User:Spicy/Wine

Wine

2 cassis yards for 2 raisin yards with Tedra 215 Traak
Walnut grapes (S13?) and raisin grapes (P17? Q5?) Akhem

Tendings

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

User:Spicy/Wine/Spicy3

Tends for Amusement

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

Vine/Tedra215

Vine/Tedra388

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/Pascalito356

Wine

Tastings

Wine/Flavors

Tekhi Vineyards

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 @6	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 @7	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 walnut raisin cabbage	P13 garlic raisin @5
T14	S14	R14	Q14	P14 garlic nuttiness @5
T15 grass butter mushrooms	S15 grass nuttiness @9	R15 peach walnut cabbage	Q15 sulfur @7, peach walnut	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 @9	R19 oak stemmy @8	Q19 stemmy, oak and petroleum	P19 oak and tar @5

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 prune	4 butter melon floral notes
19 butterscotch sauerkraut @10	14 tropical fruit wet cardboard @11	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 @11	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

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