Mouth-watering wines in a Umami style???

originally posted by Yixin:
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.
Click to expand...

Excellent recipe. Now to find some empties.
 
originally posted by Florida Jim:
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.
Click to expand...
He cheats.
He uses real oranges.
Best, Jim
Click to expand...

If you ain't cheating , you ain't trying....
 
originally posted by Florida Jim:
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.
Click to expand...
He cheats.
He uses real oranges.
Best, Jim
Click to expand...

If your name is Florida Jim, you're cheating if you don't use oranges!
 
originally posted by Peter Creasey:

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
Click to expand...

Forgive me. I kan't spel in at least too language.

(and I agree with Sharon. What the hell is this about?)
 
originally posted by Peter Creasey:

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
Click to expand...

Forgive me. I kan't spel in at least too language.

(and I agree with Sharon. What the hell is this about?)
 
Most commercial Champagne is improved with a bit of MSG and salt. More depth of flavour, and the cloying sweetness recedes, although the aromatic profile typically remains anodyne. I typically decant as the addition throws up fizz, and I've found that most folks are highly suggestible as well: "oh, it's decanted, must be serious Champagne".
 
originally posted by Sharon Bowman:

Excellent recipe. Now to find some empties.
Click to expand...

Do you want 750ml or magnum bottles? I have capsules (slightly wrinkled, but intact - they have the tear-off strips) as well. It's a straightforward mise en bouteille branded cork, and I have a ton of those.
 
originally posted by Sharon Bowman:
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?
Click to expand...

Sharon, Good question!

I guess I just assumed, and took for granted, that the 5th flavor sense Umami is more appropriate (not exclusively, just more appropriate) in a red wine arena. I am very surprised but pleased to see the drift in this thread.

. . . . . . Pete
 
originally posted by Peter Creasey:
originally posted by Sharon Bowman:
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.
Click to expand...

Why?
Click to expand...

Sharon, Good question!

I guess I just assumed, and took for granted, that the 5th flavor sense Umami is more appropriate (not exclusively, just more appropriate) in a red wine arena. I am very surprised but pleased to see the drift in this thread.

. . . . . . Pete
Click to expand...
Surely you mean the direction of this thread. No one's yet started debates about banking, art, chemistry, baseball, shoemaking handicraft or, until now, grammar and usage.
 
Jonathan, My usage was intended to be more along the lines of...

Drift -- the general intention or meaning of an argument or someone’s remarks e.g.:
maybe I’m too close to the forest to see the trees, if you catch my drift; or
he didn’t understand much Greek, but he got her drift
Click to expand...

. . . . . Pete
 
originally posted by Yixin:
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.
Click to expand...

this needs a thread of its own. and a sticky.

fb.
 
Last night I mixed equal parts 2007 L'Anglore Pierre Chaude and 2004 La Spinetta Barolo Vürsù Vigneto Campe’ and got 2003 Léoville-Barton. Rather than ask what this bored can do for one, this is an example of what one can do for this bored.
 
originally posted by fatboy:
originally posted by Yixin:
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.
Click to expand...

this needs a thread of its own. and a sticky.

fb.
Click to expand...
With the title of Rudyville?
 
originally posted by Oswaldo Costa:
Last night I mixed equal parts 2007 L'Anglore Pierre Chaude and 2004 La Spinetta Barolo Vürsù Vigneto Campe’ and got 2003 Léoville-Barton. Rather than ask what this bored can do for one, this is an example of what one can do for this bored.
Click to expand...

I have empties of the 2002 Langoa-Barton from a tasting. You'll need to find capsules and corks, though.

I feel so lost without Rudy and the Angry Men. At least the HK auction market is holding up.
 
With some age, Quintarelli Valpolicella or Rosso Ca del Merlo from a cooler vintage might fit the bill. (Full disclosure: I sell lots of Quintarelli where i work.)
 
I'll second Mr. Lipton and add RLdH's bianco's as well. For me, both the rosado and the bianco often have umami in a very upfront/dominant way (as opposed to being a background note). Pretty unmistakable poster children for the genre, if one exists.
 
The chosen wines were...

Hexamer Meddersheimer Rheingrafenberg Quarzit Riesling '11
Balboa Winery Estate Walla Walla Valley Washington Syrah '09
Joseph Drouhin-Vaudon Les Clos Chablis Grand Cru '08
Lucien Le Moine Les Haut Doix Chambolle Musgny 1er Cru '07

And they worked well as they were the wines used in winning the Iron Sommelier competition.

. . . . . . Pete
 
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