"Food and drink go well together when they create umami synergy through the combination of glutamate and certain nucleotides. Champagne and oysters create a remarkable synergistic effect that significantly enhances the flavor of champagne," explains lead author Charlotte Vinther Schmidt at the University of Copenhagen. "Moreover, champagne contributes to the overall impression, for example, with its acidity and bubbles. This explains the harmony of these two dishes." Serve champagne in a large wine glass to fully express its flavors.

Umami and tea