Alcohol in wine is perceived as what in the mouth, throat and chest?

In wine tasting, the perception of alcohol primarily comes through as "heat." This sensation occurs in the mouth, throat, and even in the chest, and is often characterized by a warming or burning feeling. The level of alcohol in the wine contributes to this sensation; as the alcohol content increases, the intensity of the heat perception also tends to increase.

This is an important aspect of wine analysis, as the balance between alcohol, acidity, sweetness, and tannins contributes to the overall harmony and palatability of the wine. A wine that is too high in alcohol can feel unbalanced, as the heat can overshadow other flavor components.

Other options like astringency, tartness, and fruitiness relate to different sensory attributes. Astringency is typically linked to tannins and gives a drying sensation, tartness refers to acidity and can contribute a sour component, and fruitiness describes the flavors derived from the grape itself. While these qualities are crucial in wine tasting, they do not capture the specific sensation associated with alcohol.