As foods become more salty, their own flavors tend to increase and neutralize the acidic, or sour, tastes of a wine, creating an impression of less bitterness in the wine. An example of this in action is the habit some people make of putting a little salt on Granny Smith and other "tart" apples. This is done to soften the sourness and bitterness, making the apple taste milder and fruitier.

Proper seasoning of meat-based sauces is therefore important to counteract the savory compounds produced in the cooking process, which can otherwise unfavorably impact the taste of the accompanying wine.