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Wine/Flavors

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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 Orange Blossoms 0
Linalool 1
Roses 1
Fruit Berries Raspberry 0
Tree Fruit Apricot 1
Cherry 1
Peach 0
Tropical Fruit Pineapple 1
Banana 0
Microbiological Smells ?? Yeast 2
Vegetables Cooked Notes Asparagus 1
Green Olives 1
Mushrooms 0 or 1
Freshness Bell Pepper 0
Green Beans 1
Woodiness Burned Smells Smoke 0
Nuttiness Nuttiness Almond 0
Hazelnut 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.

Related Pages

  • T3 Flavors - archived to reduce confusion/page length