Umami is the Japanese word to describe the 5th category of taste to add those we already know: sweet, sour, salty and bitter, which was formally accepted by the scientific community 30 years ago. As the taste of umami itself is subtle and blends well with other tastes to expand and round out flavors, most people don’t recognize umami when they encounter it, but it plays an important role making food taste delicious. And, what about the wine pairing with umami-rich foods? Champagne De Sousa has created a new champagne inspired by this concept which complements the fifth taste.
Made with Pinot Noir and Chardonnay grapes, Umami wine has a velvety texture, length, minerality, softness, depth and viscosity. This champagne starts with aromas of honey and caramel before leading to subtle notes of toast, apple, pear, and citrus fruits, and red fruits. It is described as being all about density and depth of flavour along with texture and length in the mouth.
Champagne Umami has already become the toast of the wine world, winning a silver award at the prestigious Decanter World Wine Awards for its “… inviting nose with aromas of beeswax, apricots and a touch of incense. Big and weighty with dried and caramelized apricots and biscuit on the palate. Sprightly and dynamic with real personality.”
Champagne De Sousa has produced a limited run of about 7,000 bottles and 1,181 magnums. Bottles retail for €142 ($178).
