"Finish" and "Taste"

Up and down, up and down. That's how the emotions go when you put something out there for public scrutiny. We have had a very good reception apart from a Chicago tasting of one of Michael's splits. We don't know details as to treatment of the wine before tasting (was it left out for a while and subjected to +70F?) but at least it was all good apart from the finish.
Anyway, and I ask Michael to correct me as I'm sure he'll consult the Encylopeadia of Wine, from my own point of view I understand Finish and Taste to mean the following.
Finish.
There are basically two groups of aromas in wine 1), the direct aroma through the nostrils and 2), the indirect aroma when the wine is in the mouth (retronasal).
Finish refers to the endurance/persistence of the retronasal/type 2) aroma. So, in theory, a Great Wine (or an ordinary wine with a lot of artificial help)continues to reveal aromas and flavors in the mouth after it has been swallowed, lips licked, and a breath taken.
Taste.
The four possible tastes in wine are Salt, Sour, Bitter, Sweet. It cannot be anymore since the human tongue just deals in these four. If you taste Salt, oh dear! I really don't think any wine should naturally taste of salt, but if you're manufacturing wine for the Fast Food Generation, perhaps the addition of salt would help them appreciate it.
Some sweetness, bitterness of astringency from tannins or the "sur lees" method, and some acidity will be present. For my part, and this is extremely subjective, a Great Wine should have all three in barely perceptible amounts, neither one dominating. Therefore I like a mellow, smooth wines and avoid high alcohol wines (12.5% and Up) because they have their acidity artificially increased to cope with the alcohol (and I believe higher acid also leads to higher sulfiting, but need to check that one).
That's enough for now (The Winery Web Site Report continues to influence), but next time see an epistle from Eubulus on the consumption of wine.

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