he terms finish and aftertaste
are sometimes used synonymously by wine tasters. But for the sake of clarity finish refers here to the final sensations of wine on the palate, and aftertaste to the flavor impressions that remain after it is swallowed or spit out.
A good wine is described as having length when the clean, balanced, complete flavors of the finish linger in the aftertaste. Persistence in aftertaste may be considered both in terms of how long the flavor lingers and how long the aromatic or olfactory sensations remain. Some tasters actually time the length of wines as a measure of class.
But persistence of flavors and aroma also reveals flaws that might not have been previously apparent. The most common complaint is a bitter or astringent aftertaste, heightened by the fact that bitterness, sensed mainly at the back of the tongue, also has the longest flavor persistence. Unpleasant aftertastes may be created by the presence of spent yeasts or lactic acid in wines that haven's been properly fermented or stabilized.
Aftertaste is the final indicator of a wine's overall quality, confirming not only if it is balanced and complete, but also whether it rates such adjectives as elegance, breed, finesse.
