The temperature spectrum in language is highly reminiscent of the color spectrum. In both instances our language provides means for referring to certain areas of an objective physical scale. There are no strict boundaries; red gradually merges into blue and on to green in the same way as hot merges into warm and on into cold. The resulting ambiguity invariably causes tension among individual perception - as evidenced by the ever-growing varieties of Crayola crayons from 16, to 20, to 48, to 64 - and now 120 different colors. Obviously, with temperature there are instances of stable characteristics: ice always remains cold, whereas boiling water is always hot. But the same ambiguities remain.
For the longest time humans and, by the same token, all of our animal predecessors have consumed water at existing temperatures associated with the source. Attempts to store water for later consumption would have clearly changed the temperature in accordance with the environmental conditions. The manipulation of the temperature of drinking water, whether by accidental or deliberate intent, requires technology and is a fairly recent development on the general scale of human evolution.
For example, legend has it that in the year 2737 B.C., the Chinese Emperor Shen Nung was boiling a pot of water to purify it for drinking and some leaves drifted from the sky into the water, producing a wondrous aroma. It seems to indicate that water was boiled for various reasons even before the invention of tea. Conversely, The Marquis Pietro Della Valle traveling in Isfahan, Persia in June of 1620 noted that ice was not only conserved, as was custom in Europe at the time, but that it was made "artificially from the purest and cleanest waters to be found" to cool beverages and fruits. Not surprisingly considering that the origin of the word sorbet lies with the Persian sherbet referring to a sweet-sour fruit drink heavily iced but not frozen. As far back as the third century AD the emperor Heliogabalus (AD 204 - 22) had "snow mountains" built upon on the grounds of his villa near Rome in order to cool wine and fruits.
So what is the right temperature to drink water? The answer lies somewhere in the spectrum between cold and hot. Colder water is absorbed into the body faster than warmer water. Some evidence suggests that drinking cold water actually facilitates the consumption of more calories in albeit miniscule amounts - as the body attempts to heat the water to your body temperature.
Instead of asking what is the right temperature to drink water maybe we should ask ourselves. Can we use temperature in drinking water to enhance the experience? The clear answer is yes.
Let's examine wine for a moment. The temperature of most underground cellars where wine is traditionally stored is approximately 55°F average. There is nothing fundamentally wrong with drinking any wine at this temperature but most aficionados will agree that manipulating the temperature can enhance the experience. You probably want to serve your Champagne at a refreshing 42°F and your Bordeaux at closer to 64°F. This narrow range of temperatures serves the whole spectrum of wines with all its intricate tastes and aromas and is the base for an endless evolving dialog of wine and food pairings. It even gave rise to profession - the wine sommelier.
Curiously, 55°F is also the temperature of many springs or wells. It is not entirely surprising as the temperature of an underground cellar should be close to the surrounding temperature of the geological environment. So is 55°F a good temperature to enjoy water. Absolutely. But like with wine we can begin to examine the ambiguities of temperature fluctuations a little more closely.
Let's look at the water itself. So far we have treated it as uniform. But, as you know, waters are very different as they come from different sources. The most striking difference is expressed by the question you are asked in a restaurant when you order water. Still or Sparkling? But there is much more. The whole world of epicurean lifestyle lies between Still and Sparkling.
Recently, FineWaters released the FineWaters Balance which scales the differences between still and "loud bubbles" in bottled water. If we apply an "optimum" drinking temperature to this scale - we begin to notice another layer that draws yet another distinction to the waters. Many waters could be used for this little experiment but writing for a U.S. audience I wanted to use waters generally available in the U.S. Conducting a little tasting along the FineWaters Balance will give you the best introduction to the incredible richness of epicurean experiences with water. Certainly your own taste will reveal differences than we present - but we suggest:
| FineWaters Balance |
Temperature |
Example of Category available in the U.S. |
| Bold |
62°F | 17°C |
Perriere, Ty Nant, Calistoga, ... |
| Classic |
60°F | 16°C |
Appolinaris, Gerolsteiner, San Pellegrino, .. |
| Light |
58°F | 14°C |
Sole, Galvanina, Ramlosa, Blu, ... |
| Effervescent |
56°F | 13°C |
Badoit, Voss, Highland spring, Hildon, ... |
| Still |
54°F | 12°C |
Any |
Serving all waters at the same temperature, let's say 55°F, will nicely show the differences in the waters. You will also be able to observe that a slight increase in temperature will have a calming effect on the waters with the larger, louder bubbles. This will allow you to better pair the waters with your food presentation and establish a true dialog. In general, the colder the water the more focused it will be compared to a slightly warmer temperature that tends to open up the water and allows the drinker to sample its subtle taste.
There is an Italian Sommelier Association, and in the introduction to one of their manuals, the following quote is provided: "tasting is an intelligent act that requires an aptitude, preparation and memory". Now, of course that manual is speaking of wine - but no doubt the same principals hold true with water tasting.
Additionally, that same manual goes on to say that "tasting for a technician is a difficult and very important matter, but at the same time it is fascinating. Each time the consumer approaches wine, any meal or social gathering can become a moment of tasting, even if only for pure pleasure".
There is nothing wrong with drinking water at almost any temperature but you should start paying attention and a little experimentation will reveal a lot of epicurean delight in the consumption of water.
|
The Water Connoisseur
