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Difference between revisions of "Wine/Flavors"

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! Taste Category (Tier 1) !! Primary Tastes (Tier 2) !! Secondary Tastes (Tier 3) !! Vintage !! Notes
 
! Taste Category (Tier 1) !! Primary Tastes (Tier 2) !! Secondary Tastes (Tier 3) !! Vintage !! Notes
 +
|-
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| Carmelization || Carmelization ||  Butter  ||align="right"| 0 || If this is actually vintage 0 and butter rather than butterscotch, it's a change from T3.
 
|-
 
|-
 
| Fruit || Berries || Raspberry ||align="right"| 0 ||  
 
| Fruit || Berries || Raspberry ||align="right"| 0 ||  
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|-
 
|-
 
| Fruit || Tree Fruit || Apricot ||align="right"| 0 or 1 ||  
 
| Fruit || Tree Fruit || Apricot ||align="right"| 0 or 1 ||  
|-
 
| Carmelization || Carmelization ||  Butter  ||align="right"| 0 ||
 
 
|}
 
|}
  
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* If a wine only has the Mint flavor in it, it will report as Thin until it is 1 vintage old (not giving the Vegetable or Freshness flavors).  
 
* If a wine only has the Mint 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.
 
* Bell Pepper, on the other hand, will show Vegetable, Freshness, and Bell Pepper flavors on different glasses starting at 0 vintages old.
 +
 +
== T3 Flavors ==
 +
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{| border="1" cellpadding="5"
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|-
 +
! Taste Category (Tier 1) !! Primary Tastes (Tier 2) !! Secondary Tastes (Tier 3) !! Vintage
 +
|-
 +
|rowspan="4"| Carmelization ||rowspan="4"| Carmelization ||  Butterscotch  ||align="right"| 1
 +
|-
 +
| Molasses ||align="right"| 1
 +
|-
 +
| Chocolate ||align="right"| 2
 +
|-
 +
| Soy Sauce ||align="right"| 2
 +
|-
 +
|rowspan="18"| Chemicals ||rowspan="2"| Odd Chemical || Sorbate ||align="right"| 5
 +
|-
 +
| Fusel Alcohol ||align="right"| 10
 +
|-
 +
|rowspan="2" | Paper || Filter Pads ||align="right"| 7
 +
|-
 +
| Wet Cardboards ||align="right"| 8
 +
|-
 +
|rowspan="3"| Petroleum || Kerosene ||align="right"| 8
 +
|-
 +
| Diesel ||align="right" | 9
 +
|-
 +
| Plastic ||align="right" | 10
 +
|-
 +
|rowspan="3"| Pungency || Ethanol ||align="right"| 0
 +
|-
 +
| Sharp Sulfur ||align="right"| 1
 +
|-
 +
| Ethyl Acetate ||align="right"| 5
 +
|-
 +
|rowspan="7"| Sulfur || Garlic ||align="right"| 3
 +
|-
 +
| Mercaptan ||align="right"| 4
 +
|-
 +
| Wet Wool ||align="right"| 4
 +
|-
 +
| Burnt Matches ||align="right"| 6
 +
|-
 +
| Skunk ||align="right"| 6
 +
|-
 +
| Cabbage ||align="right"| 7
 +
|-
 +
| Hydrogen Sulphide ||align="right"| 8
 +
|-
 +
| ?? || Fish ||align="right"| 6
 +
|-
 +
|rowspan="4"| Earthyness ||rowspan="3"| Moldyness || Dust ||align="right"| 3
 +
|-
 +
| Mildew ||align="right"| 14
 +
|-
 +
| Moldy Corks||align="right"| <=18
 +
|-
 +
| (Earthyness?) || Mushrooms ||align="right"| 1
 +
|-
 +
|rowspan="15"| Fruity ||rowspan="4"| Berries || Raspberry ||align="right"| 0
 +
|-
 +
| Strawberry ||align="right"| 1
 +
|-
 +
| Blackberry ||align="right"| 3
 +
|-
 +
| Cassis ||align="right"| 7
 +
|-
 +
|rowspan="2"| Citrus Notes || Grapefruit ||align="right"| 0
 +
|-
 +
| Lemon ||align="right" | 0
 +
|-
 +
|rowspan="4"| Dried Fruit || Raisin ||align="right" | 5
 +
|-
 +
| Strawberry Jam ||align="right"| 6
 +
|-
 +
| Prune ||align="right" | 11
 +
|-
 +
| Fig ||align="right" | 12
 +
|-
 +
| Odd Fruit || Artificial Fruit ||align="right"| 7
 +
|-
 +
|rowspan="3"| Tree Fruit || Peach ||align="right"| 0
 +
|-
 +
| Apricot ||align="right"| 1
 +
|-
 +
| Apple ||align="right"| 3
 +
|-
 +
| ?? || Methyl Anthranilate ||align="right"| 8
 +
|-
 +
|rowspan="3"| Floral Notes ||rowspan="3"| Floral Notes || Orange Blossoms ||align="right"| 0
 +
|-
 +
| Linalool ||align="right"| 1
 +
|-
 +
| Roses ||align="right"| 1
 +
|-
 +
|rowspan="5"| Microbiological Smells ||rowspan="2"| Lactic Acid || Buteric Acid ||align="right"| 1
 +
|-
 +
| Sauerkraut ||align="right"| 4
 +
|-
 +
|rowspan="3"| Animal Smells || Sweat ||align="right"| 4
 +
|-
 +
| Horsey Smells ||align="right"| 6
 +
|-
 +
| Mousy Smells ||align="right"| 7
 +
|-
 +
|rowspan="2"| Nuttiness ||rowspan="2"| Nuttiness || Hazelnut ||align="right"| 0
 +
|-
 +
| Walnut ||align="right"| 4
 +
|-
 +
| Oxidation || Oxidation || Acetaldehyde ||align="right"| 9
 +
|-
 +
| Phenolic Notes || Phenolic Notes || Vanilla ||align="right"| 1
 +
|-
 +
|rowspan="3"| Spicyness ||rowspan="3"| Spicyness || Black Pepper ||align="right"| 7
 +
|-
 +
| Clove ||align="right"| 7
 +
|-
 +
| Licorice ||align="right"| 7
 +
|-
 +
|rowspan="9"| Vegetables ||rowspan="3"| Cooked Notes || Asparagus ||align="right"| 1
 +
|-
 +
| Artichoke ||align="right"| 2
 +
|-
 +
| Green Olives ||align="right"| <=6
 +
|-
 +
|rowspan="2"| Deep Dried Notes || Tea ||align="right"| 4
 +
|-
 +
| Tobacco ||align="right"| 6
 +
|-
 +
|rowspan="4"| Freshness || Bell Peppers ||align="right"| 0
 +
|-
 +
| Grass ||align="right"| 0
 +
|-
 +
| Stemmy ||align="right"| 0
 +
|-
 +
| Mint ||align="right"| 1
 +
|-
 +
|rowspan="4"| Woodiness ||rowspan="3"| Burned Smells || Smoke ||align="right"| 0
 +
|-
 +
| Burnt Toast ||align="right"| 2
 +
|-
 +
| Coffee ||align="right"| 2
 +
|-
 +
| Resin || Cedar ||align="right"| 1
 +
|}

Revision as of 19:35, 27 January 2009

All flavors sofar have come up exactly the same as T3, so it might be best to copy things over from the T3 wiki. Elouamn 00:38, 25 January 2009 (EST)

Taste Category (Tier 1) Primary Tastes (Tier 2) Secondary Tastes (Tier 3) Vintage Notes
Carmelization Carmelization Butter 0 If this is actually vintage 0 and butter rather than butterscotch, it's a change from T3.
Fruit Berries Raspberry 0
Fruit Tree Fruit Peach 0
Fruit Tree Fruit Apricot 0 or 1

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 Mint (1) are both Vegetable/Freshness flavors.
  • If a wine only has the Mint 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.

T3 Flavors

Taste Category (Tier 1) Primary Tastes (Tier 2) Secondary Tastes (Tier 3) Vintage
Carmelization Carmelization Butterscotch 1
Molasses 1
Chocolate 2
Soy Sauce 2
Chemicals Odd Chemical Sorbate 5
Fusel Alcohol 10
Paper Filter Pads 7
Wet Cardboards 8
Petroleum Kerosene 8
Diesel 9
Plastic 10
Pungency Ethanol 0
Sharp Sulfur 1
Ethyl Acetate 5
Sulfur Garlic 3
Mercaptan 4
Wet Wool 4
Burnt Matches 6
Skunk 6
Cabbage 7
Hydrogen Sulphide 8
?? Fish 6
Earthyness Moldyness Dust 3
Mildew 14
Moldy Corks <=18
(Earthyness?) Mushrooms 1
Fruity Berries Raspberry 0
Strawberry 1
Blackberry 3
Cassis 7
Citrus Notes Grapefruit 0
Lemon 0
Dried Fruit Raisin 5
Strawberry Jam 6
Prune 11
Fig 12
Odd Fruit Artificial Fruit 7
Tree Fruit Peach 0
Apricot 1
Apple 3
?? Methyl Anthranilate 8
Floral Notes Floral Notes Orange Blossoms 0
Linalool 1
Roses 1
Microbiological Smells Lactic Acid Buteric Acid 1
Sauerkraut 4
Animal Smells Sweat 4
Horsey Smells 6
Mousy Smells 7
Nuttiness Nuttiness Hazelnut 0
Walnut 4
Oxidation Oxidation Acetaldehyde 9
Phenolic Notes Phenolic Notes Vanilla 1
Spicyness Spicyness Black Pepper 7
Clove 7
Licorice 7
Vegetables Cooked Notes Asparagus 1
Artichoke 2
Green Olives <=6
Deep Dried Notes Tea 4
Tobacco 6
Freshness Bell Peppers 0
Grass 0
Stemmy 0
Mint 1
Woodiness Burned Smells Smoke 0
Burnt Toast 2
Coffee 2
Resin Cedar 1