Hydration Celebration - The Art and Science of Drinking Fine Water
Water Sommelier Jessica Altieri
From Barrons-Penta article:
The newly-opened Four Seasons Resort Palm Beach in Florida offers a pool and beachside access, a spa, fitness classes, water sports — and a designated water sommelier.
Jessica Altieri started her post when the five-star hotel opened this year, insists that all water taste different. It tastes so different, in fact, that there are more appropriate varieties to drink with various types of food, just like wine pairings.
“I think water sommeliers will help others realize water is more than just water, it's a hydration celebration,” Altieri told Penta in a new interview, in which she gave readers a crash course in expert water tastes.
Altieri isn't just an expert in water — she is also a wine sommelier, and can offer recommendations on both drinks.
But while most people are accustomed to the idea that Pinot Grigio tastes different than Chardonnay — and that red wines go better with red meat than white wines — the idea that water flavors can vary so dramatically is a bit more foreign to the average drinker.
Yet Altieri insists that that's the case, and a trained palette like hers can taste a world of difference.
A water sommelier is someone educated on the properties of water and the elements that affect it,' she explained. The sommelier can detect 'complex profiles like acidity, minerality, pH, and TDS of the majority of the waters on hand'.
While those unaccustomed with fine water may mistakenly believe it to be easy, the task is actually complex and requires a vast amount of knowledge,' she went on.
Altieri learned her trade at Doemens Academy near Munich, Germany, which has a special week-long course.
Training includes identification of the terroir, which is the manner in which the geographic region affects the flavor and properties of the water before settling in the location from which it is sourced for drinking,' she explained.
Different kinds of water pair better with different types of food, just like wine.
For example, waters with low total dissolved solid (TDS) content may help strengthen flavors in desserts.
'Mineral water is perfect with hors d’oeuvres and, in a more reserved state, with salads and desserts. Pair a tray of oysters with a delicate mineral water with fine bubbles and high minerality.
The perfect water and food pairings revealed
Mineral water - hors d'oeuvres, salads, desserts
Fine bubbly mineral water - oysters
Still water - lighter seafood, soup
Lightly effervescent water - poultry
Bold bubbly water - red meat
On the other hand, still water is perfect for lighter seafood and soup, as it won’t overpower the dish, while lightly effervescent water goes well with poultry.
In the case of a lighter red meat dish, you can get away with bubbly once more. Just like a big, bold red wine stands up to a steak, a big, bold bubbly water would be a perfect match as well.'
Some water are also better for brewing coffee or tea, she added.