Usually the wine tastes of the same. How a wine changes, either in the mouth, in the glass or over longer periods of time in the bottle. How the wine disappears in the mouth and down the throat. A great finish will either melt away slowly or linger with a residue of flavours. Balanced acidity often plays an important role in creating an impression of the quality of a wine's finish.
Strong flavours tend to hit at front of mouth.
An outdated practice stilled used in New Zealand, California and Australia that is now outlawed by law. These old fashioned wine styles were labelled as Chablis, Claret, Burgundy, Sherry, Port pretending to have a stylistic relationship to the original European wines from each of these geographical regions. Rarely were the same grape varieties used, and rarer still would the generic wine actually taste like the original it was modelled on. These intensely sweet grapes produce either rich, low alcohol dessert wines or powerfully rich semi-dry, high alcohol wines. The method used in the Champagne region of France to produce the highest quality sparkling wines with the finest grade of bubbles.