The Wiki for Tale 7 is in read-only mode and is available for archival and reference purposes only. Please visit the current Tale 11 Wiki in the meantime.

If you have any issues with this Wiki, please post in #wiki-editing on Discord or contact Brad in-game.

Difference between revisions of "User:Spicy/Wine"

From ATITD7
Jump to navigationJump to search
Line 1: Line 1:
== Wine ==
+
= Wine =
  
[[User:Spicy/Wine/Vines|My crossbred vines]]
+
==Tendings==
 
 
[[Wine/Pascalito41]]
 
 
 
[[Wine/Pascalito356]]
 
  
 
===Tends for Spicy 3===
 
===Tends for Spicy 3===
Line 32: Line 28:
 
|}
 
|}
  
 +
[[User:Spicy/Wine/Spicy3]]
  
 
===Tends for Amusement===
 
===Tends for Amusement===
 +
 
Fat AS -2<br>
 
Fat AS -2<br>
 
Musty MG -4<br>
 
Musty MG -4<br>
Line 45: Line 43:
 
<!--  
 
<!--  
 
===Tends for Pascalito 41===
 
===Tends for Pascalito 41===
 +
 
{| border="1" cellpadding="5" cellspacing="1" style="font-family:courier new; background-color: linen;"
 
{| border="1" cellpadding="5" cellspacing="1" style="font-family:courier new; background-color: linen;"
 
|-
 
|-
Line 70: Line 69:
 
|}
 
|}
  
 +
[[Wine/Pascalito41]]
 
-->
 
-->
  
Line 112: Line 112:
 
|}
 
|}
  
 +
[[Wine/Pascalito356]]
  
 
[[Wine]]
 
[[Wine]]
Line 120: Line 121:
  
 
<br>
 
<br>
 +
 +
===Tekhi Vineyards===
  
 
{| cellspacing="0" border="1"
 
{| cellspacing="0" border="1"
Line 163: Line 166:
 
|}
 
|}
  
== 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
+
=== Vineyards at NICE ===
 
 
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?)
 
All tested at 6 vintages old, except A8 (need to make more tasting bottles for A8 and A20?)
Line 215: Line 181:
 
|}
 
|}
  
== 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 ==
 
== Possible Wine Flavours ==

Revision as of 09:23, 10 February 2016

Wine

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


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 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


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


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