What is the effect of chili in food on wine's taste profile?

When chili is present in food, it can indeed lead to the perception of the wine being drier. This is primarily because the heat from chili peppers can amplify the sensation of tannins in wine. Tannins, often found in red wines, have a drying effect on the palate, and when combined with spicy flavors, this can create an intensified drying sensation. This effect can overshadow other aspects of the wine's profile, altering its overall perception.

Additionally, the spiciness can heighten the perception of bitterness from tannins, but it does not inherently enhance sweetness, introduce acidity, or make the wine taste more bitter. Instead, the interaction between the chili's heat and the tannins is what plays a key role in making the wine seem drier than it might otherwise be on its own.