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Home / Newsletter / August 2008 /

Water is Not Water (1) - Kathy Lee Gifford, The Today Show (Video)

by Michael Mascha

A common misconception about bottled water in the general public is that "Water is Water" and it has no taste or characteristics and people laugh at the idea of water having terroir. I recently had the opportunity to conduct a waters at a tasting on the Today Show. The critical hosts experienced a portfolio of waters that nicely showcase the difference experiences engaging with water. The waters in the portfolio were:

Vichy Catalan - Very high Minerality, naturally carbonated
Tasmanian Rain - Soft, neutral with almost Minerality
Iskilde - Medium Minerality and small soft carbonation
Saint Geron - High Minerality and natural carbonation
New York Tap Water - Potable but lifeless
Fiji - Hint of sweet

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Bottled water Rules and Regulations, FAQ, Resources and links.

Matching Bottled Water With Food
The FineWaters Balance categorizes the "mouthfeel" of water based on the level of carbonization in five steps from Still to Effervescent, Light, Classic and Bold. This categorization is the basis of matching water with food in a fine dinig experience.

The Water Glass
When one orders water in a fine dining restaurant it becomes rapidly clear that water is, in most cases, an afterthought. We have been served water in all possible contraptions from heavy whiskey tumblers to long highball glasses and the dreaded lemonade glass. A wide variety of wine glasses are also often used as water glasses. This is not appropriate.

The Flavor of Bottled Water
When tasting water the most important factor in its overall integrated sensation we call flavor is the mouthfeel generated by the size, amount and distribution of the bubbles or the absence of it.

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