01/30/07 Umami

Welcome to Vine to Wine this is your host Linda Moran. Today we are going to discuss the East Asian concept of the flavor known as Umami. There is much science and a great deal of theory surrounding our perceptions of taste. One concept which came from Eastern Asia is an additional flavor to the basic four we are most familiar. In addition to sweet, sour, salty and bitter the Asian cultures identify hot, capsicum or capsaicin taste from peppers, as a fifth flavor. However, the Japanese Scientist who originally identified the flavor, describes it as more complex and variable than simply hot. He managed to isolate an element which causes the same taste in items such as meat, milk, mushrooms and seaweed broth. The element was the amino acid glutamate and the sensation is referred to as Umami. Although, it doesn't seem to be identified as a specific flavor per say  it is described as a coming together of flavor creating a complete quality. It is probably the equivalent to our English definition of the word savory. Apparently, a couple of American scientists identified a taste receptor for amino acid supporting the idea of Umami. Several years ago, there was a wine educator from Beringer Winery traveling the country visiting Chef's and restaurants espousing the merits of umami and teaching Chef's they could successfully pair any food with any wine by employing the principals of Umami. Who would have guessed? Remember to send your wine questions to Linda at Vine to Wine dot net and thank you for joining me on today's Vine to Wine.