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Difference between revisions of "Wine/Flavors"

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(→‎T4 Flavors: adding info)
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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 ||  
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| Carmelization || Carmelization ||  Butter  ||align="right"| 0 ||
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| Carmelization || Carmelization || Molasses ||align="right"| 1 ||  
 
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| Chemicals || Pungency || Ethanol ||align="right"| 0 ||
 
| Chemicals || Pungency || Ethanol ||align="right"| 0 ||

Revision as of 22:35, 5 February 2009

T4 Flavors

Taste Category (Tier 1) Primary Tastes (Tier 2) Secondary Tastes (Tier 3) Vintage Notes
Carmelization Carmelization Butter 0
Carmelization Carmelization Molasses 1
Chemicals Pungency Ethanol 0
Chemicals Pungency Hot Alcohol 0
?? (prob. chemicals) Pungency Menthol 0
Coolness (Vint. 0) - - 0 Probably needs aging for 2nd and 3rd tiers. MAMTeles
Coolness Pungency ?? 0 Bottle avail. for further testing ~Booklegger
Floral Notes Floral Notes ?? 0
Fruit Berries Raspberry 0
Fruit Tree Fruit Apricot 0 or 1
Fruit Tree Fruit Peach 0
Vegetables Freshness Bell Pepper 0
Woodiness Burned Smells Smoke 0

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