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Difference between revisions of "Wine/Flavors"

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|rowspan="4"| Pungency  
 
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| Ethanol ||align="right"| 0 ||
 
| Ethanol ||align="right"| 0 ||
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| Hot Alcohol ||align="right"| 0 ||{{5ok}}
 
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| Sharp Sulfur ||align="right"| 1 (or 3?) || See (5) below.
 
| Sharp Sulfur ||align="right"| 1 (or 3?) || See (5) below.

Revision as of 00:18, 28 August 2011

< Wine

T4 Flavors

Taste Category
(Tier 1)
Primary Tastes
(Tier 2)
Secondary Tastes
(Tier 3)
Vintage Notes
Carmelization Carmelization Butter 0
Butterscotch 1 T6N.png
Honey ?
Molasses 1
Chocolate 2 T6N.png
Soy Sauce 2
Chemicals Odd Chemicals Fish 4 T6N.png
Soap 7
Paper Filter Pads 7
Petroleum Tar 1 T6N.png See (3) below
Kerosene 8
Diesel 9 or 10
Pungency Ethanol 0
Hot Alcohol 0 T6N.png
Sharp Sulfur 1 (or 3?) See (5) below.
Acetic Acid 3 See (1) below.
Ethyl Acetate 5
Sulfur Wet Wool 4 See (2) below
Burnt Matches 6
Skunk 6
Cabbage 7
Hydrogen Sulfide 8
Mercaptan 4
Earthyness Earthyness Mushrooms 1
Dust 4
Moldyness Mildew 14
Floral Notes Floral Notes Orange Blossoms 0
Linalool 1
Roses 1
Geraniums 3 See (4) below
Fruit Citrus Notes Grapefruit 1 T6N.png
Lemon 1 T6N.png
Berries Raspberry 0
Cassis 6 See (2) below
Dried Fruit Raisin 5
Strawberry Jam 6
Odd Fruit Artificial Fruit 7
Tree Fruit Cherry 0
Peach 0 T6N.png
Apricot 1
Apple 3
Tropical Fruit Banana 0 T6N.png
Pineapple 1
Microbiological Smells Animal Smells Horsey Smells 4
Mousey Smells 7
Lactic Acid Saurkraut 4 Tier 2 confirmed
Yeast Leesy 2
Buteric Acid ? 0 or 1 Unsure if 2nd or 3rd Tier
Nuttiness Nuttiness Almond 0
Hazelnut 0
Walnut 4 T6N.png On Flavor Listing page so added here
Oxidation Oxidation Acetaldehyde 9
Pungency Coolness Menthol 0 T6N.png
Heat Hot Alcohol 0 T6N.png
Spicyness Spicyness Cloves 7
Licorice 7
Vegetables Cooked Notes Asparagus 1
Green Beans 1 T6N.png
Green Olives 1
Artichoke 2 T6N.png 'picked it up at 5 vin old'
Black Olives 3
Freshness Bell Pepper 0 T6N.png
Mint 1
Eucalyptus 2
Stemmy 0 see (8) below T6N.png
Deep dried notes Straw 3
Tobacco 6
Woodiness Burned Smells Smoke 0 T6N.png
Burnt Toast 2
Resin Cedar 1
Oak 1 T6N.png

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. Edit: got Pungency as the 2nd flavor on a different Acetic Acid yard with a 4573 quality glass.
    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. Updated: After further tasting I must have had an error in my tasting notes. It is clear now that sharp sulfur is a tier 3 as shown. This also matches the T3 chart so it makes more sense. (From my tests, I believe Sharp Sulfur is the middle flavor, but it could be Chemicals->Acetic Acid->Sharp Sulfur) - Omari
  2. The tier 2 flavors didn't show up on these on my table, so pulled them from the T3 wiki-Tedra
  3. Tar is the top level flavour I saw on a 9k glass, petroleum is the middle flavour that I saw on 5.5k glass - Spicy
  4. Geraniums seen in wine at 3 vints old, but not tested at 2 vints - Spicy Can confirm 3-Tedra
  5. This was seen in T3 as vintage 1, can anyone confirm this is true for T4? I have a pungency flavour detected at vintage 3 and suspect this might be it. - Linalia
  6. I now have two vineyards that have a "Spicyness" flavor, but do not resolve to the Tier 3 flavor. I am growing more grapes with a higher quality and covering more of the area to track down the exact flavor - Telanoc
  7. After drinking the same Spicyness wine a few times on different glasses I found Licorice on a 9204 quality glass, the wine is 28 vintages old though - EvilSnowman
  8. T6N.png 95% certain this flavor goes here. It's vegetables for sure. I got 'Stemmy and Bell Peppers', 'Stemmy and Freshness', 'Freshness and Vegetables', and 'Vegetables' at different glass qualities. - KasumiGhia

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.

Aromatic Honey and citruses

Honeys and Citruses.htm

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!
  • Known Flavor locations - 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