Caudalie

Unit of measurement for the intensity or length of the finish or the perceived persistence of the aroma and flavour impression when drinking wine (Latin cauda = tail). It was coined in the 1980s by French oenologists and sommeliers, particularly in the context of wine schools such as the Institut d'œnologie de Bordeaux. It quickly found its way into professional tasting language, but remained rarely used in German-speaking countries and is more common in French and English-speaking countries.

Quality levels according to duration

One second of persistence corresponds to one caudal. If it fades quickly, it is called a "short finish" (up to about 5 seconds), if it lasts for a long time, it is called a "long finish". There are no internationally standardised or equally understood threshold values, but the following rule of thumb has become generally accepted:

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Caudalie

Quality levels according to duration

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Caudalie

Quality levels according to duration

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