Umami pairing is featured in the sensory course “Wine Flavor Wheels” promoted by ABS

The event takes place this week and invites wine lovers to enjoy a unique experience with cheese pairing

São Paulo, April 2022 – The combination of cheese and wine is one of the most famous sensory experiences in gastronomy. Pairing provides a balance of characteristics between both, highlighting aromas, flavors, and textures. For those who wish to learn more about the subject and even identify new tasting sensations, the Brazilian Association of Sommeliers (ABS) of Mato Grosso is offering today (28) the Wine Flavor Wheels course, associated with cheese pairing.

Taught by pharmacist and Doctor of Food Science Hellen Maluly, consultant for the Umami Committee, the course will take place from 7 p.m. to 11 p.m. at Espaço Class, located in Cuiabá.

In addition to wine tasting, the specialist will conduct a training session focused on identifying sensations—with and without pairing—including combinations with cheese, a food rich in umami, known as the fifth basic taste of the human palate.

Hellen explains that the salty and umami tastes present in cheese cancel out the acidity provided by the wine, thus modifying the sensory perception. “The result of this pairing is a more balanced beverage with less acidity,” says Maluly.

Among the topics covered in the course, participants will learn about the history of the creation of the wheel, how to read it correctly, the main compounds found in wines, and how cross-modal interactions impact tasting by awakening other senses. Join in!

Sensory Course – Wine Flavor Wheels
Date: 04/28/2022
Time: 7 p.m. to 11 p.m.
Location: Rua das Hortênsias, 899 – Jardim Cuiabá
Price: R$ 870.00
Reserve your spot: (65) 99209-1694

UMAMI
It is the fifth basic taste of the human palate, discovered in 1908 by Japanese scientist Kikunae Ikeda. It was scientifically recognized in 2000 when researchers from the University of Miami confirmed the existence of specific receptors for this taste in the taste buds. The amino acid glutamic acid and the nucleotides inosinate and guanylate are the main umami substances.
The two main characteristics of umami are increased salivation and the lasting taste that remains for several minutes after eating.
To learn more, visit www.portalumami.com.br.