Each affects how a wine red or white is perceived on the palate. Because everyone has a different palate and a varying threshold for measuring these taste sensations, the intensity of each will vary from one individual to the next. Alcohol adds its own aromas and slightly sweet taste to the wine. 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.