Description for the taste of a wine (also biting, biting, hantig, cutting) with too much content acids and possibly also alcohol as part of a wine talk, which is shown by an uncomfortably burning to painful sensation in the nose and palate. But that also leaves the impression paprika (Chilli, pepperoni) included capsaicin and that in pepper contained piperine arise, both of which occur particularly in red wines. Too high a content of carbon dioxide especially in red wine, can make a sharp impression. But sharp isn't pure gustatory, but a tactile (pertaining to the sense of touch) or trigeminal Sensation. Related terms from are spicy alcoholic. gangrenous. burning. fiery. hot. peppery and acidity, The bandwidth can vary from intrusive to aggressive pass.