It may taste winey or sweet from your fermentation temperatures. Fermenting that hot will cause the yeast to produce lots of esters and give you a fruity taste.
Also, with a FG of 1.045, there are a lot of residual sugars left and that can be adding to the sweetness, almost making it taste cloyingly sweet or like a dessert wine.
Personally, I let my airlock completely stop bubbling in my primary, give it a few more days, and then transfer it off the yeast to a secondary just to give it a chance to clear some more. An airlock is not a good gauge of fermentation. The wort can be fermenting away still and show little to no signs in the airlock. I have had a Wit still bubbling for a week after the airlock stopped.
Your best gauge is to take a hydrometer reading and when its stable for 3 days, then rack it to a secondary. The airlock may have stopped, but you when you open the lid of your primary, you may still see lots of bubbles breaking the surface