Wine/Flavors

	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 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	8	??
	Petroleum	Tar	1	??
		Kerosene	??	??
		Diesel	9	??
		Plastic	??	??
	Pungency	Ethanol	0	v13
		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	1??	??
		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	7	??
		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	9	??
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	??	??	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	??	??
		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

• Further information on Flavors