Treating water just like wine.

Posted by Riccardo Previti on

Ask any water sommelier. Many of the qualities attributed to fine wine are also considered when describing bottled water. From the terroir – the mineralization of the earth that it passes through while naturally filtering, through to pairing: matching a selected beverage with a particular food according to texture or mouthfeel. The mouthfeel is determined by the water’s level of carbonisation, designated from “quiet” to “loud” as Still, Effervescent, Medium, Classic, and Bold.