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Difference between revisions of "Wine/Flavors"

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Revision as of 03:45, 18 April 2009

< Wine

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 Odd Chemicals Fish 4
Soap 7
Paper Filter Pads 7
Pungency Ethanol 0
Ethyl Acetate 5
Sharp Sulfur? Acetic Acid 3 See (1) below.
Sulfur Wet Wool 4 See (2) below
Burnt Matches 6
Skunk 6
Cabbage 7
Tar Petroleum 1
Earthyness Earthyness Mushrooms 1
Floral Notes Floral Notes Orange Blossoms 0
Linalool 1
Roses 1
Fruit Berries Raspberry 0
Cassis 7 See (2) below
Dried Fruit Raisin 5
Strawberry Jam 6
Odd Fruit Artificial Fruit 7
Tree Fruit Cherry 0
Peach 0
Apricot 1
Apple 3
Tropical Fruit Banana 0
Pineapple 1
Microbiological Smells Animal Smells Horsey Smells 4
Mousey Smells 7
Lactic Acid Saurkraut 4 See (2) below
Yeast Leesy 2
Nuttiness Nuttiness Almond 0
Hazelnut 0
Pungency Coolness Menthol 0
Heat Hot Alcohol 0
Vegetables Cooked Notes Asparagus 1
Green Olives 1
Black Olives 3
Freshness Bell Pepper 0
Green Beans 1
Mint 1
Eucalyptus 2
Woodiness Burned Smells Smoke 0
Resin Cedar 1
Oak 1

Notes

  1. 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.
    1. I also saw only chemicals (5773 glass) and acetic acid(6455 and 9044 glasses), but its possible acetic acid is the middle flavour and we're missing the top - Spicy
    2. From my tests, I believe Sharp Sulfur is the middle flavor, but it could be Chemicals->Acetic Acid->Sharp Sulfur - Omari
  2. The teir 2 flavors didn't show up on these on my table, so pulled them from the T3 wiki-Tedra

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
  • Flavor Listing - Listing of flavors people currently have. Looking for certain flavors to finish up a wine book and can't find them? Look no further!! Also, feel free to add your flavors today!
  • T3 Flavors - archived to reduce confusion/page length