Before you know it, you’ll be going down to the cellar to grab a bottle of … water?!
Like great wine, water, too, has characteristics and tastes unique to its source (Evian anyone?). Read on for pairing suggestions from Jason Boarde of Aquabar, an importer of premium bottled waters.
European varieties—from popular sparkling water Pellegrino to more boutique selections like Acqua Panna (the Italians have a monopoly on water much like the French do on wine)—are bolder in taste thanks to higher mineral content. Jason suggests pairing European water with meats and heartier dishes.
In New Zealand and the Pacific islands, volcanic rock formations serve as nature’s own filtration system, which makes Waiwera, a Tasmanian rainwater, the purest and cleanest water on the market. It’s light in body and has a sweet aftertaste.
Feeling like an artisanal water dummy? Boarde says, “You can’t go wrong with a nice spring water” (water that comes up to the Earth’s surface naturally).
Phew—and of course, remember to recycle that bottle…
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