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Bite in a wine is defined as the rough, stinging sensation felt on the front of your tongue while drinking a sharp or astringent wine. Wines that have bite have heavy amounts of either acid or tannins.
Bite is common, and not entirely unpleasant, in heavier reds such as Barberas or even some Chiantis. Additionally, young reds can have substantial bite, in which case time in the bottle or exposure to oxygen may temper it. If a wine maker notices his red has too much bite, he may use a wine conditioner, which is a sugar-based ingredient added right before the wine is bottled, to reduce the bite and impart a sweetness on the wine.
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