Difference between revisions of "Wine/Flavors"
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Revision as of 15:46, 29 April 2019
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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) |
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| 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
- 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