 A fourth component, alcohol, is identified in wine tasting with a perception of "heat" or hotness in the back of the mouth and is the primary factor influencing the body of the wine.The residual heat of the alcohol can be considered in food pairing with some ingredients minimizing the heat of the wine while some will accentuate it.Acidity is a dominant player in any food and wine pairing due to the pronounced and complex ways that it can heighten the perception of flavors.