There is no such thing as a “best water,” just as there is no best wine. Very few people would ask “What is the best wine? The joy of being a foodie is understanding that wine should be enjoyed for being different and providing different experiences in a variety of contexts. What is the best wine? I would answer this by asking, “Is it Summer or Winter? What am I eating? Am I alone or in company?” In the same way as there is no best wine, there is no best water and we should not look for it but rather enjoy it as a natural product with terroir that expresses many different experiences.
Use the FineWaters Balance to establish a progression in multiplecourse meals and to match or contrast the water with the mouthfeelof the dish. One of the prime joys of matching water and food, and one of the true marks of water connoisseurship is changing waters for each course, developing a progression of waters to guide you through the meal. Drinking a different water for each course highlights their subtle differences, and the progression adds enormously to the dining experience. If your favorite restaurant does not offer more than one water, ask them to consider adding more options.
There are many occasions when you drink water only with food and from a matching and harmonizing point of view those are the most rewarding setups. The focus can really be on food and water and the wine is not distracting the experience. Below are some rules how to approach the subject.