Salt, Fat, Heat and Umami

Salt in food reduces perceived bitterness in wine and can soften a tannic wine. Fat dampens acidity and tannin — a buttery sauce makes a stiff tannic wine more approachable. Heat, such as chilli, amplifies the burning sensation of alcohol and makes wine taste drier; choose a lower-alcohol wine with a touch of residual sweetness. Umami — the savoury, rounded quality in parmesan, mushrooms and soy sauce — accentuates bitterness and astringency in wine. For umami-rich dishes, high-acid, lightly fruity wines work better than tannic alternatives.