Water is integral to almost everything we
do in the food and beverage business. It is the essential element in every
alcoholic beverage, every mug of coffee and every cup of tea. Water is served
before meals, with meals and after meals. It is the principal ingredient of
every mixed drink and glass of beer. The importance of water is universal, and
yet some restaurants have integrated water programs, while others fail to see
its potential.
For
instance, the surging popularity of super-premium spirits has ratcheted up the
importance bottled spring and mineral waters play behind the bar. Marketing
top-shelf spirits necessitates stocking the appropriate waters. Aficionados
understand that bottled waters enhance the experience of drinking world-class
whiskeys, tequilas and aged rums. Knowing which bottled waters to stock is
every bit as important as knowing which malts to feature.
Water
is ingrained in the entirety of the spirits' ritual. A swallow or two of water
is the best way fully prepare your palate. It awakens the taste buds and allows
you to better perceive the flavors present in the spirit. When measured by
volume, however, water's contribution to the appreciation of spirits amounts to
little more than a splash. Yet that splash of spring or mineral water
accomplishes a great deal, namely hastening the release of the bouquet and
developing the spirit's full range of flavors. Without the water, you're
getting only half the show.
According
to a codex published by San Pellegrino and Acqua Panna, "Water carries out the
essential task of softening, completing or enriching everything that is tasted
by the palate before and after a sip of water." Simply put, water has the
ability to cleanse the palate and improve the flavor of whatever it is that you
drink afterwards.
Water
also enhances the enjoyment of wine. The process of pairing a wine with a
complementary water is referred to as harmonizing. Heavy food and wines high in
tannins and acid can overshadow a water lighter in body. Conversely, a heavy,
full-bodied water may overpower certain lighter wines.
Italian
San Pellegrino is a pristine sparkling water with an abundance of fine bubbles
that leave the taste buds fresh and tingling and mild acidity that stimulates
salivation. It's a water with a full body and a persistent and satisfying
finish. San Pellegrino's soul mate is Acqua Panna, a light-bodied, still water
containing only trace minerals. It has a fresh, delicate flavor, soft, velvety
body and an impeccably clean finish.
From
a sommelier's point of view, a full-bodied water should optimally be paired
with full-bodied wines rich in tannins and high in acid. The two liquids
harmonize and act in synergy with the other. Furthermore, rich and flavorful
foods should be paired with water and wines that possess the same
characteristics.
Balancing
the flavors and characteristics of water, wine and food is fundamental to fine
dining. The codex goes on to recommend pairing a light bodied, still water with
low residual minerals--such as Acqua Panna--with soft, suave wines with moderate
alcohol and subtle aromas, and foods light flavors. Conversely, food and wines
that are complex and have full, persistent flavors and aromas should be matched
with a slightly acidic water with moderate effervescence--such as San
Pellegrino.
Water
Codex II is a brilliant treatise on harmonizing water, food and wines. The
work of Dr. Claudia Moriondo and sommelier Guiseppe Vaccarini, the book is an
absolute must for the restaurant professional and available through Nestle
Waters of North America, importer of Acqua Panna and San Pellegrino.
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