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Difference between revisions of "User:Spicy/Wine"

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Line 176: Line 176:
 
| T || S || R  || Q || P || O
 
| T || S || R  || Q || P || O
 
|-
 
|-
| T1 garlic sauerkraut cabbage @8 || S1 Peach garlic cabbage @7 || R1 garlic burnt toast || Q1 garlic '''black pepper''' @8 || P1 butter earthyness @4 || O1 butter mushroom
+
| T1 garlic sauerkraut cabbage @8 || S1 Peach garlic cabbage @7 || R1 garlic burnt toast @6 || Q1 garlic '''black pepper''' @8 || P1 butter earthyness @6 || O1 butter mushroom || M || K
 
|-
 
|-
| T2 || S2 || R2 || Q2 || P2 '''caramelisation''', sharp sulfur, earthyness @1 || O2 butter earthyness
+
| T2 || S2 || R2 || Q2 || P2 '''caramelisation''', sharp sulfur, earthyness @1 || O2 butter earthyness || M || K
 
|-
 
|-
| T3 grass cabbage @10 || S3 tree fruit cabbage @7 || R3 eucalyptus peach || Q3 grass eucalyptus cabbage || P3 artichoke eucalyptus @2 || O3 mushrooms
+
| T3 grass cabbage @10 || S3 tree fruit cabbage @7 || R3 eucalyptus peach @6 || Q3 grass eucalyptus cabbage || P3 artichoke eucalyptus burnt matches || O3 mushrooms || M || K
 
|-
 
|-
| T4 || S4 || R4 || Q4 || P4 eucalyptus @4 || O4 thin
+
| T4 || S4 || R4 || Q4 || P4 eucalyptus sulfur @6 || O4 thin || M || K
 
|-
 
|-
| 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
+
| T5 freshness, tree fruit sauerkraut (at 5 vints) || S5 green olives floral notes eucalyptus @6 || R5 cooked notes mousey smells @7|| Q5 eucalyptus '''raisin''' animal smells @8 || P5 eucalyptus tree fruit @6 || O5 thin || M || K
 
|-
 
|-
| T6 || S6 || R6 || Q6 || P6 sharp sulfur straw eucalyptus || O6 vanilla
+
| T6 || S6 || R6 || Q6 || P6 sharp sulfur straw eucalyptus || O6 vanilla || M || K
 
|-
 
|-
| 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
+
| 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 || M || K
 
|-
 
|-
| T8 || S8 || R8 || Q8 || P8 vanilla roses deep dried notes (straw) || O8 butter vanilla mushrooms
+
| T8 || S8 || R8 || Q8 || P8 vanilla roses deep dried notes (straw) || O8 butter vanilla mushrooms || M || K
 
|-
 
|-
| 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
+
| T9 grass and banana, apple || S9 grass peach banana @6 || R9 peach banana skunk || Q9 grass fruit '''raisin''' || P9 sharp sulfur cooked notes(artichoke?) apple @4 || O9 vanilla mushrooms butterscotch || M9 butterscotch melon || K
 
|-
 
|-
| T10 || S10 || R10 || Q10 || P10 sharp sulfur '''soy sauce''' apple @5 || O10 tropical fruit, earthyness
+
| T10 || S10 || R10 || Q10 || P10 sharp sulfur '''soy sauce''' apple @5 || O10 tropical fruit, earthyness || M || K
 
|-
 
|-
| T11 banana black olives @10 || S11 tropical fruit '''walnut''' @7 || R11 banana '''nuttiness''' @7 || Q11 banana, geraniums @7 || P11  garlic @4 || O11 thin
+
| T11 banana black olives @10 || S11 tropical fruit '''walnut''' @7 || R11 banana '''nuttiness''' @7 || Q11 banana, geraniums @7 || P11  garlic @6 || O11 thin || M11 fruit tropical fruit || K
 
|-
 
|-
| T12 || S12 || R12 || Q12 || P12 grass garlic @4 || O12 thin
+
| T12 || S12 || R12 || Q12 || P12 grass garlic @6 || O12 thin || M || K
 
|-
 
|-
| 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
+
| 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 || M13 grapefruit || K
 
|-
 
|-
| T14 || S14 || R14 || Q14 || P14 garlic '''nuttiness''' @5 || O14 butter
+
| T14 || S14 || R14 || Q14 || P14 garlic '''walnut''' @6 || O14 butter || M || K
 
|-
 
|-
| T15 grass butter mushrooms || S15 grass '''nuttiness''' @9 || R15 peach '''walnut''' cabbage || Q15 sulfur @7, peach '''walnut''' || P15 grass '''walnut''' @5 || O15 thin
+
| T15 grass butter mushrooms || S15 grass '''nuttiness''' @9 || R15 peach '''walnut''' cabbage || Q15 sulfur @7, peach '''walnut''' || P15 grass '''walnut''' @6 || O15 thin || M15 grass mushrooms || K
 
|-
 
|-
| T16 || S16 || R16 || Q16 || P16 geraniums @5 || O16 thin
+
| T16 || S16 || R16 || Q16 || P16 geraniums @6 || O16 thin || M || K
 
|-
 
|-
| 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
+
| 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''' || O17 pungency || M || K
 
|-
 
|-
| T18 || S18 || R18 || Q18 || P18 grass oak eucalyptus || O18 sharp sulfur vanilla
+
| T18 || S18 || R18 || Q18 || P18 grass oak eucalyptus || O18 sharp sulfur vanilla || M17 vanilla earthyness || K
 
|-
 
|-
| T19 butter oak mint || S19 resin stemmy @9 || R19 oak stemmy @8 || Q19 stemmy, oak and petroleum || P19 oak and tar @5 || O19 resin
+
| T19 butter oak mint || S19 resin stemmy @9 || R19 oak stemmy @8 || Q19 stemmy, oak and petroleum || P19 oak tar @6 || O19 resin || M19 roses phenolic notes || K
 
|}
 
|}
  

Revision as of 20:54, 14 March 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 @6 Q1 garlic black pepper @8 P1 butter earthyness @6 O1 butter mushroom M K
T2 S2 R2 Q2 P2 caramelisation, sharp sulfur, earthyness @1 O2 butter earthyness M K
T3 grass cabbage @10 S3 tree fruit cabbage @7 R3 eucalyptus peach @6 Q3 grass eucalyptus cabbage P3 artichoke eucalyptus burnt matches O3 mushrooms M K
T4 S4 R4 Q4 P4 eucalyptus sulfur @6 O4 thin M K
T5 freshness, tree fruit sauerkraut (at 5 vints) S5 green olives floral notes eucalyptus @6 R5 cooked notes mousey smells @7 Q5 eucalyptus raisin animal smells @8 P5 eucalyptus tree fruit @6 O5 thin M K
T6 S6 R6 Q6 P6 sharp sulfur straw eucalyptus O6 vanilla M K
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 M K
T8 S8 R8 Q8 P8 vanilla roses deep dried notes (straw) O8 butter vanilla mushrooms M K
T9 grass and banana, apple S9 grass peach banana @6 R9 peach banana skunk Q9 grass fruit raisin P9 sharp sulfur cooked notes(artichoke?) apple @4 O9 vanilla mushrooms butterscotch M9 butterscotch melon K
T10 S10 R10 Q10 P10 sharp sulfur soy sauce apple @5 O10 tropical fruit, earthyness M K
T11 banana black olives @10 S11 tropical fruit walnut @7 R11 banana nuttiness @7 Q11 banana, geraniums @7 P11 garlic @6 O11 thin M11 fruit tropical fruit K
T12 S12 R12 Q12 P12 grass garlic @6 O12 thin M K
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 M13 grapefruit K
T14 S14 R14 Q14 P14 garlic walnut @6 O14 butter M K
T15 grass butter mushrooms S15 grass nuttiness @9 R15 peach walnut cabbage Q15 sulfur @7, peach walnut P15 grass walnut @6 O15 thin M15 grass mushrooms K
T16 S16 R16 Q16 P16 geraniums @6 O16 thin M K
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 O17 pungency M K
T18 S18 R18 Q18 P18 grass oak eucalyptus O18 sharp sulfur vanilla M17 vanilla earthyness K
T19 butter oak mint S19 resin stemmy @9 R19 oak stemmy @8 Q19 stemmy, oak and petroleum P19 oak tar @6 O19 resin M19 roses phenolic notes K

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