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User:Spicy/Wine

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Revision as of 08:56, 10 February 2016 by Spicy (talk | contribs)
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Wine

My crossbred vines

Wine/Pascalito41

Wine/Pascalito356

Tends for Spicy 3

State Tend A C G Q K S V
Fat TL 0 4 12 3 4 0 -10
Musty SL 4 1 9 1 1 11 -11
Rustle MG 4 4 1 3 2 1 -1
Sagging PO 2 3 12 1 2 7 -5
Shimmer SV 2 0 11 0 1 0 -2
Shimmer SL -2 2 9 2 4 8 -12
Shrivel AS 2 3 1 4 0 5 -3
Shrivel PO 3 4 11 -1 0 2 -10
Wilting PO -1 1 3 4 4 7 -7


Tends for Amusement

Fat AS -2
Musty MG -4
Rustle MG -4
Sagging PO -5
Shimmer MG -1
Shrivel AS -5
Wilting AS -3


Tends for Pascalito 356

Tend A C G Q K S V Notes
PO 2 3 4 1 15 -3 -6 Fat
SV 8 4 6 0 8 4 -6 Musty
PO 5 -6 2 3 16 -2 -1 Rustle
SL 0 8 1 1 13 2 -11 Rustle
TV -2 6 3 2 6 3 -10 Sagging
SV -3 6 8 0 11 -3 -10 Shimmer
SV 5 -2 7 4 16 2 -9 Shrivel
TV 5 8 2 4 8 4 -6 Wilting


Wine

Tastings

Wine/Flavors


T S all tested at vint 8 (4 vints old) R all tested at vint 8 (4 vints old) Q all tested at vint 8 (4 vints old) P all tested @2
T1 garlic sauerkraut cabbage @8 S1 Peach garlic cabbage @7 R1 garlic burnt toast Q1 garlic @6 P1 butter earthyness @4
T2 S2 R2 Q2 P2 caramelisation, sharp sulfur, earthyness @1
T3 grass cabbage @10 S3 tree fruit cabbage @7 R3 eucalyptus peach Q3 grass eucalyptus P3 artichoke eucalyptus @2
T4 S4 R4 Q4 P4 eucalyptus @4
T5 freshness, tree fruit sauerkraut (at 5 vints) S5 green olives floral notes eucalyptus @6 R5 cooked notes @6 Q5 eucalyptus raisin animal smells @8 P5 eucalyptus tree fruit @4
T6 S6 R6 Q6 P6 sharp sulfur straw eucalyptus
T7 pineapple and tar, lactic acid (at 5 vints) S7 pineapple tar sauerkraut @6 R7 tropical fruit burnt toast tar Q7 eucalyptus and geraniums @9 P7 vanilla deep dried notes(straw) eucalyptus
T8 S8 R8 Q8 P8 vanilla roses deep dried notes (straw)
T9 grass and banana, apple S9 grass peach banana @6 R9 peach banana Q9 grass fruit raisin P9 sharp sulfur cooked notes(artichoke?) apple @4
T10 S10 R10 Q10 P10 sharp sulfur soy sauce apple @5
T11 banana black olives @10 S11 tropical fruit walnut @7 R11 banana nuttiness @6 Q11 banana, geraniums @7 P11 garlic @4
T12 S12 R12 Q12 P12 grass garlic @4
T13 banana black olives walnut S13 banana tree fruit walnut @6 R13 banana walnut cabbage Q13 thin at 3, nuttiness at 4, raisin @6 P13 garlic raisin @5
T14 S14 R14 Q14 P14 garlic nuttiness @5
T15 grass butter mushrooms S15 grass nuttiness @7 R15 peach walnut cabbage Q15 peach walnut @6 P15 grass walnut @5
T16 S16 R16 Q16 P16 geraniums @5
T17 mushrooms, acetic acid @5 fruit @6 S17 apple oak @7 R17 oak pineapple @8 Q17 pineapple oak, burned smells at 4 P17 burnt toast apple raisin @5
T18 S18 R18 Q18 P18 grass oak eucalyptus
T19 butter oak mint S19 resin stemmy @7 R19 oak stemmy @8 Q19 stemmy, oak and petroleum P19 oak and tar @5

Tekhi Wines

Vigil Wine by Spicy 6% 7.3%, 4.4 RS, 0.9 tannin, 1.2 acid, white vint 8

Tekhi Tropical is a T13 S19 mix 6.9% alcohol, 2.2 res sugar, 2.9 tannin, 1.5 acid

Tekhi Yorkshire Mixtures 12.1%, 8.6 RS, 4.3 tannin, 2.9 acid, white vint 7

Tekhi Tangy is an equal parts T7 T9 mix 12.2% alcohol, 3.9 res sugar, 1.6 tannin, 2.0 acid

Tekhi T9R3 Sleepy Mixture 12.1%, 5.5 RS, 4.9 tannin, 2.0 acid, white

Tekhi T1S5 Sleeping with the Camels 13.1% 8.3 RS, 11.6 tannin, 2.5 acid, white vint 7

Tekhi S1S3 Rolling Green Hills 13.1%, 8.7 RS, 8.6 tannin, 2.8 acid, white vint 7

Spicy T7R7 Camel Special 13.1%, 5.8 RS, 6.7 tannin, 2.4 acid, white vint 8

Tekhi S11S19 Smooth as Silk 13.1%, 4.1 RS, 6.9 tannin, 2.4 acid, white vint 8

Tekhi Q3R1 Sparkles 13.1%, 3.4 RS, 4.8 tannin, 2.5 acid, white vint 8

Tekhi Q19T11 Rich and Sweet 13.1%, 16.7 RS, 7.5 tannin, 2.8 acid, white vint 8

Tekhi Q9Q17 Fiery Dragons 13.1%, 5.7 RS, 4.8 tannin, 2.2 acid, white vint 8

Tekhi S15R5 Cold Snap 13.2%, 7.7 RS, 5.8 tannin, 2.4 acid, white vint 8

Tekhi S17R9 Lights and Dancing 13.2%, 6.4 RS, 7.6 tannin, 2.0 acid, white vint 8

Spicy T1R15 Garlic Fruits 13.1%, 10.1 RS, 9.3 tannin. 2.8 acid, white vint 9

Spicy T13R17 Olive Tropics 13.1%, 10.2 RS, 8.3 tannin, 3.4 acid, white vint 9

Spicy T5R19 Oak Fresh 13.1%, 5.4 RS, 7.3 tannin, 1.9 acid, white vint 9

Spicy T15T17T19 buttershroom 13.2%, 4.3 RS, 6.2 tannin, 3.1 acid, white vint 9

Vineyards at NICE

All tested at 6 vintages old, except A8 (need to make more tasting bottles for A8 and A20?)

20 vegetables odd chemicals @10 13 stemmy butter mushrooms 12 banana melon mushrooms 5 melon banana @8 4 butter melon floral notes
19 butterscotch sauerkraut @10 14 tropical fruit wet cardboard @8 11 banana sauerkraut apple 6 banana fusel alcohol @10 3 grapefruit tropical fruit(3rd vint) apple
18 butterscotch acetic acid walnut 15 grass resin wet cardboard @8 10 banana peach wet cardboard @8 7 roses banana @8 2 grass acetic acid grapefruit
17 vanilla eucalyptus nuttiness 16 straw eucalyptus oak 9 oak butter earthyness 8 mousey smells black pepper @8 1 grapefruit sweat black pepper @8

Wine Mixes

A20 11 1 Mix Res sugar 15.5 to 9.4, acid 2.9, tannin 5.7, alcohol 12.2% white wine

A13 3 Mix Res sugar 16.3 to 10.2, acid 2.0, tannin 5.6, alcohol 12.2% white wine

Spicy A2 4 Mix Res Sugar 7.8, acid 3.9, tannin 8.4, alcohol 12.1%, white wine

Spicy A6 14 Mix Res Sugar 13.3, acid 2.4, tannin 10.2, alcohol 12.3% white wine

Spicy A5 7 Mix Res Sugar 7.7, acid 2.5, tannin 8.2, alcohol 12.0%, white wine vint 4

Spicy A8 9 Mix Res Sugar 8.9, acid 2.2, tannin 8.6, alcohol 12.0%, white wine vint 4 (will be spice at vint 11)

Spicy Fruit and Fields A12A16 Res Sugar 5.2, acid 3.2, tannin 9.8, alcohol 12.1%, white wine vint 5

Spicy Melon Surprise A12A19 Res Sugar 6.8, acid 2.8, tannin 7.1, alcohol 12.1%, white wine vint 5

Spicy A10 15 Mix Res Sugar 7.1, acid 2.4, tannin 7.1, alcohol 13.1%, white wine vint 6

Spicy A17 18 Mix Res Sugar 10.1, acid 3.3, tannin 13.7, alcohol 13.0%, white wine vint 6

Spicy A3 A20 Mix RS 12.0, acid 3.5, tannin 10.4, alc 13.1%, white wine vint 9

Spicy A11 A20 Mix RS 8.1, acid 3.1, tannin 7.9, alc 13.1%, white wine vint 9

Possible Wine Flavours

Taste Category
(Tier 1)
Primary Tastes
(Tier 2)
Secondary Tastes
(Tier 3)
Vintage Appears Vintage Disappears Notes
Carmelization Carmelization Butter 0 T15 T19 P1
Butterscotch 1 A18 A19
Honey 13 No
Molasses 1 No
Chocolate 2 No
Soy Sauce 2 P10
Chemicals Odd Chemicals Fish 4 9 No
Soap 7 12 No
Sorbate 5 No
Fusel Alcohol 9-10 A6
Paper Filter Pads 7 No
Wet Cardboard ? A14 A15 A10
Petroleum Tar 1 T7 S7 R7 P19
Kerosene 8 No
Diesel 9 No
Plastic 9 No
Pungency Ethanol 0 No
Sharp Sulfur 1 P6 P9 P10
Acetic Acid 3 A18 T17
Ethyl Acetate 5 No
Sulfur Wet Wool 4 No
Burnt Matches 6 No
Skunk 6 No
Cabbage 7 T1 S1 T3 S3 R13 R15
Hydrogen Sulfide 8 No
Mercaptan 4 No
Garlic 3 T1 S1 R1 Q1
Rubber 8+ No
Earthyness Earthyness Mushrooms 1 A13 T15 T17 P1 P2
Dust 3 No
Moldyness Mildew 14 No
Moldy Cork ? No
Floral Notes Floral Notes Orange Blossoms 0 No
Linalool 1 No
Roses 1 A7 P8 S5
Geraniums 3 Q7 Q11 P16
Violet ? No
Fruit Citrus Notes Grapefruit 0-1 A1
Lemon 0 No
Berries Raspberry 0 No
Strawberry 1 No
Cassis 6 No
Blackberry ? No
Dried Fruit Raisin 5 Q5 Q9 Q13 P13 P17
Strawberry Jam 6 No
Prune 9-11 A5
Fig 12 No
Odd Fruit Artificial Fruit 7 No
Methyl Anthranilate 7 No
Tree Fruit Cherry 0 No
Peach 0 A10 R3 S1 R15 Q15
Apricot 1 No
Apple 3 A3 T9
Tropical Fruit Banana 0 A7 A10 T11 T13 S13 R13
Pineapple 1 S7 R17 Q17
Melon 1 A4 A5 A12
Microbiological Smells Animal Smells Horsey Smells 4 No
Mousey Smells 7 A8
Lactic Acid Saurkraut 4 T1 S7
Buteric Acid 0-1 No
Sweat 4 A1
Yeast Leesy 2 No
Flor Yeast ? No
Nuttiness Nuttiness Almond 0 No
Hazelnut 0 No
Walnut 4 A18 T13 S11 S13 R13 R15 Q15 P15
Oxidation Oxidation Acetaldehyde 9 No
Pungency Coolness Menthol 0 No
Heat Hot Alcohol 0 No
Spicyness Spicyness Cloves 7 No
Licorice 7 No
Black Pepper 7 A8 A1
Vegetables Cooked Notes Asparagus 1 No
Green Beans 1 No
Green Olives 1 S5
Artichoke 2 P3 P9?
Black Olives 3 T11 T13
Freshness Bell Pepper 0 No
Mint 1 No
Eucalyptus 2 S5 A16 A17 R3 Q3 Q5
Stemmy 0 A13 S19 Q19
Grass 0 A15 T3 T9 T15 S15 P12 P15 P18
Deep dried notes Straw 2 A16 P6 P7? P8?
Tea 4 No
Tobacco 6 No
Woodiness Phenolic Notes Vanilla 1 A17 P7 P8
Burned Smells Smoke 0 No
Burnt Toast 2 R7 P17
Coffee 2 No
Resin Cedar 1 No
Oak 1 S17 R17 Q17 R19 Q19 P19