Sweetness in food makes wine...

When food has sweetness, it influences the perception of the wine when paired together. Sweetness in food can make a wine seem less sweet and can also accentuate any bitterness or drying sensations within the wine. This is because the sweetness in food can cause the palate to respond differently to the flavors in the wine, often highlighting any tannins or structural components, which can make the wine taste drier and more bitter in comparison.

For instance, if a herbaceous or tannic wine is paired with a sweet dish, the sweetness from the food can overshadow the fruitiness of the wine, leaving the drinker with a predominant sense of bitterness or dryness, especially if the wine has a high tannin content.

This understanding is key when considering food-and-wine pairings, as choosing a wine that has a sweetness or body that corresponds with the meal can enhance the overall tasting experience.