Part 2
In the previous post, we left pending the sense of taste and I want to start by asking you a question:
Do we really know our palate?
Through our taste receptors, we are able to perceive the different characteristics of this fascinating drink.
Taste allows us to detect sweet, sour, bitter, and salty flavors, and in the case of wine, to identify nuances and complexities that make each experience unique.
Umami: the “fifth taste”
Beyond the basic flavors, umami appears.Discovered in Japan in 1908, its literal translation is “savory.”
Some associate it with monosodium glutamate (MSG), while others argue that it is a natural flavor enhancer that envelops and prolongs other tastes.
If you want to try it yourself, put a mushroom in the microwave for one minute and then eat it: that intense lingering flavor is umami.
It may remind you of Asian cuisine, such as soy sauce or certain broths.
In Lavetonia we explore this world as well through our sake tastings (here’s the linkwhere umami takes on a delicious leading role.
From basic taste to the complexity of wine
The sense of taste is not limited to sweetness or bitterness. In a tasting, we distinguish:
- Secondary flavors:: those that arise during fermentation and aging (vanilla, butter, woody notes).
- Tertiary flavors: those that develop over time (leather, tobacco, dried fruits).
A good wine seeks balance: harmony between acidity, sweetness, and bitterness, with intensities that can range from the most delicate to the most robust.
Even origin reveals itself on the palate: a saline touch often indicates proximity to the sea or a river, while excess tannin (that drying sensation on the gums similar to black tea) points to warmer regions.
Pairing: the interplay between wine and food
Pairing isn’t just about the rule of “fish with white wine and meat with red.” There are key factors that influence it:
- Sweetness and umami make wines feel more acidic, bitter, or astringent.
- Salt and acidity soften these sensations and round out the wine.
Remember: food has a greater impact on the taste of wine than the other way around—and often that impact can be negative if it isn’t taken into account.
A brief review of a wine tasting
With a glass in hand (ideally less than 125 ml):
- We observe the color.
- We smell without swirling to capture the first aromas.
- We swirl and smell again to open up the aromatic range.
- We take a sip, spread it across the mouth, and let the aftertaste connect with the nose.
- We listen to the toast—that magical sound that is also part of the experience.
Key factors:
- Temperature: full-bodied reds between 15–18 °C; medium-bodied whites between 7–10 °C.
- Glassware: the right glass is essential to enhance aromas and flavors.
An invitation to taste in Salamanca
The The sense of taste is essential in wine tasting: it allows us to explore, compare, and enjoy the personality of each bottle. Every sip speaks to us of history, origin, and character.
So next time you find yourself in front of a wine, remember to give taste the spotlight and let yourself be carried away by everything it has to offer.
And if the wine is from Salamanca, even better. I’ll be waiting for at a Lavetonia wine tasting in Salamanca so we can raise a glass together and discover the city from another perspective.
And one final tip: between wines, choose apple—not bread! 🍏
A call to all tastings: fewer bread rolls and more fresh alternatives that cleanse the palate.
“Don’t read about wine… live it. Join a clandestine wine tasting in Salamanca and savor the city like never before.”
