ATITD Wiki: Users/Dakiara/Viticulture

Vineyard Details

Flavours Found

Peach (Tree Fruit)
Strawberry (Berries, Fruit))
Hazelnut (Nuttiness)
Butterscotch (Caramelisation)
Molasses (Caramelisation)
Bell Pepper (Vegetables, Freshness)
Stemmy (unsure as to which flavour this links)
Buteric Acid (Microbiological Smells)
Lactic Acid (Microbiological Smells)
Ethanol (Chemicals, Pungency)
Grapefruit (Citrus Notes, Fruit)
Asparagus (Vegetables, Freshness)
Linalool (Floral Notes)
Raspberry (Fruit)
Artichoke (Vegetables)

Observations About Flavours

Strengths of flavours (info gathering in progress, data incomplete) seem to vary, from the strongest presence of a flavour in a wine:

"Overflowing..."
"Bursting With..." OR "Intense Aroma of..." (not sure which order yet)
"A Fluttering Of..."
"Displays..."
"Hint of"

Somewhere around here "Ample" also fits in, just not sure where yet. I think it Might be above Fluttering and below Bursting or one notch upwards.

Data so far (since starting to collect relatively recently): "OF" greater than all found "Display" greater than "Hint" "Burst" greater than "Hint"

The strength of flavour "Displays" seems to indicate the presence of a new flavour spot right nearby (as opposed to "Hint" which seems to indicate a strong flavour much further off). From what I have observed so far, flavours seem to be concentrated around a specific centre point(s), the "strength" of the flavour depending on the distance of the vineyard on which the grapes are grown from that centre. Thus, finding a set of closely packed "flavour centres" should allow vineyards to be placed between them to give grapes with a pretty equal mix of the flavours surrounding it. Equally, it should allow a yard to be positioned such that it produces a "pure" flavour that is strength "Overflowing". Ender is about to start a test with vineyards on each of 30 coords to attempt to prove or disprove this theory, and it seems that Sabt-Pestnu has also done some data gathering regarding this. :)

I also believe that each drink of the wine involves getting a *chance* at a point rather than it being a foregone conclusion, this *chance* depending on the strength of each flavour in a combination. An example of evidence that led to this possible conclusion would be my tasting of a new flavour in a combo, and getting no new flavour points from the wine despite "tasting" the flavour, whereas another person tasting got a point from it (thus it was possible from OF Old Flavour and Displays New Flavour). Course, it could just depend instead on palate, or glasses. Or all of the previously mentioned factors and more besides, but there ya go. ;)

Edit: Likewise for this, keep an eye open on the above pages, as the tasting data will likely give a conclusion for both of these :O)

Mixing

My current theory is that mixing involves the flavours at each vintage combining depending on the grape amount and perhaps "strength" of flavours. It is entirely possible also that mixing involves the flavours becoming weaker (and moving from perhaps detectable at v0 to detectable at v1), however I have no data as of yet to back this up apart from a single wine mix I did. Thus far I am doing a Lot of large batch random mixing to get some quantity wines for later vintages, including some "thins", which seem to be showing more flavours than they would as "pure" wines for some reason... I am also trying to ensure I have a yard on each flavour centre to allow for easier mixing (depending on how the grapes are eventually shown to mix).

Mixing Data

Foggy Fennecs

A group of Khartoumians who are working together to come up with a set of flavour yards for mixing and a reliable method for doing so.

The Foggy Fennec