"| ?? || ?? || Caramel (Oenophile, Book 3)<BR>Caramel (Sommelier, Book 4)<BR>Cherry, Tea and Caramel (Sommelier, Book 4) ||
+
| Honey (Miel) ||align="right"| ?? || ?? || Caramel (Oenophile, Book 3)<BR>Caramel (Sommelier, Book 4)<BR>Cherry, Tea and Caramel (Sommelier, Book 4) ||
 
|-
 
|-
−
| Molasses ||align="right"| 1 || ?? || 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) ||
 
|-
 
|-
−
| Chocolate ||align="right"|  ?? || ?? || Caramel (Oenophile, Book 3)<BR>Caramel (Sommelier, Book 4)<BR>Cherry, Tea and Caramel (Sommelier, Book 4) ||  
+
| Chocolate (Chocolat)||align="right"|  ?? || ?? || Caramel (Oenophile, Book 3)<BR>Caramel (Sommelier, Book 4)<BR>Cherry, Tea and Caramel (Sommelier, Book 4) ||  
 
|-
 
|-
−
| Soy Sauce ||align="right"| ?? || ?? || Caramel (Oenophile, Book 3)<BR>Caramel (Sommelier, Book 4)<BR>Cherry, Tea and Caramel (Sommelier, Book 4) ||  
+
| Soy Sauce (Sauce Soja)||align="right"| ?? || ?? || Caramel (Oenophile, Book 3)<BR>Caramel (Sommelier, Book 4)<BR>Cherry, Tea and Caramel (Sommelier, Book 4) ||  
  
 
|-
 
|-
 
<!-- ******* CHEMICALS ******* -->  
 
<!-- ******* CHEMICALS ******* -->  
−
|rowspan="22"|Chemicals  
+
|rowspan="22"|Chemicals (Produit chimique)
−
|rowspan="4"| Odd Chemicals  
+
|rowspan="4"| Odd Chemicals (Produit chimique impair?)
−
| Fish ||align="right"| 4 || ?? || ||
+
| Fish (Poisson)||align="right"| 4 || ?? || ||
 
|-
 
|-
−
| Soap ||align="right"| ?? || ?? || ||  
+
| Soap (Savon)||align="right"| ?? || ?? || ||  
 
|-
 
|-
−
| Sorbate ||align="right"| ?? || ?? || ||  
+
| Sorbate (Sorbate?)||align="right"| ?? || ?? || ||  
 
|-
 
|-
−
| Fusel Alcohol ||align="right"| ?? || ?? || ||
+
| Fusel Alcohol (Alcool de fusel)||align="right"| ?? || ?? || ||
 
|-
 
|-
−
|rowspan="2"| Paper  
+
|rowspan="2"| Paper (papier)
−
| Filter Pads ||align="right"| ?? || ?? || ||
+
| Filter Pads (Tampons filtrant)||align="right"| ?? || ?? || ||
 
|-
 
|-
−
| Wet Cardboard ||align="right"| 8 || ?? || ||
+
| Wet Cardboard (Carton mouillé)||align="right"| 8 || ?? || ||
 
|-
 
|-
−
|rowspan="4"| Petroleum  
+
|rowspan="4"| Petroleum (Pétrole)
−
| Tar ||align="right"| 1 || ?? || ||
+
| Tar (Goudron)||align="right"| 1 || ?? || ||
 
|-
 
|-
 
| Kerosene ||align="right"| ?? || ?? || ||
 
| Kerosene ||align="right"| ?? || ?? || ||
Line 44: Line 44:
 
| Diesel ||align="right"| 9 || ?? || ||
 
| Diesel ||align="right"| 9 || ?? || ||
 
|-
 
|-
−
| Plastic ||align="right"| ?? || ?? || ||
+
| Plastic (Plastique)||align="right"| ?? || ?? || ||
 
|-
 
|-
−
|rowspan="4"| Pungency  
+
|rowspan="4"| Pungency (Acre)
 
| Ethanol ||align="right"| 0 || v13 || ||  
 
| Ethanol ||align="right"| 0 || v13 || ||  
 
|-
 
|-
−
| Sharp Sulfur ||align="right"| 1 || ?? || ||  
+
| Sharp Sulfur (Soufre Tranchant?)||align="right"| 1 || ?? || ||  
 
|-
 
|-
 
| Acetic Acid ||align="right"| ?? || ?? || ||  
 
| Acetic Acid ||align="right"| ?? || ?? || ||  
Line 55: Line 55:
 
| Ethyl Acetate ||align="right"| 5 || ?? || ||
 
| Ethyl Acetate ||align="right"| 5 || ?? || ||
 
|-
 
|-
−
|rowspan="8"|Sulfur  
+
|rowspan="8"|Sulfur (Soufre)
−
| Wet Wool ||align="right"| 4 || ?? || ||
+
| Wet Wool (laine mouillée)||align="right"| 4 || ?? || ||
 
|-
 
|-
−
| Burnt Matches ||align="right"| ?? || ?? || ||  
+
| Burnt Matches (Allumettes brûlées)||align="right"| ?? || ?? || ||  
 
|-
 
|-
−
| Skunk ||align="right"| 6 || ?? || ||
+
| Skunk (Moufette)||align="right"| 6 || ?? || ||
 
|-
 
|-
−
| Cabbage ||align="right"| 7 || ?? || ||
+
| Cabbage (Choux)||align="right"| 7 || ?? || ||
 
|-
 
|-
−
| Hydrogen Sulfide ||align="right"| ?? || ?? || ||  
+
| Hydrogen Sulfide (Sufure d'hydrogene)||align="right"| ?? || ?? || ||  
 
|-
 
|-
−
| Mercaptan || align="right"| 4 || ?? || ||
+
| Mercaptan (Mercaptan?)|| align="right"| 4 || ?? || ||
 
|-
 
|-
−
| Garlic|| align="right"| 3 || ?? || ||
+
| Garlic (Ail)|| align="right"| 3 || ?? || ||
 
|-
 
|-
−
| Rubber || align="right"| 8-14|| ?? || ||
+
| Rubber (Cahoutchou)|| align="right"| 8-14|| ?? || ||
 
|-
 
|-
−
<!-- ******* EARTHYNESS ******* -->
+
<!-- ******* EARTHYNESS (Terreux)******* -->
−
|rowspan="4"| Earthyness  
+
|rowspan="4"| Earthyness (Terreux)
 
|rowspan="2"| Earthyness  
 
|rowspan="2"| Earthyness  
−
| Mushrooms ||align="right"| ?? || ?? || ||
+
| Mushrooms (Champignon)||align="right"| ?? || ?? || ||
 
|-
 
|-
−
| Dust ||align="right"| 3 || ?? || ||
+
| Dust (Poussière)||align="right"| 3 || ?? || ||
 
|-  
 
|-  
−
|rowspan="2"| Moldyness  
+
|rowspan="2"| Moldyness (Moisissure)
−
| Mildew ||align="right"| 14 || ?? || ||  
+
| Mildew (Moisissure) ||align="right"| 14 || ?? || ||  
 
|-
 
|-
−
| Moldy Cork ||align="right"| ?? || ?? || ||
+
| Moldy Cork (Liège Moisi) ||align="right"| ?? || ?? || ||
 
|-
 
|-
 
<!-- ******* FLORAL NOTES ******* -->
 
<!-- ******* FLORAL NOTES ******* -->
−
|rowspan="5"| Floral Notes  
+
|rowspan="5"| Floral Notes (Notes Florales)
−
|rowspan="5"| Floral Notes  
+
|rowspan="5"| Floral Notes (Notes Florales)
−
| Orange Blossoms ||align="right"| ?? || ?? || Flowers (Sommelier, Book 4) ||
+
| Orange Blossoms (Fleur d'orangé)||align="right"| ?? || ?? || Flowers (Sommelier, Book 4) ||
 
|-
 
|-
 
| Linalool ||align="right"| 1 || ?? || Flowers (Sommelier, Book 4) ||
 
| Linalool ||align="right"| 1 || ?? || Flowers (Sommelier, Book 4) ||
Line 95: Line 95:
 
| Geraniums || align="right"| ?? || ?? || Flowers (Sommelier, Book 4) ||  
 
| Geraniums || align="right"| ?? || ?? || Flowers (Sommelier, Book 4) ||  
 
|-
 
|-
−
| Violets ||align="right"| ?? || ?? || Flowers (Sommelier, Book 4) ||
+
| Violets (Violettes)||align="right"| ?? || ?? || Flowers (Sommelier, Book 4) ||
 
|-
 
|-
 
|-  
 
|-  
 
<!-- ******* FRUIT ******* -->
 
<!-- ******* FRUIT ******* -->
 
|rowspan="19"| Fruit  
 
|rowspan="19"| Fruit  
−
|rowspan="2"| Citrus Notes  
+
|rowspan="2"| Citrus Notes (Notes d'agrumes)
−
| Grapefruit ||align="right"| 1?? || ?? || ||  
+
| Grapefruit (Pamplemouse) ||align="right"| 1?? || ?? || ||  
 
|-
 
|-
−
| Lemon ||align="right"| ?? || ?? || ||
+
| Lemon (Citron)||align="right"| ?? || ?? || ||
 
|-
 
|-
−
|rowspan="4"| Berries  
+
|rowspan="4"| Berries (Baie)
−
| Raspberry ||align="right"| 0 || ?? || Berries (Oenophile, Book 3) ||
+
| Raspberry (Framboise)||align="right"| 0 || ?? || Berries (Oenophile, Book 3) ||
 
|-  
 
|-  
−
| Strawberry ||align="right"| 1 || ?? || Berries (Oenophile, Book 3) ||
+
| Strawberry (Fraise)||align="right"| 1 || ?? || Berries (Oenophile, Book 3) ||
 
|-
 
|-
 
| Cassis ||align="right"| 6 || ?? || Berries (Oenophile, Book 3) ||  
 
| Cassis ||align="right"| 6 || ?? || Berries (Oenophile, Book 3) ||  
 
|-
 
|-
−
| Blackberry ||align="right"| 3 || ?? || Berries (Oenophile, Book 3) ||
+
| Blackberry (Mûre)||align="right"| 3 || ?? || Berries (Oenophile, Book 3) ||
 
|-
 
|-
−
|rowspan="4"| Dried Fruit  
+
|rowspan="4"| Dried Fruit (Fruit sec)
 
| Raisin ||align="right"| 5 || ?? || Dried Fruit (Oenophile, Book 3) ||  
 
| Raisin ||align="right"| 5 || ?? || Dried Fruit (Oenophile, Book 3) ||  
 
|-
 
|-
−
| Strawberry Jam ||align="right"| 6 || ?? || 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) ||  
 
| Prune ||align="right"| ?? || ?? || Dried Fruit (Oenophile, Book 3) ||  
 
|-
 
|-
−
| Fig ||align="right"| ?? || ?? || Dried Fruit (Oenophile, Book 3) ||  
+
| Fig (Figue)||align="right"| ?? || ?? || Dried Fruit (Oenophile, Book 3) ||  
 
|-
 
|-
−
|rowspan="2"| Odd Fruit  
+
|rowspan="2"| Odd Fruit (Fruit impair?)
−
| Artificial Fruit ||align="right"| 7 || ?? || ||
+
| Artificial Fruit (Fruit Artificiel)||align="right"| 7 || ?? || ||
 
|-
 
|-
−
| Methyl Anthranilate ||align="right"| 7 || ?? || ||
+
| Methyl Anthranilate (Anthranilate de méthyle)||align="right"| 7 || ?? || ||
 
|-
 
|-
−
|rowspan="4"| Tree Fruit  
+
|rowspan="4"| Tree Fruit (Fruit du vergé)
−
| Cherry ||align="right"| 1 || ?? || Cherry, Tea and Caramel (Sommelier, Book 4) ||
+
| Cherry (Cerise)||align="right"| 1 || ?? || Cherry, Tea and Caramel (Sommelier, Book 4) ||
 
|-
 
|-
−
| Peach ||align="right"| 0 || ?? || ||
+
| Peach (pêche)||align="right"| 0 || ?? || ||
 
|-
 
|-
−
| Apricot ||align="right"|  1 || ?? || ||-150, -7440
+
| Apricot (Abricot)||align="right"|  1 || ?? || ||-150, -7440
 
|-
 
|-
−
| Apple ||align="right"| 3 || ?? || ||  
+
| Apple (Pommes)||align="right"| 3 || ?? || ||  
 
|-
 
|-
−
|rowspan="3"| Tropical Fruit  
+
|rowspan="3"| Tropical Fruit (Fruit tropical)
−
| Banana ||align="right"| 1|| ?? || ||  
+
| Banana (Banane)||align="right"| 1|| ?? || ||  
 
|-
 
|-
−
| Pineapple ||align="right"| ?? || ?? || ||  
+
| Pineapple (Ananas)||align="right"| ?? || ?? || ||  
 
|-
 
|-
 
| Melon ||align="right"| 1|| ?? || ||  
 
| Melon ||align="right"| 1|| ?? || ||  
Line 147: Line 147:
 
|-  
 
|-  
 
<!-- ******* MICROBIOLOGICAL SMELLS ******* -->
 
<!-- ******* MICROBIOLOGICAL SMELLS ******* -->
−
|rowspan="7" |Microbiological Smells  
+
|rowspan="7" |Microbiological Smells (Odeurs microbiologiques)
−
|rowspan="2"| Animal Smells  
+
|rowspan="2"| Animal Smells (Odeurs Animales)
−
| Horsey Smells ||align="right"| 4 || ?? || ||
+
| Horsey Smells (Cheval)||align="right"| 4 || ?? || ||
 
|-
 
|-
−
| Mousey Smells ||align="right"| ?? || ?? || ||  
+
| Mousey Smells (Souris)||align="right"| ?? || ?? || ||  
 
|-
 
|-
−
|rowspan="3"| Lactic Acid  
+
|rowspan="3"| Lactic Acid (Acide lactique)
−
| Sauerkraut ||align="right"| 4 || ?? || ||
+
| Sauerkraut (Choucroute)||align="right"| 4 || ?? || ||
 
|-
 
|-
−
| Buteric Acid ||align="right"| ?? || ?? || ||
+
| Buteric Acid (Acide butyrique)||align="right"| ?? || ?? || ||
 
|-
 
|-
−
| Sweat ||align="right"| ?? || ?? || ||  
+
| Sweat (Transpiration)||align="right"| ?? || ?? || ||  
 
|-
 
|-
−
|rowspan="2"| Yeast  
+
|rowspan="2"| Yeast (Levures)
−
| Leesy ||align="right"| 2 || ?? || ||  
+
| Leesy (Leesy)||align="right"| 2 || ?? || ||  
 
|-
 
|-
−
| Flor Yeast ||align="right"| 2|| ?? || ||
+
| Flor Yeast (Levure florale)||align="right"| 2|| ?? || ||
 
|-
 
|-
 
|-
 
|-
 
|-
 
|-
 
<!-- ******* NUTTINESS ******* -->
 
<!-- ******* NUTTINESS ******* -->
−
|rowspan="3"| Nuttiness
+
|rowspan="3"| Nuttiness (Noix?)
 
|rowspan="3"| Nuttiness  
 
|rowspan="3"| Nuttiness  
−
| Almond ||align="right"| ?? || ?? || Nuts (Sommelier, Book 4) ||
+
| Almond (Amandes) ||align="right"| ?? || ?? || Nuts (Sommelier, Book 4) ||
 
|-
 
|-
−
| Hazelnut ||align="right"| 0 || ?? || Nuts (Sommelier, Book 4) ||  
+
| Hazelnut (Noisette) ||align="right"| 0 || ?? || Nuts (Sommelier, Book 4) ||  
 
|-
 
|-
−
| Walnut ||align="right"| ?? || ?? || Walnut and Tobacco (Oenophile, Book 3)<BR>Nuts (Sommelier, Book 4) ||  
+
| Walnut (Noyer)||align="right"| ?? || ?? || Walnut and Tobacco (Oenophile, Book 3)<BR>Nuts (Sommelier, Book 4) ||  
 
|-
 
|-
 
<!-- ******* OXIDATION ******* -->
 
<!-- ******* OXIDATION ******* -->
−
|rowspan="1"| Oxidation
+
|rowspan="1"| Oxidation (Oxydation)
−
|rowspan="1"| Oxidation
+
|rowspan="1"| Oxidation (Oxydation)
−
| Acetaldehyde ||align="right"| 9|| ?? || ||
+
| Acetaldehyde (Acétaldéhyde)||align="right"| 9|| ?? || ||
 
|-
 
|-
 
<!-- ******* PUNGENCY ******* -->
 
<!-- ******* PUNGENCY ******* -->
−
|rowspan="2"| Pungency  
+
|rowspan="2"| Pungency (acre)
−
|rowspan="1"| Coolness  
+
|rowspan="1"| Coolness (Fraîcheur)
 
| Menthol ||align="right"| 0 || ?? || ||
 
| Menthol ||align="right"| 0 || ?? || ||
 
|-
 
|-
−
|rowspan="1"| Heat  
+
|rowspan="1"| Heat (Chaleur)
−
| Hot Alcohol || align="right"| 0 || ?? || ||
+
| Hot Alcohol (Alcool chaud)|| align="right"| 0 || ?? || ||
 
|-
 
|-
 
<!-- ******* SPICYNESS ******* -->
 
<!-- ******* SPICYNESS ******* -->
−
|rowspan="3"| Spicyness  
+
|rowspan="3"| Spicyness (épices)
−
|rowspan="3"| Spicyness  
+
|rowspan="3"| Spicyness (épices)
−
| Cloves|| align="right"| ?? || ?? || Spice (Oenophile, Book 3) ||
+
| Cloves (Trèfle)|| align="right"| ?? || ?? || Spice (Oenophile, Book 3) ||
 
|-
 
|-
−
| Licorice || align="right"| 7 || ?? || Spice (Oenophile, Book 3) ||   
+
| Licorice (Réglisse)|| align="right"| 7 || ?? || Spice (Oenophile, Book 3) ||   
 
|-
 
|-
−
| Black Pepper || align="right"| ?? || ?? || Spice (Oenophile, Book 3) ||  
+
| Black Pepper (Poivre noir)|| align="right"| ?? || ?? || Spice (Oenophile, Book 3) ||  
 
|-
 
|-
 
<!-- ******* VEGETABLES ******* -->
 
<!-- ******* VEGETABLES ******* -->
−
|rowspan="13"| Vegetables  
+
|rowspan="13"| Vegetables (Légumes?)
−
|rowspan="5"| Cooked Notes  
+
|rowspan="5"| Cooked Notes (Cuisson)
−
| Asparagus||align="right"| ?? || ?? || Vegetables (Sommelier, Book 4) ||  
+
| Asparagus (Asperges)||align="right"| ?? || ?? || Vegetables (Sommelier, Book 4) ||  
 
|-
 
|-
−
| Green Beans ||align="right"| 1 || ?? || Vegetables (Sommelier, Book 4) ||
+
| Green Beans (Haricot vert)||align="right"| 1 || ?? || Vegetables (Sommelier, Book 4) ||
 
|-
 
|-
−
| Green Olives ||align="right"| 1 || ?? || Vegetables (Sommelier, Book 4) ||  
+
| Green Olives (Olive verte)||align="right"| 1 || ?? || Vegetables (Sommelier, Book 4) ||  
 
|-
 
|-
−
| Artichoke||align="right"| ?? || ?? || Vegetables (Sommelier, Book 4) ||  
+
| Artichoke (Artichaux)||align="right"| ?? || ?? || Vegetables (Sommelier, Book 4) ||  
 
|-
 
|-
−
| Black Olives ||align="right"| 3 || ?? || Vegetables (Sommelier, Book 4) ||  
+
| Black Olives (Olive noire) ||align="right"| 3 || ?? || Vegetables (Sommelier, Book 4) ||  
 
|-
 
|-
−
|rowspan="5"| Freshness  
+
|rowspan="5"| Freshness (Fraîcheur)
−
| Bell Pepper ||align="right"| 0 || ?? || ||  
+
| Bell Pepper (Poivron)||align="right"| 0 || ?? || ||  
 
|-
 
|-
−
| Mint ||align="right"| ?? || ?? || Coffee and Mint (Oenophile, Book 3) ||  
+
| Mint (Menthe)||align="right"| ?? || ?? || Coffee and Mint (Oenophile, Book 3) ||  
 
|-
 
|-
 
| Eucalyptus ||align="right"| 2 || ?? || ||  
 
| Eucalyptus ||align="right"| 2 || ?? || ||  
 
|-
 
|-
−
| Stemmy ||align="right"| ?? || ?? || ||  
+
| Stemmy (Stemmy?)||align="right"| ?? || ?? || ||  
 
|-
 
|-
−
| Grass ||align="right"| 0  || ?? || ||
+
| Grass (Herbe)||align="right"| 0  || ?? || ||
 
|-
 
|-
−
|rowspan="3"| Deep dried notes
+
|rowspan="3"| Deep dried notes (Notes sèches)
−
| Straw ||align="right"| ?? || ?? || ||
+
| Straw (Pailles)||align="right"| ?? || ?? || ||
 
|-
 
|-
−
| Tea ||align="right"|4 || ?? || Cherry, Tea and Caramel (Sommelier, Book 4)||
+
| Tea (Thé)||align="right"|4 || ?? || Cherry, Tea and Caramel (Sommelier, Book 4)||
 
|-  
 
|-  
−
| Tobacco ||align="right"| 6 || ?? || Walnut and Tobacco (Oenophile, Book 3) ||  
+
| Tobacco (Tabac) ||align="right"| 6 || ?? || Walnut and Tobacco (Oenophile, Book 3) ||  
 
|-  
 
|-  
  
 
<!-- ******* WOODINESS ******* -->
 
<!-- ******* WOODINESS ******* -->
−
|rowspan="6"| Woodiness  
+
|rowspan="6"| Woodiness (Boisée)
−
|rowspan="1"| Phenolic Notes  
+
|rowspan="1"| Phenolic Notes (phénoliques)
−
| Vanilla ||align="right"| 1 || ?? || ||  
+
| Vanilla (Vanille)||align="right"| 1 || ?? || ||  
 
|-
 
|-
−
|rowspan="3"| Burned Smells  
+
|rowspan="3"| Burned Smells (Odeurs brûlées)
 
| Smoke ||align="right"| ?? || ?? || ||
 
| Smoke ||align="right"| ?? || ?? || ||
 
|-
 
|-
−
| Burnt Toast ||align="right"| 2|| ?? || ||  
+
| Burnt Toast (Toast brûlés)||align="right"| 2|| ?? || ||  
 
|-
 
|-
−
| Coffee ||align="right"| 2 || ?? || Coffee and Mint (Oenophile, Book 3) ||  
+
| Coffee (Café)||align="right"| 2 || ?? || Coffee and Mint (Oenophile, Book 3) ||  
 
|-
 
|-
−
|rowspan="2"| Resin
+
|rowspan="2"| Resin (Résine)
−
| Cedar ||align="right"| 1 || ?? || ||
+
| Cedar (Cèdre)||align="right"| 1 || ?? || ||
 
|-
 
|-
−
| Oak ||align="right"| ?? || ?? || ||  
+
| Oak (Chêne)||align="right"| ?? || ?? || ||  
 
|}
 
|}

Revision as of 07:47, 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)
Butterscotch (Caramel dur) 1 ?? Caramel (Oenophile, Book 3)
Caramel (Sommelier, Book 4)
Cherry, Tea and Caramel (Sommelier, Book 4)
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)
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
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)
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)
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)
Peach (pêche) 0 ??
Apricot (Abricot) 1 ?? -150, -7440
Apple (Pommes) 3 ??
Tropical Fruit (Fruit tropical) Banana (Banane) 1 ??
Pineapple (Ananas) ?? ??
Melon 1 ??
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)
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 ??
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 ??
Oak (Chêne) ?? ??
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