Treating water just like wine.
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.
