COMBINING WATER AND FOOD IS OUR FUTURE
Our mornings begin with water. Each of our stays in the restaurant starts with a sip of water, which also contributes to the representativeness of the restaurant. Water is a resource that is becoming increasingly important globally.
In addition to these important missions of water, it is also becoming a very fashionable topic in terms of beverage culture and the combination of food and drink. There currently is a very modest number of water sommeliers in the world, but their demand is projected to grow over time.
The Wine and Food Union is an integral part of restaurant culture. However, a significant number of guests are already looking for non-alcoholic alternatives at dinner, which could change the combination of wine. One of them is water. And if you want to stick to the classics and combine wine with food - water is what you should combine with wine.
Does all the water look the same to you? Have a personal tasting – and you will feel the differences.
Here are some tips on how to handle water and what to combine with:
1. Carbonated water is suitable before the meal, which will perform the function of an aperitif. However, if you choose a glass of sparkling wine for an aperitif, it’s not worth mixing the two bubbles.
2. Neutral, lighter-tasting water is suitable for an aperitif.
3. When combined with wine or food, the most important components are pH –acid, minerals, taste, body, and structure.
4. Non-carbonated water with a lower specific taste will go better with lighter white or rosé wines.
5. More energetic and brighter tasting water will go well with richer white wines, lighter reds.
6. And the brightest, richest water species to the more tannic, bitter wines. Carbonated water goes well with such wines.
7. Non-carbonated, pure water is perfect with light fish dishes, sushi, fresh salads.
8. Richer, more energetic water is suitable for sharper, fatter dishes.
9. Desserts: purer, more natural water is perfect with fruity and creamy desserts.
10. New generation water enriched with additional vitamins can be without additional taste. Such water will go down well, and will not give additional unnecessary aftertaste, for example B’More Vitamin Water – different species are enriched with various vitamin complexes, but they do not have the final effect on taste.
In summary, water not only sustains us but also enhances our dining experiences. From aperitifs to main courses and desserts, the art of combining water with food unlocks a world of flavors and harmonies. Embrace the diversity of water and let it take your culinary journey to new heights.
Water, as a beverage, has transcended its basic purpose of hydration. It has evolved into an art form, with water menus curated to complement the flavors and textures of various cuisines. Just as a sommelier guides us through the world of wines, a water sommelier can navigate the vast ocean of water options to enhance our culinary adventures.
Water tastings have gained popularity, allowing individuals to explore the diverse profiles of different waters. From crisp and mineral-rich to smooth and velvety, each water possesses its own distinct character that can elevate the dining experience. The subtleties of pH levels and mineral content can interact with the flavors of the food, creating unique harmonies or contrasts.
As the demand for non-alcoholic alternatives grows, the combination of water and food becomes ever more relevant. Water, with its natural purity and refreshing properties, can cleanse the palate and prepare it for the next delectable bite. It offers a delightful respite from the intensity of flavors and acts as a refreshing interlude, allowing the taste buds to savor each dish fully.
The future holds exciting possibilities for the world of water and food pairing. As more attention is drawn to the complexities of water, we can expect an expansion in the variety and availability of water options, catering to different palates and culinary preferences. The marriage of water and food will continue to evolve, inviting us to explore the vast possibilities that lie within this simple yet remarkable combination.
In conclusion, water has emerged as an essential element in the world of gastronomy. Its ability to heighten flavors, cleanse the palate, and create delightful pairings makes it an indispensable companion to food. Whether enjoyed on its own or combined with wine, water's role in our dining experiences is undeniable. So let us raise a glass of water, celebrate its diversity, and toast to the future where the union of water and food continues to amaze and delight our taste buds.
