Here is another question from a newbie.
What does length of the aftertaste depends on? Why some wines fade away as soon as you sip it and some linger on and on?
I may be wrong, but I think that the major factor is distinctive grape quality, a quality that only best growths can produce. If so, which elements of the grapes are responsible? Why some grapes provide long aftertaste in the wine and others don’t? Is it due to phenolic ripeness or something of that kind? I don’t think winemaking technics are involved… Can someone make it clear, please?
One more related question. As for me, length of the aftertaste is a crucial factor in defining wine’s quality. Sometimes at public tastings I prefer to spit. When spitting, I can never sense the aftertaste as full as I do it when I sip. As the result wine’s quality could be underestimated. Is there a way to spit the wine but to sense the aftertaste fully?
I would appreciate your answers greatly. Thanks in advance!