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Difference between revisions of "Wine/Flavors"
From A Tale in the Desert
Jump to navigationJump to search| Line 15: | Line 15: | ||
| Soy Sauce ||align="right"| 2 || | | Soy Sauce ||align="right"| 2 || | ||
|- | |- | ||
| − | |Chemicals || ? || Acetic Acid ||align="right"| 3 || | + | |rowspan="4"|Chemicals || ? || Acetic Acid ||align="right"| 3 || See (1) below. |
|- | |- | ||
| − | + | | Pungency || Ethanol ||align="right"| 0 || | |
|- | |- | ||
| − | + | | Odd Chemicals || Fish ||align="right"| 4 || | |
|- | |- | ||
| − | + | | Tar || Petroleum ||align="right"| 1 || | |
|- | |- | ||
| − | + | | Earthyness || Earthyness || Mushrooms ||align="right"| 1 || | |
| − | |||
| − | |||
| − | |||
| − | | Earthyness || Earthyness || Mushrooms ||align="right"| 1 || | ||
|- | |- | ||
| rowspan=3|Floral Notes || rowspan=3|Floral Notes || Orange Blossoms ||align="right"| 0 || | | rowspan=3|Floral Notes || rowspan=3|Floral Notes || Orange Blossoms ||align="right"| 0 || | ||
| Line 49: | Line 45: | ||
| Pineapple ||align="right"| 1 || | | Pineapple ||align="right"| 1 || | ||
|- | |- | ||
| − | | rowspan=2 |Microbiological Smells || | + | | rowspan=2 |Microbiological Smells || Animal Smells || Horsey Smells ||align="right"| 4 || |
|- | |- | ||
| − | | | + | | Yeast || Leesy ||align="right"| 2 || |
|- | |- | ||
| rowspan=2|Nuttiness || rowspan=2|Nuttiness ||Almond ||align="right"| 0 || | | rowspan=2|Nuttiness || rowspan=2|Nuttiness ||Almond ||align="right"| 0 || | ||
|- | |- | ||
| Hazelnut ||align="right"| 0 || | | Hazelnut ||align="right"| 0 || | ||
| + | |- | ||
| + | | rowspan=2|Pungency || Coolness || Menthol ||align="right"| 0 || | ||
| + | |- | ||
| + | | Heat || Hot Alcohol || align="right"| 0 ||Pung no glass, Heat mid-range, HotA high glass--Tedra | ||
|- | |- | ||
| rowspan=7|Vegetables || rowspan=3|Cooked Notes || Asparagus||align="right"| 1 || | | rowspan=7|Vegetables || rowspan=3|Cooked Notes || Asparagus||align="right"| 1 || | ||
| Line 69: | Line 69: | ||
| Mint ||align="right"| 1 || | | Mint ||align="right"| 1 || | ||
|- | |- | ||
| − | | Eucalyptus ||align="right"| 2 || | + | | Eucalyptus ||align="right"| 2 || |
|- | |- | ||
| rowspan=3|Woodiness || rowspan=1|Burned Smells || Smoke ||align="right"| 0 || | | rowspan=3|Woodiness || rowspan=1|Burned Smells || Smoke ||align="right"| 0 || | ||
| Line 79: | Line 79: | ||
=== Notes === | === Notes === | ||
| − | |||
| − | |||
# Acetic Acid was seen on an 8.7k glass, but it could be a Primary rather than Secondary taste. Only Chemicals were on the lower glasses. | # Acetic Acid was seen on an 8.7k glass, but it could be a Primary rather than Secondary taste. Only Chemicals were on the lower glasses. | ||
Revision as of 20:57, 19 March 2009
T4 Flavors
| Taste Category (Tier 1) |
Primary Tastes (Tier 2) |
Secondary Tastes (Tier 3) |
Vintage | Notes |
|---|---|---|---|---|
| Carmelization | Carmelization | Butter | 0 | |
| Molasses | 1 | |||
| Chocolate | 2 | |||
| Soy Sauce | 2 | |||
| Chemicals | ? | Acetic Acid | 3 | See (1) below. |
| Pungency | Ethanol | 0 | ||
| Odd Chemicals | Fish | 4 | ||
| Tar | Petroleum | 1 | ||
| Earthyness | Earthyness | Mushrooms | 1 | |
| Floral Notes | Floral Notes | Orange Blossoms | 0 | |
| Linalool | 1 | |||
| Roses | 1 | |||
| Fruit | Berries | Raspberry | 0 | |
| Tree Fruit | Cherry | 0 | ||
| Peach | 0 | |||
| Apricot | 1 | |||
| Apple | 3 | |||
| Tropical Fruit | Banana | 0 | ||
| Pineapple | 1 | |||
| Microbiological Smells | Animal Smells | Horsey Smells | 4 | |
| Yeast | Leesy | 2 | ||
| Nuttiness | Nuttiness | Almond | 0 | |
| Hazelnut | 0 | |||
| Pungency | Coolness | Menthol | 0 | |
| Heat | Hot Alcohol | 0 | Pung no glass, Heat mid-range, HotA high glass--Tedra | |
| Vegetables | Cooked Notes | Asparagus | 1 | |
| Green Olives | 1 | |||
| Black Olives | <=2 | |||
| Freshness | Bell Pepper | 0 | ||
| Green Beans | 1 | |||
| Mint | 1 | |||
| Eucalyptus | 2 | |||
| Woodiness | Burned Smells | Smoke | 0 | |
| Resin | Cedar | 1 | ||
| Oak | 1 |
Notes
- Acetic Acid was seen on an 8.7k glass, but it could be a Primary rather than Secondary taste. Only Chemicals were on the lower glasses.
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
- Wine Flavors By Vintage
- T3 Flavors - archived to reduce confusion/page length
