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Wine/Flavors
From ATITD7
Tale 7 Flavors
| Taste Category (Tier 1) |
Primary Tastes (Tier 2) |
Secondary Tastes (Tier 3) |
Vintage Appears | Vintage Disappears | Winebook Notes | Known vineyards + owner(s) |
|---|---|---|---|---|---|---|
| Carmelization | Carmelization | Butter | 0 | Caramel (Oenophile, Book 3) Caramel (Sommelier, Book 4) Cherry, Tea and Caramel (Sommelier, Book 4) |
RP (zFree) | |
| Butterscotch | 1 | Caramel (Oenophile, Book 3) Caramel (Sommelier, Book 4) Cherry, Tea and Caramel (Sommelier, Book 4) |
RP (zFree) | |||
| Honey | 13 | Caramel (Oenophile, Book 3) Caramel (Sommelier, Book 4) Cherry, Tea and Caramel (Sommelier, Book 4) |
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| Molasses | 1 | Caramel (Oenophile, Book 3) Caramel (Sommelier, Book 4) Cherry, Tea and Caramel (Sommelier, Book 4) |
||||
| Chocolate | 2 | Caramel (Oenophile, Book 3) Caramel (Sommelier, Book 4) Cherry, Tea and Caramel (Sommelier, Book 4) |
RP (Silden) | |||
| Soy Sauce | 2 | Caramel (Oenophile, Book 3) Caramel (Sommelier, Book 4) Cherry, Tea and Caramel (Sommelier, Book 4) |
||||
| Chemicals | Odd Chemicals | Fish | 4 | |||
| Soap | 7 | |||||
| Sorbate | 5 | |||||
| Fusel Alcohol | 10 | |||||
| Paper | Filter Pads | 7 | ||||
| Wet Cardboard | ? | |||||
| Petroleum | Tar | 1 | RP (Silden) | |||
| Kerosene | 8 | |||||
| Diesel | 9 | |||||
| Plastic | 9 | |||||
| Pungency | Ethanol | 0 | ||||
| Sharp Sulfur | 1 | 6 | RP (zFree) | |||
| Acetic Acid | 3 | RP (zFree) | ||||
| Ethyl Acetate | 5 | |||||
| Sulfur | Wet Wool | 4 | ||||
| Burnt Matches | 6 | |||||
| Skunk | 6 | |||||
| Cabbage | 7 | |||||
| Hydrogen Sulfide | 8 | |||||
| Mercaptan | 4 | |||||
| Garlic | 3 | RP (zFree) | ||||
| Rubber | 8+ | |||||
| Earthyness | Earthyness | Mushrooms | 1 | RP (zFree) | ||
| Dust | 3 | RP (zFree) | ||||
| Moldyness | Mildew | 14 | ||||
| Moldy Cork | ? | |||||
| Floral Notes | Floral Notes | Orange Blossoms | 0 | Flowers (Sommelier, Book 4) | ||
| Linalool | 1 | Flowers (Sommelier, Book 4) | ||||
| Roses | 1 | Flowers (Sommelier, Book 4) | RP (zFree), RP Akhem | |||
| Geraniums | 3 | Flowers (Sommelier, Book 4) | RP (Silden), RP Akhem | |||
| Violet | ? | Flowers (Sommelier, Book 4) | ||||
| Fruit | Citrus Notes | Grapefruit | 0-1 | |||
| Lemon | 0 | |||||
| Berries | Raspberry | 0 | Berries (Oenophile, Book 3) | |||
| Strawberry | 1 | Berries (Oenophile, Book 3) | ||||
| Cassis | 6 | Berries (Oenophile, Book 3) | RP (Silden) | |||
| Blackberry | ? | Berries (Oenophile, Book 3) | ||||
| Dried Fruit | Raisin | 5 | Dried Fruit (Oenophile, Book 3) | RP (zFree) | ||
| Strawberry Jam | 6 | Dried Fruit (Oenophile, Book 3) | ||||
| Prune | 11 | Dried Fruit (Oenophile, Book 3) | ||||
| Fig | 12 | Dried Fruit (Oenophile, Book 3) | ||||
| Odd Fruit | Artificial Fruit | 7 | ||||
| Methyl Anthranilate | 7 | |||||
| Tree Fruit | Cherry | 0 | Cherry, Tea and Caramel (Sommelier, Book 4) | |||
| Peach | 0 | RP (zFree) | ||||
| Apricot | 1 | |||||
| Apple | 3 | RP (zFree) | ||||
| Tropical Fruit | Banana | 0 | RP (zFree) | |||
| Pineapple | 1 | RP (zFree) | ||||
| Melon | 1 | RP (zFree) | ||||
| Microbiological Smells | Animal Smells | Horsey Smells | 4 | |||
| Mousey Smells | 7 | |||||
| Lactic Acid | Sauerkraut | 4 | RP (zFree) | |||
| Buteric Acid | 0-1 | |||||
| Sweat | 4 | RP (zFree) | ||||
| Yeast | Leesy | 2 | ||||
| Flor Yeast | ? | |||||
| Nuttiness | Nuttiness | Almond | 0 | Nuts (Sommelier, Book 4) | ||
| Hazelnut | 0 | Nuts (Sommelier, Book 4) | ||||
| Walnut | 4 | Walnut and Tobacco (Oenophile, Book 3) Nuts (Sommelier, Book 4) |
RP (Akhem) | |||
| Oxidation | Oxidation | Acetaldehyde | 9 | |||
| Pungency | Coolness | Menthol | 0 | |||
| Heat | Hot Alcohol | 0 | ||||
| Spicyness | Spicyness | Cloves | 7 | Spice (Oenophile, Book 3) | ||
| Licorice | 7 | Spice (Oenophile, Book 3) | ||||
| Black Pepper | 7 | Spice (Oenophile, Book 3) | ||||
| Vegetables | Cooked Notes | Asparagus | 1 | Vegetables (Sommelier, Book 4) | RP (Silden) | |
| Green Beans | 1 | Vegetables (Sommelier, Book 4) | ||||
| Green Olives | 1 | Vegetables (Sommelier, Book 4) | RP (zFree) | |||
| Artichoke | 2 | Vegetables (Sommelier, Book 4) | RP (zFree) | |||
| Black Olives | 3 | Vegetables (Sommelier, Book 4) | RP (Silden) | |||
| Freshness | Bell Pepper | 0 | ||||
| Mint | 1 | Coffee and Mint (Oenophile, Book 3) | RP (zFree) | |||
| Eucalyptus | 2 | RP (Silden) | ||||
| Stemmy | 0 | RP (zFree) | ||||
| Grass | 0 | RP (zFree) | ||||
| Deep dried notes | Straw | 2 | RP (zFree) | |||
| Tea | 4 | Cherry, Tea and Caramel (Sommelier, Book 4) | ||||
| Tobacco | 6 | Walnut and Tobacco (Oenophile, Book 3) | RP (Silden) | |||
| Woodiness | Phenolic Notes | Vanilla | 1 | RP (zFree) | ||
| Burned Smells | Smoke | 0 | ||||
| Burnt Toast | 2 | RP (zFree) | ||||
| Coffee | 2 | Coffee and Mint (Oenophile, Book 3) | RP (zFree) | |||
| Resin | Cedar | 1 | ||||
| Oak | 1 |
Notes
- Please put any notes about wine relevant to T7 here. Also check the related links at the bottom of the page for information from T3-T6
Reading The Flavor Chart
Vintage indicates how old the wine was when the flavor first appeared in the wine.
- If a wine contains flavors that have not developed at the wine's current vintage age, those flavors will not be detectable when the wine is tasted.
- If no flavors are detectable, a wine will report as Thin and not give tasting checks for quality.
- As the wine ages and flavors come in, the wine will stop being Thin.
Note: It is the age on the Secondary Taste that brings the flavor in, not the Taste Category or Primary Taste.
For example:
- Bell Pepper (0) and Green Beans (1) are both Vegetable/Freshness flavors.
- If a wine only has the Green Beans flavor in it, it will report as Thin until it is 1 vintage old (not giving the Vegetable or Freshness flavors).
- Bell Pepper, on the other hand, will show Vegetable, Freshness, and Bell Pepper flavors on different glasses starting at 0 vintages old.
