Culinary Arts: The Highly Specialized World Of A Water Sommelier

Water Sommelier Article“How would he describe water, then? It’s the stuff of life. A fantasia of flavour. It is the world in a glass. Riese’s water menus (yes, there are such things) offer everything from water “harvested from icebergs freshly carved off glaciers in the remote fjords” of Norway, to 600m-year-old prehistoric water from Australia. It is also, on occasion, a trifle pricey. A bottle of that glacier water will set you back $150.

He’s not a tap-water man then? On the contrary. To shun tap water is, Riese thinks, a snobbism. He himself drinks a lot of “the tap”. Unless he’s in New York of course. Or California. Or Majorca. And he didn’t much like it in Barcelona, either. Copenhagen, however, apparently has “incredible” tap water. As a general rule of thumb, Riese says, northern taps taste better.”

Specialized Water Menu The Economist 1843 Magazine

Economist 1843 Magazine

Read more in 1843 Magazine: https://www.1843magazine.com/and-finally/firstworldproblems/do-you-know-a-good-water-sommelier

 

 

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