It also adds body, making the wine feel richer. The acid in wine provides tartness, complementing the salt, oil and fat in the food. Sugar is present in winegrapes before fermentation. Most sugar is consumed during fermentation, making wines dry. Tannin is the bitter and astringent sensation found in red wines.
Tannins act as palate cleansers when paired with foods high in proteins or oils.
When food and wine are consumed together, these principles interact. Foods that have a prominent salty, sour and bitter taste will make a wine seem sweeter and less tannic. Foods that have a sweet or savory taste will make a wine appear more tannic, less sweet, and more acidic. Ideally, all foods will be balanced so a wine's intended taste will remain intact. When this is not the case, balance can be achieved by adding a tiny amount of salt, lemon or sugar to a dish.