Any debate on this argument in fact involves assessing the organoleptic properties of wine and water in their entirety, as well as their innermost, recondite nuances of aroma and flavour. The sommelier is the principal professional figure equipped to make such assessments, since part of his or her professional knowhow is to distinguish and identify taste factors in infinite detail. Prompted by the need to perfect their art, sommeliers are always keen to discover products from all over the globe, be they already acclaimed or otherwise littleknown. Furthermore, owing to their unique capabilities, sommeliers also attract the attention of the client, establishing his trust and inducing him to explore memorable new experiences at the dining table.
This is why each one of the sommeliers convened chose a wine of a particular quality within a known type, describing it in technical though often surprisingly poetic terms, so as to foster greater understanding of the product, and help the newcomer to grasp the procedures for harmonizing a given wine with one of the two mineral waters discussed. While these experts have a special way of speaking of water and wine, describing with the utmost ease the exquisite properties of these two products, they have also provided some interesting pointers on the “pleasant debate” on how and where to harmonize the two. It is owing to their daily professional activity, in which they are in constant contact with the consumer, that they can successfully “relate” their remarkable new gastronomical experiences.
EVAN LAMBERT, Former President of the American Sommelier Association Chardonnay - Sonoma, USA
The speciality of this Chardonnay is its solid structure and the array of subtle fragrances with nuanced aftertastes. First come the delightful apple aromas, harmoniously flanked by slightly sharper vanilla and banana, while the mouth immediately encounters the softer notes that barely conceal the rich fresh tones of acidity, and a reasonable persistence of flavour. This wine harmonizes perfectly with Acqua Panna, which helps bring out the wine’s structure and the pleasing notes of freshness, affirming a well-proportioned balance and wholesome personality.
This text is taken from The S.Pellegrino and Acqua Panna Water Codex, a book written by international sommelier Giuseppe Vaccarini and Claudia Moriondo (Doctorate in Food Preparation Science). With this book S.Pellegrino & Acqua Panna studied and codified the guidelines, the best techniques and tools to conduct water tasting, with the aim to create a common language for everyone who whish to explore this topic.
Staff shortages are hitting the hospitality sector hard, prompting some restaurants to look outside the industry to train those without restaurant experience for life in the kitchen. Andrew Friedman finds out more.