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Difference between revisions of "Wine/Flavors"

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| Molasses ||align="right"| 1 ||  
 
| Molasses ||align="right"| 1 ||  
 
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| rowspan=2|Chemicals || rowspan=2|Pungency || Ethanol ||align="right"| 0 ||
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|Chemicals || Pungency || Ethanol ||align="right"| 0 || Could Chemicals be an assumption?
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| Hot Alcohol || align="right"| 0 || Remove this row based on data in row below?
 
 
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| rowspan=2|Pungency || Heat || Hot Alcohol || align="right"| 0 ||Pung no glass, Heat mid-range, HotA high glass--Tedra  
 
| rowspan=2|Pungency || Heat || Hot Alcohol || align="right"| 0 ||Pung no glass, Heat mid-range, HotA high glass--Tedra  
 
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| Coolness || Menthol ||align="right"| 0  ||
 
| Coolness || Menthol ||align="right"| 0  ||
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| Coolness || Pungency || ?? || align="right"| 0 || Bottle avail. for further testing ~Booklegger
 
 
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| rowspan=3|Floral Notes || rowspan=3|Floral Notes || ?? ||align="right"| 0 ||
 
| rowspan=3|Floral Notes || rowspan=3|Floral Notes || ?? ||align="right"| 0 ||
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| Roses ||align="right"| 1 ||
 
| Roses ||align="right"| 1 ||
 
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| rowspan=5|Fruit || Berries || Raspberry ||align="right"| 0 ||  
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| rowspan=6|Fruit || Berries || Raspberry ||align="right"| 0 ||  
 
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| rowspan=3|Tree Fruit || Apricot ||align="right"|  1 ||
 
| rowspan=3|Tree Fruit || Apricot ||align="right"|  1 ||
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| Peach ||align="right"| 0 ||
 
| Peach ||align="right"| 0 ||
 
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| Tropical Fruit || Pineapple ||align="right"| 1 ||
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| rowspan="2"|Tropical Fruit || Pineapple ||align="right"| 1 ||
 
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| Fruit|| Tropical Fruit || Banana ||align="right"| 0 ||
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| Banana ||align="right"| 0 ||
 
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| rowspan=4|Vegetables || rowspan=2|Cooked Notes || Asparagus||align="right"| 1 ||  
 
| rowspan=4|Vegetables || rowspan=2|Cooked Notes || Asparagus||align="right"| 1 ||  

Revision as of 18:52, 12 February 2009

T4 Flavors

Taste Category (Tier 1) Primary Tastes (Tier 2) Secondary Tastes (Tier 3) Vintage Notes
Carmelization Carmelization Butter 0
Molasses 1
Chemicals Pungency Ethanol 0 Could Chemicals be an assumption?
Pungency Heat Hot Alcohol 0 Pung no glass, Heat mid-range, HotA high glass--Tedra
Coolness Menthol 0
Floral Notes Floral Notes ?? 0
Linalool 1
Roses 1
Fruit Berries Raspberry 0
Tree Fruit Apricot 1
Cherry 1
Peach 0
Tropical Fruit Pineapple 1
Banana 0
Vegetables Cooked Notes Asparagus 1
Green Olives 1
Freshness Bell Pepper 0
Green Beans 1
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 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.

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