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Difference between revisions of "User:Spicy/Wine"

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| 20 vegetables odd chemicals  @10|| 13 stemmy butter mushrooms || 12 banana melon mushrooms || 5 melon banana '''prune'''|| 4 butter melon floral notes
 
| 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
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| 19 butterscotch sauerkraut @10|| 14 tropical fruit wet cardboard @11|| 11 banana sauerkraut apple || 6 banana fusel alcohol '''fig'''|| 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
 
| 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

Revision as of 12:24, 24 February 2016

Wine

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

Tendings

Tends for Tedra 215 quality wines

State Tend A C G Q K S V
Fat MG 4 -3 3 12 -2 -2 -3
Musty AS 3 -3 2 12 1 1 -5
Rustle MG 4 4 6 6 1 1 -1
Sagging SL -3 2 7 7 4 4 -2
Shrivel AS 2 3 2 -8 3 3 -3
Shimmer TV -2 -2 4 -6 0 0 -3
Wilting MG -1 3 6 15 2 2 -5

Vine/Tedra215

Tends for Tedra 388 high sugar wine for spirits

Vine/Tedra388

State Tend A C G Q K S V
Fat PO 2 3 4 1 5 36 -6
Musty SV 3 4 6 0 3 32 -6
Rustle PO 0 0 2 3 -5 49 -1
Sagging MG 1 -2 2 -3 -5 55 -5
Shrivel SL -1 2 4 3 -5 52 -6
Shimmer SV 2 0 8 0 8 46 -10
Wilting TV 0 0 2 4 2 54 -6


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


Tends for Pascalito 356 tannin wine

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 R Q P O
T1 garlic sauerkraut cabbage @8 S1 Peach garlic cabbage @7 R1 garlic burnt toast Q1 garlic @6 P1 butter earthyness @4 O1 butter mushroom
T2 S2 R2 Q2 P2 caramelisation, sharp sulfur, earthyness @1 O2 butter earthyness
T3 grass cabbage @10 S3 tree fruit cabbage @7 R3 eucalyptus peach Q3 grass eucalyptus @6 P3 artichoke eucalyptus @2 O3 mushrooms
T4 S4 R4 Q4 P4 eucalyptus @4 O4 thin
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 O5 thin
T6 S6 R6 Q6 P6 sharp sulfur straw eucalyptus O6 vanilla
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 O7 vanilla butter
T8 S8 R8 Q8 P8 vanilla roses deep dried notes (straw) O8 butter vanilla mushrooms
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 O9 vanilla mushrooms butterscotch
T10 S10 R10 Q10 P10 sharp sulfur soy sauce apple @5 O10 tropical fruit, earthyness
T11 banana black olives @10 S11 tropical fruit walnut @7 R11 banana nuttiness @7 Q11 banana, geraniums @7 P11 garlic @4 O11 thin
T12 S12 R12 Q12 P12 grass garlic @4 O12 thin
T13 banana black olives walnut S13 banana tree fruit walnut @6 R13 banana walnut cabbage Q13 walnut raisin cabbage P13 garlic raisin @5 O13 thin
T14 S14 R14 Q14 P14 garlic nuttiness @5 O14 butter
T15 grass butter mushrooms S15 grass nuttiness @9 R15 peach walnut cabbage Q15 sulfur @7, peach walnut P15 grass walnut @5 O15 thin
T16 S16 R16 Q16 P16 geraniums @5 O16 thin
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 O17 pungency
T18 S18 R18 Q18 P18 grass oak eucalyptus O18 sharp sulfur vanilla
T19 butter oak mint S19 resin stemmy @9 R19 oak stemmy @8 Q19 stemmy, oak and petroleum P19 oak and tar @5 O19 resin

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 fig 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