{"id":1008072,"date":"2026-10-15T05:07:39","date_gmt":"2026-10-14T21:07:39","guid":{"rendered":"https:\/\/vavin.tw\/?p=1008072"},"modified":"2026-10-15T05:07:39","modified_gmt":"2026-10-14T21:07:39","slug":"why-umami-can-make-wine-taste-harsher","status":"publish","type":"post","link":"https:\/\/vavin.tw\/it\/why-umami-can-make-wine-taste-harsher\/","title":{"rendered":"Perch\u00e9 l'umami pu\u00f2 rendere il vino pi\u00f9 aspro e come abbinarlo"},"content":{"rendered":"<div class=\"vgblk-rw-wrapper limit-wrapper\">\n<style id=\"vavin-umami-guide-responsive\">.vavin-umami-image{max-width:768px;margin:30px auto}.vavin-umami-image img{display:block;width:100%;height:auto;border-radius:4px}.vavin-umami-image figcaption{text-align:right;color:#756b65;font-size:12px;margin-top:8px}.vavin-umami-recommendation{margin:18px 0 30px;padding:16px 19px;border-left:4px solid #b99a62;background:#fbf8f2}.vavin-umami-recommendation strong,h3{color:#54283c}.vavin-umami-list{padding-left:24px}.vavin-umami-disclaimer{margin:28px 0;padding:16px 19px;border-left:4px solid #b99a62;background:#fbf8f2}.vavin-umami-sources{padding-left:24px;font-size:14px;color:#625b56}@media(max-width:767px){.vavin-umami-image{margin:22px auto}}<\/style>\n<p><script id=\"vavin-umami-localized-title\">(function(){function f(){var l=document.documentElement.lang.toLowerCase(),m={\"zh\":\"\u70ba\u4ec0\u9ebc\u9bae\u5473\u6703\u8b93\u9152\u559d\u8d77\u4f86\u66f4\u5c16\u92b3\uff0c\u4ee5\u53ca\u5982\u4f55\u642d\u914d\",\"ja\":\"\u306a\u305c\u65e8\u5473\u304c\u30ef\u30a4\u30f3\u3092\u3088\u308a\u5c16\u3089\u305b\u3001\u3069\u3046\u30da\u30a2\u30ea\u30f3\u30b0\u3059\u308b\u304b\",\"ko\":\"\uc65c \uc6b0\ub9c8\ubbf8\uac00 \uc640\uc778\uc744 \ub354 \ub0a0\uce74\ub86d\uac8c \ub290\ub07c\uac8c \ud558\ub294\uc9c0, \uadf8\ub9ac\uace0 \uc5b4\ub5bb\uac8c \ud398\uc5b4\ub9c1\ud574\uc57c \ud558\ub294\uc9c0 \uc54c\uc544\ubcf4\uae30\",\"fr\":\"Pourquoi l\u2019umami peut durcir un vin \u2014 et comment r\u00e9ussir l\u2019accord\",\"pt\":\"Por que o Umami Pode Fazer o Vinho Sabor Mais \u00c1spero \u2014 e Como Emparelh\u00e1-lo\",\"es\":\"\u00bfPor qu\u00e9 el umami puede hacer que el vino sepa m\u00e1s \u00e1spero y c\u00f3mo emparejarlo\",\"it\":\"Perch\u00e9 l'umami pu\u00f2 rendere il vino pi\u00f9 aspro e come abbinarlo\",\"th\":\"\u0e17\u0e33\u0e44\u0e21\u0e2d\u0e39\u0e21\u0e32\u0e21\u0e34\u0e16\u0e36\u0e07\u0e17\u0e33\u0e43\u0e2b\u0e49\u0e44\u0e27\u0e19\u0e4c\u0e23\u0e2a\u0e0a\u0e32\u0e15\u0e34\u0e02\u0e21\u0e02\u0e37\u0e48\u0e19 \u0e41\u0e25\u0e30\u0e27\u0e34\u0e18\u0e35\u0e08\u0e31\u0e1a\u0e04\u0e39\u0e48\u0e17\u0e35\u0e48\u0e16\u0e39\u0e01\u0e15\u0e49\u0e2d\u0e07\",\"vi\":\"T\u1ea1i sao Umami C\u00f3 Th\u1ec3 L\u00e0m R\u01b0\u1ee3u Vang C\u00f3 V\u1ecb C\u1ee9ng H\u01a1n V\u00e0 C\u00e1ch \u0110\u1ec3 K\u1ebft H\u1ee3p N\u00f3\"},t=null;Object.keys(m).some(function(k){if(l.indexOf(k)===0){t=m[k];return true;}return false;});if(!t)return;var h=document.querySelector(\".elementor-element-f846db9 .elementor-headline\");if(h){h.innerHTML=\"<span class=\\\"vamtam-word\\\"><\/span>\";h.querySelector(\"span\").textContent=t;h.setAttribute(\"aria-label\",t);}}if(document.readyState===\"loading\")document.addEventListener(\"DOMContentLoaded\",f);else f();window.addEventListener(\"load\",f);setTimeout(f,1000);})();<\/script><\/p>\n<figure id=\"vavin-umami-guide-lead-image\" class=\"wp-block-image aligncenter size-medium_large vavin-umami-image\"><img fetchpriority=\"high\" width=\"768\" height=\"403\" src=\"https:\/\/vavin.tw\/wp-content\/uploads\/2026\/10\/umami-wine-pairing-riedel-veritas-hero-v8-1200x630-1-768x403.jpg\" class=\"attachment-medium_large size-medium_large\" alt=\"Mushrooms, roasted tomatoes, broth and three RIEDEL Veritas glasses in a contemporary Taiwan kitchen\" loading=\"eager\" fetchpriority=\"high\" decoding=\"async\" srcset=\"https:\/\/vavin.tw\/wp-content\/uploads\/2026\/10\/umami-wine-pairing-riedel-veritas-hero-v8-1200x630-1-768x403.jpg 768w, https:\/\/vavin.tw\/wp-content\/uploads\/2026\/10\/umami-wine-pairing-riedel-veritas-hero-v8-1200x630-1-300x158.jpg 300w, https:\/\/vavin.tw\/wp-content\/uploads\/2026\/10\/umami-wine-pairing-riedel-veritas-hero-v8-1200x630-1-1024x538.jpg 1024w, https:\/\/vavin.tw\/wp-content\/uploads\/2026\/10\/umami-wine-pairing-riedel-veritas-hero-v8-1200x630-1-18x9.jpg 18w, https:\/\/vavin.tw\/wp-content\/uploads\/2026\/10\/umami-wine-pairing-riedel-veritas-hero-v8-1200x630-1-680x357.jpg 680w, https:\/\/vavin.tw\/wp-content\/uploads\/2026\/10\/umami-wine-pairing-riedel-veritas-hero-v8-1200x630-1-340x179.jpg 340w, https:\/\/vavin.tw\/wp-content\/uploads\/2026\/10\/umami-wine-pairing-riedel-veritas-hero-v8-1200x630-1.jpg 1200w\" sizes=\"(max-width: 768px) 100vw, 768px\" \/><figcaption>RIEDEL Veritas \u2014 \u00a9 VAVIN<\/figcaption><\/figure>\n<p>A dish can be savoury, generous and perfectly balanced, yet make the wine beside it suddenly taste drier, more bitter or less fruity. The problem is not necessarily the bottle. It may be the umami in the food.<\/p>\n<p>This deep savoury taste is found in ingredients such as mushrooms, ripe tomatoes, aged cheese, broth, slow-cooked meat and fermented products including soy sauce and miso. It gives food depth and length, but it can also bring the firmest parts of a wine to the foreground.<\/p>\n<p>The good news is that umami-rich food does not need to be avoided. The key is to choose a wine for how the dish will make it taste\u2014not simply for its grape, colour or origin.<\/p>\n<h2>What exactly is umami?<\/h2>\n<p>Umami is one of the five basic tastes, alongside sweetness, acidity, saltiness and bitterness. It is often described as a deep, persistent savoury sensation. It is associated with glutamate, which occurs naturally in many foods, as well as with certain nucleotides.<\/p>\n<p>Umami is rarely isolated on a plate. Aged Parmesan is salty, fatty and rich in umami. Soy sauce contributes both umami and salt. A roasted tomato combines umami, acidity and sweetness. This matters because salt, fat and acidity can substantially change the final pairing.<\/p>\n<h2>Why can the wine taste more bitter?<\/h2>\n<p>In a pairing, umami-rich food can make wine seem less fruity while increasing the perception of bitterness, acidity or the drying effect of tannins. A powerful red may taste generous and balanced on its own, then feel stricter, warmer or drier after a very savoury bite.<\/p>\n<p>The effect is often more noticeable with a young, highly tannic or heavily oaked wine. The fruit seems to recede while the structure remains. This is not a fault in the wine or a mistake in the kitchen. It is an interaction between the two.<\/p>\n<p>A simple principle follows: the more umami dominates the dish, the more useful it becomes to look for fruit, freshness and moderate tannins.<\/p>\n<h2>Salt can completely change the pairing<\/h2>\n<p>Not every umami-rich dish is difficult with wine. Salt can soften the perception of bitterness and make a wine seem fruitier and more supple. This is why a salty piece of aged Parmesan may be easier to pair than an intense but lightly seasoned mushroom broth.<\/p>\n<p>Before choosing the wine, taste the dish as a whole:<\/p>\n<ul class=\"vavin-umami-list\">\n<li>Is the umami accompanied by enough salt?<\/li>\n<li>Does the dish have noticeable acidity?<\/li>\n<li>Is its texture light, creamy or rich?<\/li>\n<li>Are chilli heat or sweetness also important?<\/li>\n<\/ul>\n<p>The best wine responds to this combination, not to the word \u201cumami\u201d in isolation.<\/p>\n<h2>Which wines should you choose?<\/h2>\n<h3>1. Fresh, expressive whites<\/h3>\n<p>A white wine with good acidity keeps its energy alongside broth, mushrooms or fermented ingredients. If it also has clear fruit and enough aromatic intensity, it is less likely to disappear in the presence of umami.<\/p>\n<p>A dry or slightly off-dry Riesling can work very well with clear broth, ginger, light soy sauce, fish or fermented vegetables. If chilli is involved, a small amount of residual sweetness becomes even more useful.<\/p>\n<p class=\"vavin-umami-recommendation\"><strong>Try from VAVIN:<\/strong> <a href=\"https:\/\/vavin.tw\/product\/charles-frey-riesling-granite-2019\/\">Charles Frey Riesling Granite 2019<\/a> with broth, fish or vegetables, and <a href=\"https:\/\/vavin.tw\/product\/yves-cuilleron-saint-joseph-lyseras-white-2023\/\">Yves Cuilleron Saint-Joseph Lyseras 2023<\/a> when mushrooms are served in a creamier or more cheese-led dish.<\/p>\n<figure class=\"wp-block-image aligncenter size-medium_large vavin-umami-image\"><img loading=\"lazy\" width=\"768\" height=\"403\" src=\"https:\/\/vavin.tw\/wp-content\/uploads\/2026\/10\/umami-white-wine-mushroom-riedel-veritas-v2-1200x630-1-768x403.jpg\" class=\"attachment-medium_large size-medium_large\" alt=\"Mushroom risotto, Parmesan and white wine in a RIEDEL Veritas glass\" loading=\"lazy\" decoding=\"async\" srcset=\"https:\/\/vavin.tw\/wp-content\/uploads\/2026\/10\/umami-white-wine-mushroom-riedel-veritas-v2-1200x630-1-768x403.jpg 768w, https:\/\/vavin.tw\/wp-content\/uploads\/2026\/10\/umami-white-wine-mushroom-riedel-veritas-v2-1200x630-1-300x158.jpg 300w, https:\/\/vavin.tw\/wp-content\/uploads\/2026\/10\/umami-white-wine-mushroom-riedel-veritas-v2-1200x630-1-1024x538.jpg 1024w, https:\/\/vavin.tw\/wp-content\/uploads\/2026\/10\/umami-white-wine-mushroom-riedel-veritas-v2-1200x630-1-18x9.jpg 18w, https:\/\/vavin.tw\/wp-content\/uploads\/2026\/10\/umami-white-wine-mushroom-riedel-veritas-v2-1200x630-1-680x357.jpg 680w, https:\/\/vavin.tw\/wp-content\/uploads\/2026\/10\/umami-white-wine-mushroom-riedel-veritas-v2-1200x630-1-340x179.jpg 340w, https:\/\/vavin.tw\/wp-content\/uploads\/2026\/10\/umami-white-wine-mushroom-riedel-veritas-v2-1200x630-1.jpg 1200w\" sizes=\"auto, (max-width: 768px) 100vw, 768px\" \/><figcaption>RIEDEL Veritas Riesling\/Zinfandel \u2014 \u00a9 VAVIN<\/figcaption><\/figure>\n<h3>2. Supple reds rather than massive ones<\/h3>\n<p>Umami does not rule out red wine. It simply makes tannin more important. A Pinot Noir, Gamay or supple Mediterranean red can retain its fruit without making the pairing unnecessarily hard.<\/p>\n<p class=\"vavin-umami-recommendation\"><strong>Try from VAVIN:<\/strong> <a href=\"https:\/\/vavin.tw\/product\/aubert-et-mathieu-igp-pays-doc-hors-pistes-pinot-noir-2023\/\">Aubert et Mathieu Hautes Pistes Pinot Noir 2023<\/a> with roasted tomatoes, mushrooms or grilled vegetables. With meat and a reduced jus, <a href=\"https:\/\/vavin.tw\/product\/oratoire-st-martin-cairanne-reserve-des-seigneurs-red-2021\/\">Oratoire St-Martin Cairanne R\u00e9serve des Seigneurs Red 2021<\/a> brings more structure while retaining silky tannins.<\/p>\n<figure class=\"wp-block-image aligncenter size-medium_large vavin-umami-image\"><img loading=\"lazy\" width=\"768\" height=\"403\" src=\"https:\/\/vavin.tw\/wp-content\/uploads\/2026\/10\/umami-red-wine-beef-riedel-veritas-v2-1200x630-1-768x403.jpg\" class=\"attachment-medium_large size-medium_large\" alt=\"Grilled beef, mushrooms and red wine in a RIEDEL Veritas glass\" loading=\"lazy\" decoding=\"async\" srcset=\"https:\/\/vavin.tw\/wp-content\/uploads\/2026\/10\/umami-red-wine-beef-riedel-veritas-v2-1200x630-1-768x403.jpg 768w, https:\/\/vavin.tw\/wp-content\/uploads\/2026\/10\/umami-red-wine-beef-riedel-veritas-v2-1200x630-1-300x158.jpg 300w, https:\/\/vavin.tw\/wp-content\/uploads\/2026\/10\/umami-red-wine-beef-riedel-veritas-v2-1200x630-1-1024x538.jpg 1024w, https:\/\/vavin.tw\/wp-content\/uploads\/2026\/10\/umami-red-wine-beef-riedel-veritas-v2-1200x630-1-18x9.jpg 18w, https:\/\/vavin.tw\/wp-content\/uploads\/2026\/10\/umami-red-wine-beef-riedel-veritas-v2-1200x630-1-680x357.jpg 680w, https:\/\/vavin.tw\/wp-content\/uploads\/2026\/10\/umami-red-wine-beef-riedel-veritas-v2-1200x630-1-340x179.jpg 340w, https:\/\/vavin.tw\/wp-content\/uploads\/2026\/10\/umami-red-wine-beef-riedel-veritas-v2-1200x630-1.jpg 1200w\" sizes=\"auto, (max-width: 768px) 100vw, 768px\" \/><figcaption>RIEDEL Veritas Old World Pinot Noir \u2014 \u00a9 VAVIN<\/figcaption><\/figure>\n<p>Serve the red slightly cool, especially in Taiwan. If it becomes too warm, the alcohol can feel more prominent and the pairing heavier. At VAVIN, we also prefer smaller pours\u2014never more than 25% of the glass\u2019s usable capacity\u2014and refill more often.<\/p>\n<h3>3. Sparkling wine to refresh the palate<\/h3>\n<p>A brut sparkling wine combines freshness, texture and lightness. It can be particularly effective with salty, umami-rich foods such as Parmesan, fried mushrooms or crisp dishes served with a fermented sauce.<\/p>\n<p>The bubbles do not remove the umami. They give the pairing lift and refresh the palate between bites. Serve sparkling wine in a modern tulip-shaped glass, neither a flute nor a coupe, so that its aromas have room to develop.<\/p>\n<p class=\"vavin-umami-recommendation\"><strong>Try from VAVIN:<\/strong> <a href=\"https:\/\/vavin.tw\/product\/domaine-viticole-de-la-ville-de-colmar-cremant-dalsace-riesling-brut-1895-sparkling\/\">Domaine de la Ville de Colmar Cr\u00e9mant d\u2019Alsace Riesling Brut 1895<\/a> with Parmesan, mushroom bites or delicate seafood starters.<\/p>\n<h2>Four practical situations<\/h2>\n<h3>Mushrooms and Parmesan<\/h3>\n<p>Mushrooms bring an earthy, savoury character. Parmesan adds salt, fat and even more umami. A textured but fresh white can accompany polenta, pasta or risotto without making the dish feel heavy. A brut sparkling wine offers a livelier alternative.<\/p>\n<p><strong>Style to look for:<\/strong> a full-flavoured white with good acidity, or a brut sparkling wine.<\/p>\n<h3>Roasted tomatoes and aged cheese<\/h3>\n<p>Tomatoes naturally bring acidity as well as umami. The wine therefore needs enough freshness to avoid tasting flat. A supple, lively red usually works better than one with heavy oak or powerful tannins.<\/p>\n<p><strong>Style to look for:<\/strong> Pinot Noir, Gamay or a fresh, lightly tannic Mediterranean red.<\/p>\n<h3>Broth, soy sauce and ginger<\/h3>\n<p>Here, the strength of the broth and the concentration of the sauce matter more than the protein. Light soy sauce does not have the same effect as a dark, sweet, heavily reduced glaze. An aromatic, fresh white suits a broth, while a light red can accompany a more roasted preparation if its tannins remain discreet.<\/p>\n<p><strong>Style to look for:<\/strong> Riesling, a dry to off-dry aromatic white, Pinot Noir or light Gamay.<\/p>\n<h3>Grilled meat and reduced jus<\/h3>\n<p>A concentrated meat jus can combine umami, salt, fat and roasted flavours. In this case, a red wine can carry more structure because the meat\u2019s protein and fat help the pairing find its balance. There is still no need to reach automatically for the most powerful bottle in the cellar.<\/p>\n<p><strong>Style to look for:<\/strong> a fruity, medium-bodied red with ripe tannins and enough acidity.<\/p>\n<h2>A simple experiment to try at home<\/h2>\n<p>Pour a small amount of the same wine into two glasses. Taste it on its own, then after a cooked mushroom or a sip of unsalted broth. Taste the wine again after the same food with a small amount of salt.<\/p>\n<p>Pay attention to three things: the fruit, the bitterness and the drying sensation. The aim is not for everyone to experience an identical reaction. It is to understand how the food changes your own perception of the wine. This experiment is often more useful than memorising a long list of pairings.<\/p>\n<h2>The VAVIN method in four questions<\/h2>\n<ol class=\"vavin-umami-list\">\n<li>Where is the umami coming from: mushrooms, tomatoes, cheese, broth, meat or a fermented ingredient?<\/li>\n<li>Is it accompanied by salt, acidity, fat, sweetness or chilli heat?<\/li>\n<li>Does the wine have enough fruit and freshness to remain expressive?<\/li>\n<li>Are its tannins or alcohol likely to feel harsher after a bite?<\/li>\n<\/ol>\n<h2>The simplest rule<\/h2>\n<p>With an umami-rich dish, do not automatically look for more power. Begin with a fruity, fresh wine with moderate tannins, then adjust its body to the intensity and texture of the food.<\/p>\n<p>Salt and fat can make the pairing easier. A delicate but deeply savoury broth may require more care than a well-seasoned piece of grilled meat.<\/p>\n<p>The best wine is not the one that overpowers the umami. It is the one that keeps its fruit, its balance and your desire to take another bite.<\/p>\n<p class=\"vavin-umami-disclaimer\"><strong>Availability:<\/strong> References and vintages selected for the final version may change. Please confirm availability with VAVIN before ordering. Enjoy responsibly. Alcohol sales are prohibited to anyone under 18.<\/p>\n<h2>Editorial sources<\/h2>\n<ul class=\"vavin-umami-sources\">\n<li><a href=\"https:\/\/www.wsetglobal.com\/knowledge-centre\/blog\/2020\/june\/02\/how-to-pair-wine-with-your-favourite-takeaway-meals\/\">WSET, <em>How to pair wine with your favourite takeaway meals<\/em><\/a>, 2 June 2020.<\/li>\n<li><a href=\"https:\/\/www.wsetglobal.com\/knowledge-centre\/blog\/2023\/july\/13\/four-rules-to-masterful-food-and-wine-pairing\">WSET, <em>Wine food matching essentials<\/em><\/a>, 13 July 2023.<\/li>\n<li><a href=\"https:\/\/www.wsetglobal.com\/media\/13167\/wset_l2wines_specification_en_may2023_issue2.pdf\">WSET, <em>Specification \u2013 Level 2 Award in Wines<\/em><\/a>, principal food-and-wine interactions.<\/li>\n<li>Schmidt, Olsen and Mouritsen, <a href=\"https:\/\/doi.org\/10.1016\/j.foodchem.2020.128971\"><em>Umami potential of fermented beverages: Sake, wine, champagne, and beer<\/em><\/a>, <em>Food Chemistry<\/em>, 2021.<\/li>\n<li>VAVIN product pages for the five proposed references; public status and availability checked on 15 October 2026.<\/li>\n<\/ul>\n<\/div>\n<p><!-- .vgblk-rw-wrapper --><\/p>\n","protected":false},"excerpt":{"rendered":"<p>L'umami pu\u00f2 far sembrare il vino pi\u00f9 secco, pi\u00f9 amaro o meno fruttato. Scopri come sale, freschezza, frutta e tannini moderati ripristinano l'equilibrio.<\/p>","protected":false},"author":4,"featured_media":1008069,"comment_status":"closed","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[22],"tags":[],"class_list":["post-1008072","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-wine-recommendations"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.2 (Yoast SEO v28.8) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Umami and Wine Pairing: Avoid Harsh Flavours | VAVIN<\/title>\n<meta name=\"description\" content=\"Learn why umami can make wine taste harsher and how freshness, fruit, salt and moderate tannins create better food-and-wine pairings.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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