Bitter (see also Salty, Sour and Sweet)
Bitter (see also Salty, Sour and Sweet) ...
Salty: often this term applies to the general mineral content of wines. Wines from many countries of the Southern Hemisphere, including Chile, Argentina, and Australia, seem to have a slightly salty/minerally taste. This taste may also be noticed in the Sherries from Manzanilla, Spain.
One of the basic taste sensations detected by the receptors in the human tongue.
An area in the Loire Valley known mostly for wines made from Sauvignon Blanc.
Sweet + Salty
If you love maple bacon, candied pecans and salted caramels, a wine and food pairing of a sweet wine with a salty food will probably delight you.
Salty breezes twirl Spanish moss and steal perfume from Confederate jasmine hedges that flank a cobblestone alley. Interspersed throughout the hedges are ornate wrought iron gates, coated with layers of shiny black paint, begging views of lavish garden...
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Salty foods are enhanced and balanced by a hint of sweetness:
Parma Ham and Melon is a classic example.
The same thing can be achieved with wine: ...
Salty foods contrast nicely with sweetness.
When trying to match a sweet or dessert wine with dessert, it's best to match a sweet wine with a dessert that downplays the sugar. For example, try a honeyed Muscat Canelli together with an apple tart.
Pair rich wines with rich foods.
Salty: Salt is not found in wine, except in dry Sherry as Manzanilla.
Acidic: Riesling, young Sémillons and Sauvignon Blancs, Sangiovese, Montepulciano.
Bitter: Young red wines.
Sweet: Dessert wines, Moselle, Spätlese Lexia, etc.
Umami: Chardonnay, Cabernet, Cabernet Sauvignon.
SALTY One of the four basic taste sensations detected by the human tongue. Sensed by the taste buds that lie close to the tip of the tongue and just behind.
SHARP (see also CRISP, HARD). Excess acid predominates, disturbing the otherwise balanced flavours.
Thanks to the influence of the moist air streams coming from the Atlantic ocean, Manzanilla is dry, characterized by a pleasing salty hint and a taste that could be defined as "sea".
Fino - A type of sherry or Montilla, young, salty, tasting of the sea
Galicia - Coastal region in Northwest Spain famous for seafood, dry white Albariño based wines and it's Celtic culture
Garnacha- Grenache grape varietal ...
While the taste buds efficiently separate sweet from bitter, and sour from salty, the 10 million or so receptor cells which make up the olfactory organ, high in the nasal cavity, are stimulated by sensations which can't be tasted.
While there may be a vast array of aroma categories, generally only four tastes have historically been considered: bitter, salty, sour, and sweet. There really is no precise definition of "basic taste"; these four only differentiate and describe common taste sensations.
You are only able to detect four distinct flavors with your tongue: sweet, sour, salty and bitter; while your nose is able to decipher over 200 different aromas.
More toasty character comes out in the palate, which also displays mild pear and zesty lime / citrus flavors and a distinct mineral component that almost seems salty. Good dose of acidity holds things together and helps carry through to a balanced, pleasing dry finish.
Salty foods or foods fried in oil are particularly good matches for Champagne, as the bubbles provide a refreshing palate cleanser after the food. Puff pastries, cheeses, nuts, mini-sausages and other finger foods are good choices for receptions since these foods are both salty and oily.
Why are so many Australian wines salty? Don't get me wrong, personally I can only remember tasting two or three wines that I suspected of having nuances of salt pan or Albany* oysters.
BITTER: Describes one of the four basic tastes (along with sour, salty and sweet). Some grapes--notably Gewurztraminer and Muscat--often have a noticeable bitter edge to their flavors. Another source of bitterness is tannin or stems.
There are four basic tastes, sweet, sour, bitter and salty (all other flavors are actually related to smell). Of these, only sweet is pleasant. In dry wine the alcohol adds a slight sweet taste to help balance the tannins and acids.
A dry, light style of *sherry that has a distinctive salty, tangy flavour that comes from being aged under a layer of yeast cells, called a 'flor'. Although these are usually 15% alcohol or above, they make quite good food wines due to their dry, savoury character.
Rosé is a natural match for the tangy, salty flavors. Choose either still or sparkling-both are dry, refreshing, and evocative of the South of France, where this dish originated.
SPLURGE: Schramsberg Brut Rosé 2006 (California, $41) Ripe, rich strawberry and rhubarb pie (pictured) ...
One of the four basic tastes. Other tastes are sweet, salty and sour. Bitter tasting wines are usually the course of poor fruit and too much oak. Bitter wines are usually consider faulty, however bitterness is a trait of some Italian and other wines.
The front and back of the tongue contain the taste buds and rather than specializing in a particular taste sensation, all taste buds are capable of detecting sweet, sour, bitter and salty flavors, although there may be some slight differences in sensitivity.
Many people swear by this pairing, the sweet and luscious nature of the wine working in contrast to the potent, salty nature of the cheese.
Acidic wines goes well with many dishes. Sauvignon Blanc, dry Riesling, Chianti are great examples. In addition, acidic wines make salty dishes appear less salty.
For fatty food such as foie gras, try Sauternes (an equally rich and intense wine).
Bitter One of the four basic tastes (along with sour, salty and sweet). If the bitter taste dominates the wine, it is considered a fault and can be ascribed to poor fruit or excessive use of oak or oak chips.
BITTER: Describes one of the four basic tastes (along with sour, salty and sweet). A common source of bitterness is tannin or stems. Although a mild bitterness can often be a pleasant addition it is usually an indication of a flawed wine.
The human tongue can only taste five primary flavors: sweet, sour, salty, bitter and savory. However, by slurping in a small amount of air along with the wine, we can use our sense of smell again to help us "taste" more flavors.
While there may be a vast array of aroma categories, there are only four primary tastes: bitter, salty, sour and sweet. (The Japanese believe that there is a fifth primary taste) Combinations of these tastes, along with the aroma combinations account for flavor.
Tactile sensation (sweet, salty, acidic or bitter) produced in the mouth by food.
They are both made in the same way and taste similar although Manzanilla tends to have a true salty tang.
Sabor (flavour) Each one of the four sensations identified by the sense of taste. Sweet: identifiable on the tip of the tongue. Sour: identifiable on either side of the tongue. Salty: identifiable on the front part of the tongue. Bitter: identifiable at the very back of the tongue.
bottled with an inert gas so that no oxygen remains in the bottle to spoil the wine. The wine is sometimes thought to become 'closed' as a result. Remember, most of what you taste in a wine actually comes from your nose smelling the aromas. Your tongue can only taste 4 things - sweet, sour, salty, ...
The grape is also found in Tuscany region of Italy where it is known by the alias name Ansonica and used to make (eg.) a dry white wine described as "medium bodied with a salty but short taste". On the island of Elba it is used to make sweet dessert wines in the passito style (ie.
See also: Taste, Wine, Sweet, Fruit, White