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In this episode of Wine Educate Podcast, host Joanne Close wraps up the Structural Components Series with a deep dive into evaluating the finish of a wine using the WSET Systematic Approach to Tasting (SAT). Finish, also known as length, is one of the trickiest components to define and assess, yet it carries significant weight in the WSET Level 3 exam.

Joanne unpacks the controversy around defining finish, explains common pitfalls students face, and provides practical strategies for assessing finish objectively. She also shares examples of short, medium, and long finishes, discusses how to separate structure from flavor, and offers a practical exercise to refine your tasting skills.

If you're preparing for WSET Level 3, this is an episode you don't want to miss.

Follow along with Level 3 Bootcamp: Instagram @wineeducate (#L3Boot2025)

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• Joanne is currently in France, leading a week-long immersive study session at Château Camplazens.

• The focus: mastering the theory exam – essay writing, vineyard visits, and a full mock exam.

• Follow along on Instagram @wineeducate for updates, study tips, and behind-the-scenes moments.

• Oxford Companion to Wine Definition: "A much-derided tasting term for wines whose impact on the palate is particularly persistent."

• WSET Level 3 SAT Definition: Finish (or length) is the persistence of multiple pleasant flavors after swallowing or spitting the wine.

• Key takeaway: A wine must have more than one pleasant flavor lingering to be considered a long finish.

• Mistaking structure for finish: acidity, alcohol, and tannin are not finish.

• A single lingering flavor (e.g., vanilla from oak) does not equal a long finish.

• Multiple unpleasant flavors do not count as a long finish.

Short Finish: The wine disappears almost immediately.
Examples: Basic Pinot Grigio, Beaujolais Nouveau, Entry-level Sauvignon Blanc from Chile or South Africa.

Medium Finish: Lingers for a few seconds before fading.
Examples: Petit Chablis, Rioja Crianza, Mid-tier Cabernet Sauvignon from Chile or Australia.
Most wines fall into this category.

Long Finish: Flavors persist for a prolonged period.
Examples: Ice wine, Mosel Riesling, high-quality Bordeaux, Barolo, or Burgundy.
Does not require primary, secondary, and tertiary aromas—some high-quality primary-driven wines can have a long finish.

1. Take a sip of wine and wait 10-15 seconds after swallowing or spitting.

2. Write down any lingering flavors you still taste.

3. Try this with different wines to compare short, medium, and long finishes.

Bonus: If you struggle with finish assessment, ask your WSET instructor for calibration guidance—they are the ones grading your paper.

Website: www.wineeducate.com
Instagram: @wineeducate
Email: Joanne@wineeducate.com
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