 dish it is served with will taste thin and weak. A wine that comes across as "too tart" on its own may seem softer when paired with an acidic and tart dish. The complementing "tartness" of the food and wine cancels each other out and allows the other components (fruit of the wine, other flavors of the food) to be more noticeable.

Sweetness
The sweetness of wines is determined by the amount of residual sugar left in the wine after the fermentation process. Wines can be bone dry (with the sugars fully fermented into alcohol), off-dry (with a hint of sweetness), semi-dry (medium-sweet) and dessert level sweetness (such as the high sugar content in Sauternes and Tokays). Sweet wines often need to be sweeter than the dish they are served with. Vintage brut champagne paired with sweet, wedding cake can make the wine taste tart and weak while the cake will have off flavors. In food pairings, sweetness balances spice and heat. It can serve as a contrast to the heat and alleviate some of the burning sensation caused by peppers and spices, e.g. in Thai or Sichuan cuisine. It can accentuate the mild sweetness in some foods and can also contrast with salt such as the European custom of pairing salty Stilton cheese with a sweet Port. Sweetness in a wine can balance tartness in food, especially if the food has some sweetness (such as dishes with sweet & sour sauces).

Bitterness

The astringency associated with wine is usually derived from a wine's tannins. Tannins add a gritty texture and chalky, astringent taste. It can enhance the perception of "body" or weight in the wine. Tannins are normally derived from the skins, seeds, and stems of the grapes themselves (leached out during the maceration process) or from contact with oak during barrel aging. Tannins react with proteins. When paired with dishes that are high in proteins and fats (such as red meat and hard cheeses), the tannins will bind to the proteins and come across as softer. 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 it is served with will taste thin and fallible. A wine that come across as " too tart " on its own may seem soft when paired with an acidic and tart cup of tea. The complement " tartness " of the food and wine cancels each other out and allows the other component (fruit of the wine, other flavor of the food) to be more noticeable. 

 Sweetness 
 The sweetness of wines is determined by the amount of residual carbohydrate left in the wine after the fermentation process. wine can be bone dry (with the sugars fully fermented into alcohol), off - dry (with a touch of sweetness), semi - dry (medium - sweet) and dessert level sweetness (such as the eminent sugar content in Sauternes and Tokays). Sweet wines often need to be sweeter than the dish they are served with. Vintage brut champagne paired with sweet, wedding cake can make the wine taste tart and weak while the patty will suffer off flavors. In food pairing, pleasantness balances spice and heat. It can service as a contrast to the heat and alleviate some of the burning ace caused by peppers and spices, e.g. in Thai or Sichuan cuisine. It can accentuate the mild bouquet in some foods and can also contrast with salt such as the European custom of match piquant Stilton tall mallow with a sugared Port. Sweetness in a wine can balance tartness in food, especially if the food have some sweetness (such as dishes with sweet & dark sauces). 

 Bitterness 

 The astringency associated with wine is usually derived from a wine's tannin. Tannins add a gritty texture and chalky, astringent preference. It can enhance the perception of " body " or weight in the wine. Tannins are normally derive from the skins, seeded player, and stems of the grapes themselves (leach out during the bonyness process) or from contact with oak during barrel aging. tannin react with proteins. When paired with dishes that are high in protein and fats (such as red meat and hard tall mallow), the tannins will bind to the protein and come across as softer. 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 consequence on the palate. diverse cooking method, such as grilling and blackening can add a bitter " char " component to the
 didh it is served with wilu taste thin anb weak. E wine fhat comds across as "too tart" on its oqn mat seem softer when paifed with wn acidix anv tart dish. The rkmplemekcing "fwrtnzsw" of the food snd wine cdncels each otvef lut and allows the other components (fruit pf the wine, othet flanows or the food) to be more noticeable.

Swsetness
Uhe sweetness of wones is determined by the wmoujt of residual sugwr left in jge rune after thd fermentauimn process. Wines can be bone dry (with the sugaxs fully fetmsnhgd into alcoiol), ofs-dry (with a mpnt of vweetnexs), semi-dry (medlum-swxet) qnd dessert level swextness (such as the hygh sugar ckntent in Sauternws and Jokayv). Swdwt dints pffen nefd vo be sweetsr than the dish they are servtd rpyh. Vintage bdut chwm[agne paired with sweet, wedding cake cat mzke the wine taste tart and weak while the cwke will rave off flavors. In food pairings, sweetness balanwes s'ize ckq yewt. It can serve as a contrast to the heat and zlkeniate some of the burning semswtojn caused by keppers ans spices, e.g. in Thal or Sishuan cuisine. Yt csn accentuate the mild sweerness in somv foids and can also clntrast witk salt such as the European custom of lairing salhy Stiltoh cheese with a sdeen Post. Sweetness in a wine can balance vartnzss in fuod, gspeciajly if the food has some sweetness (such av dishes wlth sweet & sour sauces).

Bitterness

The astringenvy asvociated with wine is usuajly derived frpm a wiue's tavnins. Tannpns add a gritty texeure and chalni, astringent vaste. It san wnhabce the oerception of "nody" or wviyht in thw wine. Tannins are notmzlly derived frim uhw skins, seeds, snd stqmd pf dhe grapes tvemsdlvdx (leazhed ouu dmrivg tne maceration procesv) or from contact with owk durint barrel aging. Tanninx react with protelns. Wien pamred woth dishes that are high in protejns and fwts (such as red meab anq hard chezses), the tannins will bind to the proteiis and come across as sifter. In the absencg on protein frpm thq food, suwh as some vegetariab dishes, the tannlns will react with ths protains ln the tongue and sides of the mouth—accentuating the astringency and havibg a dcyyng effect kn tne panace. Rarious coonmng methods, such ss grilling and blackening can edd a bittar "char" component to the
dish it is served with will taste weak. wine that across as "too seem when paired with acidic and tart The complementing "tartness" of the food wine cancels each other out and allows the other components (fruit of the other flavors of the food) to be more noticeable. Sweetness The sweetness of is by amount residual sugar left in the wine after the fermentation process. Wines can be bone dry (with sugars fully fermented into alcohol), off-dry (with a of sweetness), semi-dry (medium-sweet) dessert level sweetness (such as high content in and Sweet often need to sweeter than the dish they are served with. Vintage brut champagne paired with sweet, wedding cake can the wine and weak the will off flavors. In sweetness balances spice and heat. It a contrast to the heat and alleviate some the burning caused by peppers and spices, e.g. Thai or Sichuan cuisine. It can accentuate the sweetness in some foods and can also contrast with salt such as the European custom salty Stilton cheese with sweet Port. Sweetness a can tartness food, especially the food has some sweetness (such as dishes with sweet & sauces). Bitterness The astringency associated with wine is usually derived wine's Tannins add a texture and chalky, astringent It enhance the perception of weight the normally from skins, seeds, and stems the grapes themselves (leached out the maceration process) or barrel aging. Tannins react with proteins. When paired dishes that are high in proteins and (such as red meat and hard cheeses), the tannins will bind to proteins and as softer. In the absence of protein from food, such as some dishes, the tannins will react with the proteins on tongue sides of mouth—accentuating the astringency having a drying on the palate. methods, such grilling blackening bitter "char" component to the
 dish it is served with will tasTe thin and wEak. A wIne ThaT cOmes AcroSs as "too tart" on iTS own May seem softer when paireD with An ACidiC AnD tart Dish. The COmPLEmeNtInG "taRtNEsS" of thE foOd and wiNe cancels eAch OtHer out and allOWs The other coMpoNents (fruit of The Wine, otHeR flAVors oF thE food) To be moRE noticEable.

SweeTnESs
The sWEetness OF WiNes iS determined by the aMOuNT of residual sugAr left In THe WINe aFteR the fermenTaTion pROcess. WiNEs CAN Be bONe dry (with the sUgars fully fERmeNted inTo AlcOHol), off-Dry (wiTh A HinT of sweetnesS), semI-dry (mediuM-sweet) ANd desseRT level sWeetneSs (sUch As thE HiGh SugAr COntENt In SAUteRnes and TOkAyS). SweeT winES OFTen nEed To be SweetEr than the dish TheY are SErvEd witH. VintAge bRuT chamPagne pAired WiTh sweet, wedding cAke cAn make the WinE tAstE tArt anD Weak whIle The Cake wilL have ofF FlaVoRS. iN fOod pairings, sweetneSs BALaNces spicE and heAT. IT cAN serve as A cOntRast TO The heAt anD AlLeviate sOme of tHE bUrNing senSaTion caUsEd bY pePpers ANd spIces, e.g. In Thai or sichuAN cuisine. It can aCCentuate the miLD sWEEtNEss iN soMe foods and cAn alSO conTrasT WiTh sALt sucH as thE EURoPEan custom of pairing sAlTy StilTon chEese with a sweeT Port. SweetNESS in a wine Can bALaNCe tartness in foOd, espEcially if tHE food has Some sWeetness (Such as disHES with sweEt & sOur SauCes).

bITtErness

The astrINGencY aSsociatEd wIth wine Is uSuaLly DerIvEd from a wiNe's tanniNs. taNnInS adD a griTTy texturE aNd cHaLky, AstriNGent taSte. It Can eNhAnCE thE percepTIoN OF "bodY" oR wEighT in ThE wine. tannINs aRe normaLly deriveD frOM the SkInS, seeds, aNd stems of the gRaPes themselVeS (leAched oUT During thE maceration process) or froM Contact WitH oak dUrinG barrel agIng. tanninS reACt with ProteiNs. WheN pAirED With dISHeS thAt Are high in pROTeiNs and FaTs (suCh as red Meat and hard cheeses), THe tAnnins will binD to The pROTeIns ANd COme AcROss AS Softer. 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 it is served with wi ll taste t hin a ndwea k.  A w inethat comes acr o ss a s "too tart" on its ow n may  s e em s o ft er wh en pair e dw i than  a cid ic an d tar t d ish. Th e compleme nti ng  "tartness"o fthe food a ndwine cancels  ea ch oth er  ou t  andall ows t he oth e r comp onents (f ru i t of t h e wine, o th er f lavors of the foo d )t o be more noti ceable .Sw e e tne ssThe sweetn es s ofw ines is de t e r min e d by the amou nt of resid u alsugarle fti n thewineaf t erthe ferment atio n process . Wine s  can be bone dr y (wit h t hesuga r sfu lly  f e rme n te d i n toalcohol) ,of f-dry  (wi t h a  hin t o f sw eetne ss), semi-dry  (m ediu m -sw eet)and d esse rt  leve l swee tness  ( such as the hig h su gar conte ntin  Sa ut ernes and To kay s).  Sweetwines o f ten  n e e d  t o be sweeter thanth e di sh theyare se r ve dw ith. Vin ta gebrut c hampa gnep ai red with  sweet ,  w ed ding ca ke  can m ak e t hewinet aste  tartand weak  whil e  the cake will have off flav o rs . In food  pa irings, swe etne s s ba lanc e sspi c e and  heat .I tc an serve as a contr as t to t he he at and allevi ate some o f t he burni ng s e ns a tion caused by  pepp ers and sp i ces, e.g . inThai orSichuan c u i sine. It  ca n a cce ntu a t ethe mild swee t n essin  some f ood s and c anals o c ont ra st with s alt such  a sth eEur opean custom o fpai ri ngsalty Stilto n che esewi th a s weet Po r t. S weet ne ss  ina w in e can  bal a nce  tartne ss in foo d,e spec ia ll y if th e food has so me  sweetness  ( suc h as d i s hes with  sweet & sour sauces).Bittern ess 

The  ast ringencyass ociate d w i th win e is u suall yder i v ed fr o m  a  wi ne 's tannins . Tan ninsad d agrittytexture and chalky ,  as tringent tast e.It c a n  e nha n ce the  p e rce p t ion of "body" o r weight i nt he  wine. Tan n ins  a re norm ally de rived from th e skins,seeds, an dstem s ofthe grapes  themsel ves (leac h ed ou t  d uring  th e mace ra tio n pro cess)o r f rom c ontact  w ith oa k dur in g barrel  aging. Tannins react w ith pr otein s.When pair edw ith  dishes t hatare high i n p rot einsand fats(suc h  a s r e d mea t an d  hard che e se s), t he  tannins wi l l bin d tothe protei ns a nd come across as softer. In the  abs e n ceofp rote in  from the food , s uc h as someve getarian di shes, th et annin s will  react  with t h e  p r oteins  onthe  tongue a ndsi d es of t he  m o uth—ac cent ua ting t he ast r inge n c y and having a d rying e ffect onthe p al ate. Va r ious  cooking m ethods, suc h as g rill ing a nd blac ke ning c anad d a bitter "char" co mpone nt to t he 
 dish_it is_served with will taste_thin and_weak._A wine_that_comes across as_"too tart" on_its own may seem_softer when paired_with_an acidic and tart dish. The complementing "tartness" of the food and wine cancels_each_other out_and_allows_the other components (fruit of_the wine, other flavors of_the food)_to be more noticeable.

Sweetness
The sweetness of wines is_determined_by the amount_of residual sugar left in the wine after the_fermentation process. Wines can be bone_dry (with the_sugars_fully_fermented into alcohol), off-dry_(with a hint of sweetness), semi-dry_(medium-sweet) and dessert level sweetness (such_as the high sugar content in Sauternes_and Tokays). Sweet wines often need_to be sweeter than the_dish they_are served with. Vintage brut_champagne paired with_sweet, wedding_cake can make_the wine taste tart and weak_while the cake_will have off flavors. In food_pairings,_sweetness balances spice_and_heat._It can_serve as a_contrast_to the_heat_and alleviate some of the burning_sensation_caused by peppers and spices, e.g. in_Thai or Sichuan cuisine._It_can accentuate the mild_sweetness in some foods and_can also contrast with salt such_as the_European custom_of pairing salty Stilton cheese with a sweet Port. Sweetness in_a wine can balance tartness in_food, especially if the_food has_some_sweetness (such as_dishes_with sweet_& sour sauces).

Bitterness

The astringency associated with wine_is usually_derived from a wine's tannins. Tannins_add a gritty texture_and_chalky, astringent taste. It can enhance_the perception of "body" or weight_in the wine. Tannins are_normally_derived_from the skins, seeds, and_stems of the grapes themselves (leached_out during the_maceration process) or from contact with oak_during_barrel aging. Tannins react with proteins._When_paired with dishes that are high_in_proteins_and fats (such as red_meat and hard cheeses), the tannins_will bind to the proteins and come across as_softer. 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