{"id":14101,"date":"2026-03-09T14:14:24","date_gmt":"2026-03-09T14:14:24","guid":{"rendered":"https:\/\/curated.winescurated.com\/?post_type=wcp_glossary&p=14101"},"modified":"2026-03-09T14:14:24","modified_gmt":"2026-03-09T14:14:24","slug":"umami","status":"publish","type":"wcp_glossary","link":"https:\/\/winescurated.com\/uk\/glossary\/umami\/","title":{"rendered":"Umami"},"content":{"rendered":"

Umami, also known as monosodium glutamate (MSG), is the “fifth taste”and means “savoury or delicious” in Japanese. It adds complexity, richness and length to a wine’s finish, developing through glutamate and amino acids derived from late harvest grapes or lees aging. Umami is commonly found in aged Cabernet Sauvignon, Syrah and sparkling wines such as Champagne aged on lees.<\/p>\n","protected":false},"author":4,"featured_media":0,"template":"","glossary_category":[114],"class_list":["post-14101","wcp_glossary","type-wcp_glossary","status-publish","hentry"],"yoast_head":"\nUmami Definition: Wine Terms Explained - Wines Curated<\/title>\n<meta name=\"description\" content=\"Umami, which means "savory" in Japanese, is the factor that adds complexity and length to a wine's finish. 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