The holidays can bring about visions of beautifully decorated dining tables overflowing with scrumptious foods on every corner. Smells of turkey roasting, pies baking and gravy slowly simmering fill our senses with anticipation. Every host wants their holiday meal to be memorable, tantalizing and ultimately full of that flavor. You might call it a flavor bomb. You know the kind of flavor that is savory, maybe salty, mouth-watering or one that possesses all of these characteristics. Chefs or home cooks often call this kind of taste: umami.
Wine sales are at an all-time high in the United States, and this increased interest in wine brings an increased desire for new and unusual wine and food pairings.
Many well-known wine and food pairs like fish and white wine or a juicy steak with a robust red follow the simple and straightforward pairing philosophy that lighter foods pair well with lighter wines and heavier foods with more structured and heavier wines. It can get more interesting if you dig deeper into the actual breakdown of components in the foods and wines that give them such synergy. One example that can illustrate this scenario is with a taste sensation called “umami.”