Which aspect of wine will make meats and cheeses feel less rich and fatty?

Moderately high tannin in wine is significant for balancing the rich flavors and textures of meats and cheeses. Tannins are natural compounds found in the skins, seeds, and stems of grapes. They provide structure and mouthfeel, contributing to a sensation that counteracts the fatty richness of food. When paired with rich foods, high tannin levels can create a drying effect on the palate, thereby reducing the perception of fat and richness. This interaction leads to a more balanced dining experience, as the tannins help cleanse the palate between bites.

In contrast, dryness refers to the absence of residual sugar in wine, which does not directly influence the sensation of richness or fattiness in food. Low acidity tends to make wines feel smoother and rounder, which could potentially amplify the sense of richness rather than lessen it. Ripe fruit flavors in wine typically add sweetness and additional body, which might also enhance the perception of richness when paired with fatty foods. Thus, none of these attributes fulfill the same palate-cleansing role that moderately high tannin provides.