Umami and wine: balance in the bite

The standard

The balanced umami equilibrium reckons that umami heightens bitterness and harshness, and sets salt, fat or fruit against it. The measure is the impression after the bite, not the wine on its own.

Criteria

• Umami heightens tannin and dampens fruit
• Salt and fat in the dish balance it out
• The wine brings its own fruit or maturity
• The effect arises in the combination, not in the glass alone

Distinction

Umami ≠ salt: umami is a taste quality of its own, not a salt content. The balanced umami equilibrium works with the interplay, not against a single taste.