Umami Education Demonstration at the International White Wine Festival

A Food Perspective

A unique Umami education demonstration will be a feature at the International White Wine Festival, led by industry expert Gilian Handelman. Learn about how umami-based foods compliment high acidity white wine and sparkling.

Umami—that savory, mouth-watering quality you find in foods rich in amino acids—adds depth and complexity, much like extended lees contact or bottle age does in wine. But umami can also change how wine shows up in the glass, dialing up bitterness, tannin, and acidity while muting fruit and perceived sweetness.

The sweet spot? Wines with bright acidity and freshness—think Sauvignon Blanc, Riesling, or sparkling wines that refresh the palate and cut through richness. Lighter reds like Pinot Noir can also shine, especially when tannins are gentle. In some cases, wines with a bit of age work beautifully too, as time softens structure and brings everything into balance.