Description of the taste of a wine (also biting, snappy, hantig, cutting) with too much content acids and possibly also alcohol as part of a wine talk, which is reflected by an unpleasant burning to painful sensation in the nose and palate. The impression but also in paprika (Chilli, pepperoni) capsaicin and that in pepper contained piperine arise, both of which occur especially in red wines. Also too high a content carbon dioxide especially in red wine can cause a sharp impression. But sharp is not pure gustatory but a tactile (the sense of touch) or trigeminal Sensation. Related terms are sharp alcoholic. gangrenous. burning. fiery. hot. peppery and acidity, The bandwidth can be from intrusive to aggressive pass.