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Describes a dull, stewed flavor associated with wines adversely affected by excessive heat during shipping or storage.
Describes red wines that show plenty of concentration and a chewy quality. They may even have an aroma of cooked meat.
Although there is no direct English translation, umami is essentially the fifth taste. Discovered and noted by Chinese gourmets more than 1,200 years ago, the concept is fairly new to western scientists and gourmets alike. Mushrooms, consommés, long-cooked meats, cured meats, shrimp, dried tomatoes and soy sauce all contain umami. This taste tends to bring out tannins or the oaky character in wines.