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{{Box|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.}}
 
{{Box|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.}}

Revision as of 02:28, 19 October 2019


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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 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