You are here:  Home >> Inside information >> Wine and umami
Wine and umami
11 Apr 2003 by JR
I thought you might be interested in the results of a discussion I had the other day with Heston Blumenthal, chef-prop of The Fat Duck at Bray, one of Britain's most talented, innovative and gustatorily curious culinary talents. (He's entirely self-taught yet has won acclaim from Michelin, launched Science Week with a lecture at Oxford University recently and loves wine.) We discussed umami , the savoury taste associated with monosodium glutamate, soy, etc, and its relationship to wine. Some, particularly my talented fellow Master of Wine Tim Hanni of Napa Valley, maintain that, along with sweetness, acidity, bitterness and to a...

Sorry, this page is available only to current Purple Pages members. If you're not a member, why not join today and meet a lively community of fellow wine enthusiasts?

If you are already a Purple Pager, please log in.

Sign up for Purple Pages
  • 10500 articles (two new most days) and 96793 tasting notes
  • Exclusive online access to The Oxford Companion to Wine
  • Exclusive online access to all the World Atlas of Wine maps
  • Lively and intelligent Members' forum
  • Completely independent news, comment and inside tips
Join now
£6.99 a month or £69 a year
(Available in GBP, USD, EUR or AUD)
Contact us | Team Jancis | Site FAQs | Join now | Terms and Conditions | Privacy policy | Site map | RSS
© Copyright 2000-2014 Jancis Robinson