07/18/2003
USA Today
Food & Dining
Still waters run deep. White-glove waters run bold, light and effervescent.
Or so says FineWaters Balance, a new scale to help distinguish the boisterous
bubble of, say, Perrier from the tingling sparkle of Voss.
FineWaters.com, a Web site for hydrophiles, groups bottled H20 into five
categories, ranging from calm and flat to so carbonated that it audibly fizzes.
there also are guidelines for optimum serving temperatures: never too chilled
and never, ever on ice.
The goal is to show that water, like wine, comes from a certain area and
acquires certain foods, according to site publisher Michael Mascha, a food
anthropologist by training.
He's not trying to turn water into wine ("I think that's already been done").
But like the water sommeliers burbling up at restaurants nationwide, he is
trying to elevate water's status from quaffable commodity to menu fixture.
- Olivia Barker
|
The Water Connoisseur
