Umami in food makes wine...

Umami is one of the five basic tastes, alongside sweet, sour, bitter, and salty. It is often described as savory or brothy and is found in foods like mushrooms, tomatoes, and soy sauce. When it comes to the interaction between umami and wine, umami tends to enhance certain flavor characteristics in the wine, particularly those related to dryness and bitterness.

In the presence of umami-rich foods, the perception of wine can change significantly. Specifically, umami can make red wines appear more tannic and drying, as the savory nature of umami can amplify the qualities of the wine that contribute to a dry mouthfeel. This often leads to a stronger perception of bitterness, particularly in wines that already have some level of tannins.

Therefore, when pairing wine with umami foods, the wine may feel more drying and bitter on the palate, which is aligned with the understanding of how umami influences the tasting experience. A wine that is naturally high in tannins can become more pronounced in its drying and bitter characteristics when paired with umami-rich dishes.