In a previous article (The Flavor of Water) we have established that the "mouthfeel" of water is probably the most overlooked aspect of the flavor (flavor=taste+smell+mouthfeel) of water. We also recently introduced the FineWaters Balance to categorize this overlooked aspect in describing the flavor of water. The FWB categorizes the "mouthfeel" of water based on the level of carbonization in five levels from Still to Effervescent, Light, Classic and Bold. The FWB also establishes a narrow range of temperatures that suits each level best in the context of a fine dining experience.
Based on these principals we can now explore matching water with food. The FineWaters Balance will be our essential tool for this task. Here are some very simple but effective principals of matching water and food:
Pay attention to which water you are drinking.
- Ask for a proper glass (specific stemware for specific waters)
- No ice please. Water should be consumed at temperatures between 54°F and 62°F (12°C - 17°F).
- There are no "wrongs" with matching water with food. Any water is fine with any food. But paying attention to the subtle differents, can yield additional epicurean enjoyment.
Progression
One of the prime joys of matching water and food in a multiple course meal is being able to switch waters for each course and developing a progression of waters to guide you through the meal. This is a true experience and worth the effort. Drinking different water for each course highlights the subtle difference in waters and the progression adds enormously to the dining experience. If your favorite restaurant doesn't have more than one choice of water - ask them to consider adding options. Here is a classic progression based on a five course dinner:
- Hors d'oeuvre: FWB Bold or Classic. This is not dissimilar to having a taste of "Champagne". It draws attention, and is bubbly and loud.
- Salad: FWB Effervescent. A nice contrast with the previous water but not entirely without bubbles.
- First Course (light seafood as an example): FWB Still. You'll notice the absence of bubbles and focus on the water.
- Second Course (poultry as an example): FWB Effervescent or Light. Reintroducing some mouthfeel and match it with the texture of the course
- Main course (red meat as an example): FWB Light or Classic. Matching it with the texture of the course
- Dessert: FWB Still or Effervecent.
By just trying these simple examples you will have already elevated drinking water to an experience. If you want to go beyond that here are some more principles to further enhance the experience.
Matching the "mouthfeel" sensation
Carbonation, or its absence, together with the size amount and distribution of the bubbles are a significant contribution to the mouthfeel of water and the prime focus on matching water and food. The FWB gives you a good indication of the "mouthfeel" of the water and allows you to match it with food.
- "Salad of seasonal vegetables and fruit with shaved truffles and a truffled sherry vinaigrette" is a good example of a salad that would be perfect with a FWB Effervescent. It won't overpower the vegetables but will stand up to the dressing.
- A classic first course consisting of seafood like "Sable with lobster pomme fourchette and a lobster emulsion" suggests a FWB Still water. This water won't overpower the subtleness of the fish/lobster combination.
- "Roast breast of squab on a savory crouton with beets, long beans, and pistachios" representing a classic second (poultry) course calls for a FWB Effervescent or Light to contrast the texture especially if the squab is a little bit crispy.
- "Strip loin of beef with seared foie gras, fondant potatoes, baby spinach and wild mushrooms" might have a very similar texture like the previous course but taking the progression of water into account a FWB of Light or Classic seems to be a perfect match.
- Desserts usually call for a "soft/sweet" FWB Still (Fiji) or Effervescent if some texture in the water is called for.
Contrasting and complementing the "mouthfeel" sensation
Sometimes contrasting the texture of the food allows for additional pleasures. Food that comes to mind hers is, for example, raw Oysters. This would go perfectly well with a FWB Still but might be more enjoyable with a FWB Light that provides additional sensation in the mouth. The same rule applies to "fusion" sushi/sashimi dishes especially when they have some spiciness. A spicy "tuna tartar" is another classic example that asks for a contrasting FWB Light to Classic. Other foods that come to mind here are Hot & Spicy foods, Desserts, Sweets and Cheese. There are many dishes and food that can benefit from a contrasting FWB water selection and we would like to encourage you to experiment and find new sensations.
All this is of course a work in progress. We have already received a tremendous amount of positive feedback to the FWB and will continue our dialog with chefs, sommeliers and food aficionados to further refine the criteria for matching water and food. Stay tuned for more water experiences from FineWaters.com. Please feel free to provide us with feedback and suggestions.
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The Water Connoisseur
