 In the absence of protein from the food, such as some vegetarian dishes, the tannins will react with the proteins on the tongue and sides of the mouth—accentuating the astringency and having a drying effect on the palate.Various cooking methods, such as grilling and blackening can add a bitter "char" component to the dish that will allow it to play well with a tannic wine, while fish oils can make tannic wines taste metallic or off.Astringent tannic wines like Barolo and Cabernet Sauvignon can overwhelm a lot of foods but can be softened by fatty foods with a lot of proteins such as hard cheeses or meats.