The term finish refers to the final sensations a wine leaves on the palate after it has left the mouth. It is a key element in evaluating the overal quality of a wine. The main aspects of finish to consider are aftertaste and length.
Aftertaste
Is a generally a negative term which refers to unpleasant flavours - most commonly bitter tastes - which remain in the mouth after the wine has been swallowed or spat out. Aftertastes can be caused by:
- traces of metallic residue (copper in particular) which are also sensed as electro-static on the teeth.
- imperfect fermentation resulting from the use of non-selected yeasts, which can also spoil the aroma of a wine.
- lactic acidity which gives a taste similar to rancid butter.
Length
Is the term used to describe the persistence of the flavour and aroma of a wine. "Intense aromatic persistence" is a sensation which can be measured in seconds and is a recognised index of quality. The length on the palate of gustatory sensations indicate the degree of balance, elegance and finesse of a wine.