Finish (Length)
The persistence of flavours after swallowing wine. A long finish — where flavours linger for 5+ seconds — is a key indicator of quality.
In depth
The finish (also called length or persistence) is the duration and quality of flavours that remain in the mouth after swallowing. It is one of the most reliable quality indicators: wines made from the best sites, ripest grapes, and most careful winemaking consistently show longer, more complex finishes.
The systematic tasting framework classifies finish as: short (flavours dissipate within 3 seconds), medium (3–5 seconds), or long (5+ seconds). The longest finishes — found in great Burgundy, aged Barolo, or top Champagne — can persist for 30–60 seconds or more.
Finish quality matters as much as length. A long finish of harsh oak or bitter tannin is not necessarily a quality indicator. The ideal finish is long, complex, and pleasant — the flavours that linger should be the best flavours of the wine, often showing tertiary complexity or clean fruit.
At Level 3, finish assessment feeds directly into the quality conclusion: a long, complex finish supports a "very good" or "outstanding" quality rating and must be explicitly mentioned.
Related exam topics
Frequently asked questions
- How do I measure finish length in a tasting exam?
- After swallowing (or spitting), count silently while paying attention to how long distinct flavours remain. Under 3 seconds is short; 3–5 seconds is medium; 5+ seconds is long. For exam purposes, classify it in those three bands. The quality of what lingers matters too — a long finish of clean fruit or savoury complexity supports a higher quality rating than a long finish of harsh oak or bitter tannin.
Related terms
Practise questions on this topic
Use Vinlecta to practise exam-style questions that test your knowledge of finish (length) and related topics.