#FINEWATERSFine Water in an Epicurean Context
For consumers looking for a Fine Water Experience Restaurants, Sommeliers, Chefs and Mixologits provide the touch point of getting aquanted with premium waters.
Fine Water Restaurants
Americans have recently started recognizing many food items, such as wine and olive oil, for their unique and cherished sources. Other items, like dark chocolate and salt, are currently undergoing that transition. But bottled water is still treated as a commodity lacking this terroir - the distinctive flavor determined by the local characteristics of the source.
This is a growing list of restaurants that have at least 5 different water sources on the menu to satisfy the new trend.
Fine Water Sommeliers
Water Sommeliers are on the forefront of establishing the new category of Fine Waters and educating the consumers but also the media about water.
Water is not just Water. It deserves attention like wine and food ......
Every good sommelier tells you a little story about the wine he or she is pouring you. Does it make the wine taste better? No. Does it make the wine feel more special and unique? Absolutely. The same is true for water: Sharing the story of the water its source and origin, vintage, and the location and circumstances of its bottling can contribute significantly to the overall experience.
Fine Water Chefs
For many forward thinking chefs the idea that water influences the taste of the food cooked with it is nothing but self evident. Realizing that water is not just water but has character and terroir, these chefs start using different waters in the kitchen to prepare food.
- In The News
- History of Bottled Water
