What is "Afdronk" or "Finish" in wine?

The finish, also called aftertaste (which doesn't quite cover it) or finish, is the total taste experience that lingers in your mouth after wine has been swallowed (or spit out). Its duration is simply measured in seconds, and is a crucial quality characteristic of wine.

A long, complex finish is technically incredibly difficult to create and requires top-quality grapes and craftsmanship.

You can recognize quality and price by the finish

There is a direct correlation between the length of the finish, the quality, and the price of the wine. Simple supermarket wines often have a short finish (less than 5 seconds). The taste flashes by and is immediately gone. This is also seen with many house wines in restaurants (taste disappears quickly means a new sip faster, and that means a new bottle faster). Anyhow, that short finish often indicates high yields in the vineyard, less ripe fruit, or less careful vinification.

Top wines, on the other hand, have a finish that can last for minutes. This is due to a high concentration of flavor compounds (in the juice, not artificially added) and a perfect balance. The taste evolves in your mouth, even when the glass is already empty. This requires, among other things, old vines, a specific terroir with low yields, and often costly cellar techniques such as barrel aging. If you enjoy a wine with an exceptionally long aftertaste, you are tasting the investment and the winemaker's expertise.

Factors influencing the finish

The length of the aftertaste is no coincidence, but the result of the wine's chemical composition. The most important factors are:

• Extract: This is the 'body' of the wine, consisting of sugars, acids, and solids. The higher the extract content (often from older vines or specific grape varieties), the longer the taste 'clings'.

• Acids: Fresh acids act as a flavor enhancer and prolong the perception of fruit aromas.

• Tannins: In red wine, tannins provide structure. They bind to the proteins in your saliva, which gives a long-lasting mouthfeel.

• Alcohol: Although alcohol itself is not a taste, it contributes to the body and can create a warming effect that prolongs the finish. However, too much alcohol can make the finish seem 'burning' and shorter.

• Residual sugar: Sugar literally sticks to your taste buds and significantly prolongs the sweet experience.

How do you measure it? Counting seconds

Measuring the finish is simple:

1. Take a sip of wine, slurp air with it (this requires some skill, but first try it over the sink with a sip of water), and swallow (or spit out).
2. Breathe out slowly through your nose (this activates retro-nasal perception).
3. Immediately start counting in seconds.
4. Stop counting as soon as the positive taste experience has completely disappeared. (Note: a persistent burning alcohol taste or rough tannin does not count as a positive finish).

Aftertaste flavor profiles

In addition to length, the character of the finish is also important. We distinguish two main profiles:

1. Cleansing finish (Acids)

This type of finish is crisp, fresh, and 'clean'. It is dominated by lively acids that stimulate your saliva production. It refreshes your palate and prepares your mouth for the next sip (or bite of food). This is typical for many fresh white wines from cooler climates. A cleansing finish is essential for gastronomic wines that need to balance fatty or rich dishes.

2. Coating finish (Fat/Wood)

A coating finish gives a rich, creamy, and 'fatty' mouthfeel. The wine leaves a 'film' over your tongue and palate. This often comes from oak aging, malolactic fermentation (which converts sharp malic acids into softer lactic acids), or a high alcohol percentage. It gives a feeling of opulence and warmth.