UMAMI MEANING
Taking its name from Japanese, Umami as separate taste was first identified in 1908 by Kikunae Ikeda while researching the strong flavor in sea food broth. He did not recognize any of the other primaries tastes (sweet, sour, salt, and bitter). He called it Umami (うま味) pronounced ‘‘OUMAMI’’, referred to a pleasant savory taste.
Since 1980, it has been proposed as one of the basic taste: UMAMI.
We use this term to describe flavor like roughly, tasty, brothy, meaty or Savory which occur naturally in many foods including meat, fish, sea food (lobster, crabs and shrimp), Parmesan cheese, soy sauce, vegetables like tomato and other dairy products and certainly the WINE. Most people do not recognize Umami when they encounter it, but it plays an important role making food taste delicious. It is due to the synergistic flavor effect of the Glutamic acid and certain amino acids present in food.
UMAMI contributes to the satisfaction and the satiety sensation.
“Receiving innumerable accolades from around the world for the natural winemaking process over 13 years of experience, collecting international awards, I’ve noticed the Key factor to the success, is that the winemaker having already his signature in the wines he produced, be the owner of his one and only wine with a distinctive personality, great respect for tradition. Strongly support my dream and jumped with both feet to this adventure, to improve that sharing feelings and passion is a must for every winemaker, and as a result, the quality of UMAMI wine, I know you’ll love it as much as I do.”