When it comes to classifying wine, most people would instinctively categorize it as either red, white, or sparkling, overlooking the more nuanced dimensions of its flavor profile. One of the most interesting and less explored aspects of wine is its savoury characteristics. The term “savoury” refers to a wide range of flavors that are not sweet, often described as umami, meaty, or brothy. In this article, we will delve into the world of wine to understand whether it can indeed be considered savoury, exploring the science behind wine flavors, the types of wines that exhibit savoury notes, and what makes a wine savoury.
Understanding Wine Flavors
Wine is a complex beverage with a myriad of flavors, resulting from the combination of the grape variety, the soil in which the grapes are grown, the climate, and the winemaking techniques. Flavors in wine are generally categorized into primary, secondary, and tertiary flavors. Primary flavors come from the grape itself and include fruity, floral, and sometimes vegetal notes. Secondary flavors are developed during the fermentation process and can include yeasty or oaky flavors, depending on whether the wine is fermented or aged in oak barrels. Tertiary flavors, which develop over time as the wine ages, can include a wide range of savoury notes, such as leather, tobacco, and earthy undertones.
The Role of Tannins and Acidity
Two key components that contribute to the perception of wine as savoury are tannins and acidity. Tannins are compounds found in the skin, seeds, and stems of grapes, as well as in oak barrels, and they give wine its astringent, drying sensation. High-tannin wines can taste more austere and sometimes savoury. Acidity, on the other hand, contributes to the wine’s freshness and can balance out the richness or sweetness, making the wine feel lighter and potentially highlighting its savoury aspects.
The Impact of Aging
The aging process is crucial in the development of savoury flavors in wine. As wine ages, the fruity and floral notes tend to fade, making way for more complex, savoury flavors. This process can take years or even decades, and not all wines are designed to age. Wines with high tannin levels and good acidity are more likely to benefit from aging and develop interesting savoury profiles.
Exploring Savoury Wines
There are several types of wines known for their savoury characteristics. These include:
- Red wines like Syrah/Shiraz, known for their dark fruit flavors and spicy, peppery notes, which can evolve into more savoury, leathery flavors with age.
- Cabernet Sauvignon, with its high tannins and potential for aging, can develop complex savoury flavors of tobacco, earth, and sometimes green pepper.
- Nebbiolo, an Italian varietal, is famous for its structured wines with high tannins and acidity, which can display a range of savoury flavors from leather to dried herbs.
Savoury White Wines
While less common, some white wines can also exhibit savoury characteristics, especially those aged in oak. Chardonnay, for instance, can have a buttery, oaky flavor that might be considered savoury, while wines like Grenache Blanc and Verdejo can display herbal and minerally notes that lean towards the savoury side of the spectrum.
The Influence of Terroir
The concept of terroir, referring to the unique combination of environmental factors (soil, climate, altitude, etc.) where the grapes are grown, plays a significant role in the development of savoury flavors in wine. Soils with high mineral content, for example, can impart a mineral or earthy savoury note to the wine. Similarly, wines from regions with a Mediterranean climate might exhibit more pronounced herbal and spicy savoury characteristics due to the local flora and fauna.
Food Pairing and Savoury Wines
Savoury wines are incredibly versatile when it comes to food pairing, as their complexity and depth can complement a wide range of dishes. Umami-rich foods, such as mushrooms, soy sauce, and cured meats, pair particularly well with savoury wines, as the umami flavors in the food enhance the wine’s savoury notes. Other dishes, like hearty stews, game meats, and robust cheeses, also benefit from the pairing with a savoury wine, as the wine’s tannins and acidity help to cut through the richness of the food.
Conclusion
In conclusion, wine can indeed be savoury, with many varieties and styles exhibiting complex, non-fruity flavors. The combination of tannins, acidity, aging, and terroir all play critical roles in the development of these savoury characteristics. Understanding and appreciating the savoury aspects of wine can enhance one’s wine drinking experience, offering a new dimension of flavor to explore and enjoy. Whether you are a seasoned wine enthusiast or just beginning your wine journey, the world of savoury wines is definitely worth exploring, with its rich flavors and intriguing pairings waiting to be discovered.
What is the definition of a savoury flavour profile in wine?
The concept of a savoury flavour profile in wine refers to the presence of non-fruit flavours, such as umami, earthy, herbal, and mineral notes, that add depth and complexity to the wine. Savoury flavours can be derived from various sources, including the grape variety, soil type, climate, and winemaking techniques. In general, savoury wines tend to have a more subtle fruit presence and a focus on secondary flavours that evoke a sense of umami, often described as brothy, meaty, or vegetal.
The definition of savoury flavours in wine is not rigid and can vary depending on personal taste and cultural context. However, in the wine world, savoury flavours are often associated with wines that have undergone a certain level of oxidation, such as aged red wines or wines made from grape varieties like Nebbiolo or Syrah. The presence of savoury flavours can also be influenced by winemaking techniques, such as the use of oak aging or the addition of fining agents, which can contribute to the development of complex, non-fruit flavours in the wine.
How do wine experts determine if a wine has a savoury flavour profile?
Wine experts use a combination of sensory evaluation and technical analysis to determine if a wine has a savoury flavour profile. During sensory evaluation, wine experts assess the wine’s aroma, flavour, and texture, looking for characteristics such as earthy, herbal, or umami notes that are indicative of a savoury flavour profile. They may also evaluate the wine’s acidity, tannin structure, and overall balance to determine how the savoury flavours interact with other components of the wine.
In addition to sensory evaluation, wine experts may use technical analysis, such as gas chromatography or spectrophotometry, to identify the chemical compounds that contribute to the wine’s savoury flavour profile. For example, the presence of certain volatile compounds, such as geosmin or 2-methylisoborneol, can be indicative of a savoury or earthy flavour profile. By combining sensory and technical evaluation, wine experts can gain a more comprehensive understanding of a wine’s flavour profile and determine whether it can be classified as savoury.
What types of wine are more likely to have a savoury flavour profile?
Certain types of wine are more likely to have a savoury flavour profile due to factors such as grape variety, soil type, and winemaking techniques. For example, red wines made from grape varieties like Nebbiolo, Syrah, or Cabernet Sauvignon tend to have a more savoury flavour profile due to their naturally high tannin content and propensity for developing complex, secondary flavours. Similarly, white wines made from grape varieties like Chardonnay or Gewürztraminer can develop savoury flavours if they are aged in oak or undergo a certain level of oxidation.
The region in which the wine is produced can also influence the likelihood of a savoury flavour profile. For example, wines from regions like Barolo or Bordeaux, which are known for their complex, terroir-driven wines, are more likely to have a savoury flavour profile due to the unique combination of soil, climate, and winemaking traditions. In contrast, wines from regions like Napa Valley or Marlborough, which are known for their fruit-forward wines, are less likely to have a savoury flavour profile.
Can sweet wines have a savoury flavour profile?
While sweet wines are often associated with fruity or floral flavours, it is possible for them to have a savoury flavour profile. In fact, some sweet wines, such as those made from the botrytized grape variety, can develop complex, savoury flavours due to the presence of compounds like glycerol or glutamic acid. These compounds can contribute to the development of umami or brothy flavours that add depth and complexity to the wine.
The perception of sweetness can also influence the perception of savoury flavours in wine. For example, a sweet wine with a high level of acidity or a complex, savoury flavour profile may be perceived as less sweet than a wine with a simpler, more fruit-forward flavour profile. In addition, the type of sweetness, such as the presence of residual sugar or the sweetness of certain grape varieties, can influence the overall flavour profile of the wine and contribute to the development of savoury flavours.
How does the concept of umami relate to savoury flavours in wine?
The concept of umami is closely related to the concept of savoury flavours in wine, as umami is often described as a brothy, meaty, or vegetal flavour that adds depth and complexity to the wine. Umami flavours in wine are often derived from the presence of compounds like glutamates or nucleotides, which are naturally occurring amino acids that contribute to the development of savoury or umami flavours. The perception of umami flavours can also be influenced by the wine’s acidity, tannin structure, and overall balance, as these components can enhance or suppress the perception of umami flavours.
The concept of umami is important in the context of savoury flavours in wine because it provides a framework for understanding and describing the complex, non-fruit flavours that contribute to a wine’s overall flavour profile. By recognizing the role of umami flavours in wine, wine experts and enthusiasts can better appreciate the complexity and nuance of savoury wines and develop a more sophisticated understanding of the ways in which different flavour components interact to create a unique and engaging flavour experience.
Can wine and food pairings enhance the perception of savoury flavours in wine?
Wine and food pairings can significantly enhance the perception of savoury flavours in wine, as certain foods can complement or contrast with the savoury flavours in the wine. For example, pairing a savoury wine with a dish that has a high level of umami flavour, such as mushrooms or soy sauce, can enhance the perception of savoury flavours in the wine. Similarly, pairing a savoury wine with a dish that has a high level of acidity or brightness, such as citrus or vinegar, can help to balance the richness and complexity of the wine.
The type of food pairing can also influence the perception of savoury flavours in wine, as certain textures or flavours can enhance or suppress the perception of savoury flavours. For example, pairing a savoury wine with a dish that has a rich, fatty texture, such as cheese or charcuterie, can enhance the perception of savoury flavours in the wine. In contrast, pairing a savoury wine with a dish that has a light, delicate texture, such as fish or salad, may suppress the perception of savoury flavours in the wine.
How do winemaking techniques influence the development of savoury flavours in wine?
Winemaking techniques can significantly influence the development of savoury flavours in wine, as certain techniques can enhance or suppress the growth of microorganisms that contribute to the development of savoury flavours. For example, the use of oak aging can contribute to the development of savoury flavours, as the oak can impart compounds like vanillin or phenolics that add depth and complexity to the wine. Similarly, the use of certain yeast strains or bacteria can contribute to the development of savoury flavours, as these microorganisms can produce compounds like glutamates or succinic acid that add to the wine’s umami flavour profile.
The level of oxidation, which refers to the amount of oxygen that the wine is exposed to during the winemaking process, can also influence the development of savoury flavours in wine. For example, wines that are made using a more oxidative approach, such as those that are aged in oak or undergo a certain level of racking, may develop more savoury flavours than wines that are made using a more reductive approach, such as those that are aged in stainless steel or undergo a certain level of sulphur dioxide addition. By controlling the level of oxidation and using certain winemaking techniques, winemakers can influence the development of savoury flavours in their wines and create complex, engaging flavour profiles.