Flavours
We can only distinguish five flavours, sweet, salty, sour and bitter, and the so called umami. There is no English word for umami, but it is often described as a rich or meaty taste. Flavour enhancers like monosodium glutamate (Aromat) is also said to resemble the fifth basic flavour, umami.
In addition to the basic flavours the aromas play an important role in the experience of flavours. The aromas are perceived by the nose. So what we normally call flavour is really something we primarily perceive by the nose.
When it comes to wine, it is basically just acidity and sweetness you need to take into consideration. There is no saltiness and bitterness is present in such small quantities that they are not noticeable.
Sweetness in food
Sweetness is present in almost everything we eat and the sweetness has a flavour-enhancing effect. For example, there is sweetness in many root vegetables, cream and shellfish. And in the supplements that goes with it like lingonberry jam, jelly, ketchup, mustard. If there is sweetness in the food the wine is perceived:
- less sweet
- more astringent
- fresher
- more bitter
If flavoury food is prominent in the food dish, such as carrots, onions and parsnips, which have a slightly sweet taste, mature and fruity wines will taste good.
Serve a sweet wine to a sweet dessert. Light-coloured desserts (berry and fruit desserts) - light wines (sweet white wine) and dark-coloured desserts (chocolate and nuts) - dark wine (Madeira or other fortified wine).
Saltiness in food
Like sweetness we do not think of saltiness until we miss it or it is in excess. Food often contains a certain amount of salt and a few grains of salt can significantly improve the taste. But too much saltiness kills both fruit acids and tannins and makes the wine flat and insipid.
If there is saltiness in the food the wine is perceived:
- less fresh
- less sweet
- less astringent
- less bitter
Acidity in food
Food acid should balance the wine. Food with high acidity such as tomato or lemon, requires a wine with equivalent acidity. You may also serve a wine with prominent acidity if you want it to cut through rich, oily and creamy dishes. Just make sure the wine is very flavourful.
If there is acidity in the food the wine is perceived:
- sweeter
- less fresh
- less astringent
- less bitter
Bitterness in food
If there is bitterness in the food the wine is perceived:
- more bitter
- sweeter
- more astringent
- hotter
- less fresh
Spicy food
If the food is hot of chilli the wine is perceived:
- less sweet
- less fresh
- more astringent
- more bitter
- higher in alcohol content
Umami in food
If there is umami in the food the wine is perceived:
- more astringent
- more bitter
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