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The Six Basic Elements of TasteThe first step is to understand how we taste. In food, there are six basic tastes: sweet, salty, sour, bitter, hot and umami.
'Umami: the
rich, full-bodied taste of
aged or fermented foods like
soy sauce, fish sauce, prosciutto
or aged parmesan. Umami is
also present in mushrooms,
tomatoes, and some meats,
fish and vegetables.'
In
wine, there are only three
of the basic elements of taste:
sweet, sour (acid), and bitter
(known as tannins). I add to
that list the presence of alcohol,
which although not an actual
'taste' is an important factor
in the enjoyment and character
of a wine.
To help you identify these tastes, consider the following: Sour makes your mouth water (think of lemon juice), and bitter dries it out (as with very strong tea). Alcohol in wine gives the perception of heat, which you taste in the back of your throat.
With a little practice, you can learn to adjust the taste of the food to complement the wine. In the case of the dessert, I mentioned, adding a little acid, perhaps lemon juice or zest, will absorb some of the acidity and thus bring back your perception of the sweetness in the wine. It's really just a balancing act. Want to give it a try? Experiment by taking a sip of wine, then a bite of food, then a sip of wine again. Try adding a bit of salt and note the change in how you perceive the wine (try a red wine for this, as the results will be more dramatic and easier to understand). Now try touch of sugar or lemon juice and decide which taste (or combination of tastes) works better with your wine. You can use the Balancing Chart to guide you. As you experiment, the process becomes second nature. Try it the next time you cook. Taste the wine with the food as you are preparing it. Using the Chart and your taste buds to guide you, make small adjustments with ingredients from your cupboard until you're happy with your pairing. When you're ready to eat, add the final touch and enjoy your perfect match! Use ingredients from your own cupboard...
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