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BITE: A marked degree of acidity or tannin. An acid grip in the finish should be more like a zestful tang and is tolerable only in a rich, full-bodied wine.
Sharp
With a bite, because of a somewhat excessive amount of acidity.
Short
Finish or aftertaste that doesn't last. Opposite of "long" or "lingering." Persisting only briefly on the palate after tasting.
Unpleasant acidic bite from improperly withered tea
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Bite A firm and distinctive perception of tannins or acidity. This can be a positive or negative attribute depending on whether the overall perception of the wine is balanced.
Bitter An unpleasant perception of tannins.
If you want to know what tannins taste like, just bite into a grape stem or eat a cabernet grape off the vine. In young red wines, tannins taste bitter and drying, but with age they taste silky.
Tasted within minutes after opening, its nose is closed, it has a harsh bite on the palate, and at best it seems clumsy.
"Even if you're just going out for a bite of Chinese food, bring along a nice, crisp New Zealand Sauvignon Blanc that will taste good with just about anything on the menu.
And one of the best beverages to go with these delectable bite-sized Spanish nibbles is Sherry wine, particularly a Fino or Manzanilla. These also go well with almonds, seafood, cheese, and other mild foods.
A wine with a lot of body and bite. Very rich in tannin.
Fish Glue :
Coming from the bladder of certain fresh-water fish, in particular from the sturgeon. This whitish, jelly-like, translucent substance is used as fining agent for wine and beers.
A good swallow of water or bite of bread helps. Sugar also takes a while to fade from the tongue.
You can understand why aligote is traditionally used to add a bit of verve and bite to the local creme de cassis to make Kir, or Champagne for Kir Royale.
FRESH
The wine has a lively fruity acidity, maybe a little bite of acid, as found in youthful light reds, rose's and most whites. All young whites should be fresh. The opposite is flatness, staleness.
Acid, acidity (malic) The aroma of raw cooking apples; (tartaric) mouth- watering, refreshing, sometimes detectable on the tongue, giving wine an essential bouquet, crispness, bite and finish.
This process is identical to the browning that occurs in an apple that has had a bite taken out of it. The term comes form the wines of Madeira, which are very brown, due to a great deal of oxidation, and being baked.
Synonym name of the Pinot Gris where grown in Italy. Planted extensively in the Venezia and Alto-Adige regions where it can produce crisp, dry wines with good acid "bite".
PINOT GRIS [pee-noh GREE] ...
It is a bitter-tasting material which is partially responsible for preserving wines during their sometimes long aging periods. Bite a grape seed to experience the flavor of tannin or have a cup of tea, neat.
Serving a wine cool can help to mask the flaws seen in young or cheap wines, whereas serving wine warmer can allow the bouquet and complexity to be expressed, which is ideal for aged and expensive wines. Lower temperatures also repress the 'bite' ...
In addition to the subtle oxygenation and spice notes, oak imparts to the wine ligneous wood tannins which give structure to the wine without adding as much astringent bite as the tannins derived from the phenolic compounds of the grape.
With a bite, because of a somewhat excessive amount of acidity.
Short. Persisting only briefly on the palate after tasting.
Silky. Delicately smooth and harmonious.
Simple. Straightforward and not complex. See also Complex.
 See also: Wine, Taste, Aroma, Flavor, White
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