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Wine/Flavors

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< Wine

Tale 6 Flavors

Taste Category
(Tier 1)
Primary Tastes
(Tier 2)
Secondary Tastes
(Tier 3)
Vintage Notes
Carmelization Carmelization Butter 0 T6ok small.gif
Butterscotch 1 T6ok small.gif
Honey ?
Molasses 1
Chocolate 2
Soy Sauce 2 T6ok small.gif
Chemicals Odd Chemicals Fish 4 T6ok small.gif
Soap 7
Paper Filter Pads 7
Petroleum Tar 1
Kerosene 8
Diesel 9 or 10
Pungency Ethanol 0
Sharp Sulfur 1-3
Acetic Acid 3
Ethyl Acetate 5
Sulfur Wet Wool 4
Burnt Matches 6
Skunk 6
Cabbage 7
Hydrogen Sulfide 8
Mercaptan 4
Garlic 3 T6ok small.gif
Earthyness Earthyness Mushrooms 1 T6ok small.gif
Dust 4
Moldyness Mildew 14
Floral Notes Floral Notes Orange Blossoms 0 T6ok small.gif
Linalool 1
Roses 1
Geraniums 3
Fruit Citrus Notes Grapefruit 0-1 T6ok small.gif
Lemon 1
Berries Raspberry 0 T6ok small.gif
Strawberry 1 T6ok small.gif
Cassis 6
Dried Fruit Raisin 5 T6ok small.gif
Strawberry Jam 6
Odd Fruit Artificial Fruit 7
Methyl Anthranilate 7 T6ok small.gif
Tree Fruit Cherry 0 T6ok small.gif
Peach 0 T6ok small.gif
Apricot 1
Apple 3
Tropical Fruit Banana 0
Pineapple 1 T6ok small.gif
Microbiological Smells Animal Smells Horsey Smells 4
Mousey Smells 7
Lactic Acid Saurkraut 4 T6ok small.gif
Yeast Leesy 2 T6ok small.gif
Buteric Acid ? 0 or 1 Unsure if 2nd or 3rd Tier
Nuttiness Nuttiness Almond 0 T6ok small.gif
Hazelnut 0 T6ok small.gif
Walnut 4
Oxidation Oxidation Acetaldehyde 9
Pungency Coolness Menthol 0
Heat Hot Alcohol 0
Spicyness Spicyness Cloves 7
Licorice 7
Vegetables Cooked Notes Asparagus 1 T6ok small.gif
Green Beans 1
Green Olives 1
Artichoke 2 T6ok small.gif
Black Olives 3
Freshness Bell Pepper 0 T6ok small.gif
Mint 1
Eucalyptus 2
Stemmy 0
Grassy 0 T6ok small.gif
Deep dried notes Straw 3
Tea 5 T6ok small.gif
Tobacco 6
Woodiness Phenolic Notes Vanilla 1 T6ok small.gif
Burned Smells Smoke 0 T6ok small.gif
Burnt Toast 2
Resin Cedar 1
Oak 1

Notes

  1. Please put any notes about wine relevant to T6 here. Also check the related links at the bottom of the page for information from T3-T5

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