Super Low <50mg/l
Low 50-250mg/l
Medium 250-800mg/l
High 800-1500mg/l
Very High >1500mg/l
Balance (carbonation)
+
Still
Effervescent
Light
Medium
Bold
Orientation (pH)
+
Acidic pH 5-6.7
Neutral pH 6.7-7.3
Hint of Sweet pH 7.3-7.8
Alkaline pH 7.8-10
Hardness
+
Soft 0 - 17.1 mg/l
Slightly Hard
17.1 - 60mg/l
Moderately Hard
60 -120mg/l
Hard 120 -180mg/l
Very Hard 180mg/l & over
Virginality
+
Superior 0 - 1mg/l
Very Good 1 - 4mg/l
Good 4 - 7mg/l
Acceptable 7 - 10 mg/l
Potable10 -50 mg/l
Added Carbonation
+
Most artificially carbonated waters have 1 to 10g/l of carbon dioxide. Current carbonation techniques involve pressurizing carbon dioxide
before adding it to the water — the pressure increases the amount of
carbon dioxide that will dissolve.
Natural Carbonation
+
Certain rare geological conditions can produce naturally carbonated
water. The origin of the CO2 is either organic matter degradation,
interaction with carbonates, metamorphic devolatilization, or
magmatic degassing (volcanic activity).
More bottled waters claim springs as their origin than any other
type of source. Spring waters vary widely in their mineral composition
and TDS level, both of which are influenced by the geology of the local
area. What all true, free-flowing springs have in common is that they're
gravity-driven.
An artesian aquifer is under pressure. The aquifer is usually surrounded
by impermeable rock. The pressure built up in
an aquifer will push water to the surface and create a permanent fountain
when an artesian aquifer is tapped.
Recently, companies began bottling rainwater falling in remote,
unpolluted parts of the world. Several of these waters come from Tasmania
and Chile, where air pollution is exceptionally low.
An exciting new source for bottled water is melted ice from icebergs.
Most icebergs in the North Atlantic Ocean come from the major
glaciers of West Greenland.
We also have water from condensation bottled and sold.
In Chile, fog forms on the shore and then moves inland in the form
of cloud banks. The locals call it "camanchaca." Fog is basically tiny
drops of water that are so light they don't yet fall as rain.
As they do today, icebergs near Greenland melted thousands
of years ago, and the water produced was of a different temperature
and salinity than the surrounding seawater. This difference kept the
water separate from the surrounding water as it sank to the ocean
floor. It now circles the Earth every several thousand years.
The production of drinking water from humidity is an innovative
water extraction solution that tackles the growing problem of access
to clean and safe drinking water in remote areas. Entrepreneurs have
used the technology to bring us exotic waters from remote and pristine
regions of the planet.
Probably as old as winemaking itself is the idea of a cuvée. We can now also have water cuvées. Nevas from Germany is
probably the first water cuvée, with two mineral waters blended and
carbonated, in a stunning champagne bottle with a wire-cork presentation.
An all-senses engulfing drama, with a fire pit in the center of the restaurant, seeing, smelling, and sensing the action in the open kitchen sections. This is the millennia-old human experience of fire and meat, and José just added some techniques, impeccable service, and a great wine list. In addition, José is our hero in how he is using food to empower communities across the globe.
The Iberian Peninsula is the home of great chefs, food, and wine, and they all are represented in José Andrés's many restaurants. One of the concept's strengths is terroir, an emotional connection to where the food is coming from. This is why we come to his restaurants because we love Spanish food.
Across from the Sahara Hotel & Resort, where Bazaar Meats is located, is a Walgreens. A pharmacy and convenience store chain where many tourists buy alcohol and water while in Las Vegas. It's the usual supermarket mix of processed waters and big brands. Perrier and Evian are part of the offering at a low price of just a little more than one dollar.
Water available at Bazaar Meats and Walgreens, Las Vegas, 2022
At Bazaar Meat, after inquiring what waters are available to choose from, we were told the choice is still or sparkling with Perrier and Evian. Hundreds of wines on the winelist, and I am getting the choose from the same waters I can get from Walgreens across the street?
In protest, I did not order any water and asked for tap water. Knowing about the extraordinary efforts of Las Vegas to preserve water, I contemplated how often this water was already drunk and expelled before I drank it here. Not a pleasant thought.
Needless to say, we were disappointed and let the staff know, but there was no glimmer of hope that our message of more choice was registered. This was when we decided to create the #FamousYESWaterMenuNO and show the world what a water menu would look like and how we can match fine water with the amazing food.
Here is José Way Tasting menu with Vaca Vieja :
Water Menu for Bazaar Meat:
Prestige Bottles This Las Vegas and a restaurant like this needs some Prestige Bottles akin to expensive Champaign, Bordeaux, Burgundy, and Rioja to celebrate or show off.
Iceberg water from Norway, a Cuvée in a Champaign bottle, and super high Minerality water from Slovenia.
The Spanisch Collection
The waters in the Spanisch Collection show a wide variety of Minerality from Low to Very High and are available in Still, Sparkling, and Natural Carbonated.
Water Sommelier suggestion for the dishes above:
As a cocktail, I would set the tone of the evening with a bottle of Nevas and enjoy the attention of the popping Champaign cork and enjoy the contrast of the Cotton Candy Foie Gras and the minerality of the Nevas.
The Smoke & Ice Oysters and the Bagels & Lox Cone would benefit from a Low Minerality water, and I would Choose the Pineo Full Moon edition or the Sant Aniol in the sparkling version.
The Cassic Tartare requires a Medium Minerality Water, and 22 Artesian in the Still version would be a great pairing.
Tomatoes are hard to match, but with the balsamic and black olive for the Beefsteak Tomato Tatar, and the Cured Meats, I would suggest Aigua Vilajuïga with the soft natural carbonation.
For the Vaca Vieja Rib Eye, Vichy Catalan is the only choice, and a good one at that.
For Deserts, we still have some of the Pineo left.
Michael Mascha, October 2022
Water is not Just Water
"Fine Water is a natural product with terroi that holds experiences and creates wellness."