Difference between revisions of "Wine/Flavors"

Revision as of 02:27, 17 February 2009

Taste Category (Tier 1)	Primary Tastes (Tier 2)	Secondary Tastes (Tier 3)	Vintage	Notes
Carmelization	Carmelization	Butter	0
Carmelization	Carmelization	Molasses	1
Carmelization	Carmelization	Soy Sauce	2
Chemicals	Pungency	Ethanol	0	Could Chemicals be an assumption?
Pungency	Heat	Hot Alcohol	0	Pung no glass, Heat mid-range, HotA high glass--Tedra
Pungency	Coolness	Menthol	0
Earthyness	Earthyness	Mushrooms	1
Floral Notes	Floral Notes	Orange Blossoms	0
		Linalool	1
		Roses	1
Fruit	Berries	Raspberry	0
	Tree Fruit	Apricot	1
		Cherry	1
		Peach	0
	Tropical Fruit	Pineapple	1
	Tropical Fruit	Banana	0
Microbiological Smells	Yeast	Leesy	2
Vegetables	Cooked Notes	Asparagus	1
		Green Olives	1
		Black Olives	<=2
		Mushrooms	0 or 1
	Freshness	Bell Pepper	0
	Freshness	Green Beans	1
Woodiness	Burned Smells	Smoke	0
Woodiness	?	Cedar	1
Woodiness	Resin	Oak	2
Nuttiness	Nuttiness	Almond	0
Nuttiness	Nuttiness	Hazelnut	0

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.

@@ Line 9: / Line 9: @@
 | rowspan=2|Carmelization || rowspan=2|Carmelization ||  Butter  ||align="right"| 0 ||
 |-
 | Molasses ||align="right"| 1 ||
+|-
+| Carmelization || Carmelization || Soy Sauce ||align="right"|  2 ||
 |-
 |Chemicals || Pungency || Ethanol ||align="right"| 0 || Could Chemicals be an assumption?
@@ Line 16: / Line 18: @@
 |-
 | Coolness || Menthol ||align="right"| 0  ||
+|-
+| Earthyness || Earthyness || Mushrooms ||align="right"| 1 ||
 |-
 | rowspan=3|Floral Notes || rowspan=3|Floral Notes || Orange Blossoms ||align="right"| 0 ||
@@ Line 51: / Line 55: @@
 | rowspan=2|Woodiness || rowspan=1|Burned Smells || Smoke ||align="right"| 0 ||
 |-
 |rowspan=1|?|| Cedar ||align="right"| 1 ||
+|-
+| Woodiness || Resin || Oak ||align="right"| 2 ||
 |-
 | rowspan=2|Nuttiness || rowspan=2|Nuttiness ||Almond ||align="right"| 0 ||