What is a caudalie in oenology?

Measures, in seconds, the aromatic persistence in the mouth after tasting.

The longer it is, the greater the wine.

This word originates from the Latin term Cauda, which means 'tail'; this term designates the aromatic persistence in the mouth at the end of tasting, expressed in seconds.

A great Burgundy will have 8 or 12 caudalies, or even more, while a short wine will have 2 or 4.

One caudalie equals one second.

During the tasting, after spitting out or swallowing the wine, without circulating air (breathing), we then measure the number of seconds during which the aromas of the wine are felt.

We generally count between 0 (which corresponds to a total absence of perception after tasting) and 12 caudalies.

Most often the average is between 3 and 9. However, it is possible to count up to twenty for very expressive wines.

This perception may vary for everyone, it only reflects a trend, these values for a wine not being exact.

For example, everyone does not count seconds in the same way, so this is an approximation.

We also speak of intense aromatic persistence (PAI).

Caudalie is also a well-known brand of cosmetics made from vine products.