Mouth-watering wines in a Umami style???

P

Peter Creasey

Peter Creasey
Any and all wine categories are in play with this search for information.

If your focus were to be on wines that make your mouth water due to a fifth sense of taste in a savory Umami-style flavor, what wines, with some specificity, might you think of?

All ideas appreciated!

. . . . . Pete
 
Some of the more 'tactile' orange wines. Of those, Bea's Santa Chiara comes to mind (mainly because I had some last week).
 
originally posted by Peter Creasey:
Mouth-watering wines in a Umami style???
Any and all wine categories are in play with this search for information.

If your focus were to be on wines that make your mouth water due to a fifth sense of taste in a savory Umami-style flavor, what wines, with some specificity, might you think of?

All ideas appreciated!

. . . . . Pete
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SFJoe first pegged this for me, but '05 Pepierre "Trois" is rich in umami flavor. I loved it; haven't opened a bottle in a while; so, I don't know if the flavor has changed.
 
originally posted by Rahsaan: Some of the more 'tactile' orange wines. Of those, Bea's Santa Chiara comes to mind (mainly because I had some last week).
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Rahsaan, Interesting to think of a white wine (that's not a Riesling)! Thanks!

originally posted by kirk wallace: Pepierre "Trois"
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Kirk, Thanks! Might this be the bottling you cite -- Pierre-Marie Chermette Moulin-à-Vent Les Trois Roches?

. . . . . Pete
 
originally posted by Peter Creasey:
Might this be the bottling you cite -- Pierre-Marie Chermette Moulin-à-Vent Les Trois Roches?

. . . . . Pete
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No, Kirk is talking about a Muscadet from Domaine de la Pépière, 'Trois' is the cuvee name.
 
Rahsaan, Aha! I was spelling Pepierre like Kirk did; thus, googling was fruitless. Spelling it correctly as Pepiere like you did, on the other hand, was fruitful.

. . . . . . Pete
 
originally posted by Peter Creasey:

... on the other hand, was fruitful.

. . . . . . Pete
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Fruitful? If you want fruitful, I'd go with a Navarro Gewurztraminer or a 2009 Fleurie from just about anyone. To maximize the umami sensation, I'd stick with the Muscadet or maybe an Irouleguy, Madiran, or old-style Cahors to vary up the color on the table. I had Clos la Coutale with an Umami Burger once and it worked really well.

-Eden (rocks on my mind doesn't necessarily = rocks in my head)
 
I agree with "orange wines," and would add to that old Burgudy/Pinot, some manzanilla, some muscadet and then the occasional Greek or Canary Island white.
Best, Jim
 
originally posted by Eden Mylunsch: Fruitful?

Clos la Coutale Cahor
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Er, E, I was referring to the google being fruitful...not the wine.

I hadn't thought of a Cahors and like your Coutale suggestion.

. . . . . Pete
 
originally posted by Bill Lundstrom:
I get umami from orange wines. They are a great match with uni dishes.

Some guy named Cowan makes an okay orange wine.
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He cheats.
He uses real oranges.
Best, Jim
 
For higher umami I'd look to...
-whites with a long time on lees (Muscadet)
-traditionally fermented sparkling wines with a long time en tirage (LD sparklers)
-wines with flor-related elevage (sherries and vins jaunes)
-semi-carbonically fermented reds (lots to choose from here)
-orange wines (haven't figured out why this should be so, but it does seem that way)

cheers,
 
originally posted by Bruce G.:
For higher umami I'd look to...
-whites with a long time on lees (Muscadet)
-traditionally fermented sparkling wines with a long time en tirage (LD sparklers)
-wines with flor-related elevage (sherries and vins jaunes)
-semi-carbonically fermented reds (lots to choose from here)
-orange wines (haven't figured out why this should be so, but it does seem that way)

cheers,
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I'm not sure about the semi-carbonically fermented reds, but agree with the other choices. I'll also add to the mix: Bandol, LdH Rosado and vintage Champagne with some age on it (which Bruce alluded to).

Mark Lipton
 
originally posted by Peter Creasey:
Mouth-watering wines in a Umami style???
Any and all wine categories are in play with this search for information.

If your focus were to be on wines that make your mouth water due to a fifth sense of taste in a savory Umami-style flavor, what wines, with some specificity, might you think of?

All ideas appreciated!

. . . . . Pete
Click to expand...

Why?
 
Sharon, It is a query I was challenged with and decided where better than here to get some beneficial advice...and the results thus far are supportive of my confidence in this group of wine folks.

Why do you ask?

. . . . . . Pete
 
You asked out of the blue and did not give any indication of why you wanted to know this. I wondered why you asked it.

Also, this topic in other hands could devolve into lists, and lists are very reductive and frustrating. The point here is to delve, not just to say: WINES OF THE YEAR with no commentary.

Do you understand what I'm saying?
 
Isn't it easier to add MSG? Or mix it with seawater like the Romans?

How to make Clisson from Clos des Briords:

600ml Clos des Briords
120ml Clos Roche Blanche Sauvignon #5
30ml fino/manzanilla (I use a cheap commercial one like Tio Pepe)
2g MSG
1g potassium chloride (if MSG is pure; if using gourmet powder, omit)

I have a few magnums of 2009 Clisson for sale.
 
Sharon, I've never known this group to fail to diverge from a thread topic given a kernel of discourse that might be somewhat provocative...if, in fact, provocative is a suitable adjective in this case!?!

I don't think what has been offered up thus far has been "reductive" and/or "frustrating". To me, it has been informative and interesting.

Especially interesting to me has been the gist that most recommendations have not been red wines. This is very surprising to me, especially given the fact that out of all of the non-red wine suggestions, none of them thus far have been Riesling (I believe this is true without looking back).

I was expecting more recommendations along the lines of Southern France wines, Rhone wines, maybe even Malbecs or Bonardas or Spanish wines, Zins, and so on.

Consider me well enlightened by the contributions up to this point! Otherwise, given the uniqueness of the thread title, if one so wishes, it should be an easy thread to avoid.

. . . . . . Pete
 
originally posted by Peter Creasey:
I was expecting more recommendations along the lines of Southern France wines, Rhone wines, maybe even Malbecs or Bonardas or Spanish wines, Zins, and so on.
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Why?

Again, you don't discuss; you ask a question that prompts answers without offering your take. Why use this as a repository rather than a dialogue?

It's not about ease of avoiding. It's about rethinking the way we talk about things here.
 
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