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Sweetness of wine
The subjective sweetness of a wine is determined by the interaction of several factors, including the amount of sugar in the wine, but also the relative levels of alcohol, acids, and tannins. Briefly: sugars and alcohol enhance a wine's sweetness; acids (sourness) and bitter tannins counteract it. These principles are outlined in the classic 1987 work by Émile Peynaud, The Taste of Wine.

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adj. sweetish, palatable
v. snap up, bite, nibble; bait, grip with the teeth, eat a lure

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