Stressbaby
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I recently entered 4 wines in the KC Cellarmasters wine competition. In the area of finish, where 2 points may be awarded, the scale is "Extended," "Acceptable," "Lingering," and "Short."
The wine that scored better was described as having a finish that was between acceptable and lingering. The other wines had finish that was either between lingering and short or just straight up short. These were all non-grape fruit wines.
Two questions:
1. I always thought that all that all other things being equal, a "lingering" finish was good. For example, from this site:
But based on this scale, it is below acceptable (between acceptable and short). What exactly is meant by "lingering" according to this scale?
2. What can a winemaker do to extend the finish of a wine?
The wine that scored better was described as having a finish that was between acceptable and lingering. The other wines had finish that was either between lingering and short or just straight up short. These were all non-grape fruit wines.
Two questions:
1. I always thought that all that all other things being equal, a "lingering" finish was good. For example, from this site:
A long or lingering aftertaste is considered a plus
But based on this scale, it is below acceptable (between acceptable and short). What exactly is meant by "lingering" according to this scale?
2. What can a winemaker do to extend the finish of a wine?