Water Sommelier

03-Jul-2005

Well, this is interesting. Apparently some places now employ Water Sommeliers to help decide which water will best match with your food, considering your personal tastes…

I’ve long had favorite flat waters but normally stay away from sparkling – maybe I just haven’t had the right one, yet!

For more information see this article at wine.telegraph.

4 Comments

Unknown permalink

04-Jul-2005 12:54 am

CF:Water sommeliers? I believe this falls into the same "Human Race has Lost its Marbles" category as does oxygen bars.Really! Who the hell has time to ponder the true meaning of life, or to devote time toward charitable endeavors, or to read stories to his children when one must decide between a glass of water with more than 2.5ppm of calcium and another glass with less?Now if you\’ll excuse me, I must take my cat to Barcelona for a shiatsu massage and pap smear.Sal
Culinary permalink

04-Jul-2005 6:59 am

Amazing isn\’t it? I guess we\’ve got to solve the unemployment problems somehow… ~ B
Unknown permalink

06-Jul-2005 5:38 pm

This is the job I want. Here is my water pairing for Beef Wellington:This is a wonderful, neutral flavored glass from the Evier (French for kitchen sink) region. Give it a swirl to release the oxygen, take a good whiff…. ahh yes, it\’s very wet! It\’s flavors are a complex, yet delicate mixture of cool spring, and copper pipe.
Culinary permalink

06-Jul-2005 9:48 pm

Danno! You\’re a natural! :-) I was going to bite (or sip?) on that one – well up until the mention of copper pipe, that is… Maybe you should start a new "WBW" (Wine Blogging Wednesay) – yours could be WBW – WATER blogging Wednesday! ~ B