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.
SERGE DUBS, Best Sommelier of the World 1989 Champagne, France
This Champagne has an abundant mousse with fine and persistent bubbles. The aroma is rich with keen notes of white fruit, flowers, white pepper and breadcrusts. In the mouth it is generous, pleasantly creamy with a strong but agreeable acidity that holds the structure together. The concluding sensations consist of a persistent note of freshness that combines equally well with Acqua Panna or S.Pellegrino. The harmonization with Acqua Panna will be perfect if the aim is to take the edge off the wine and ideal with S.Pellegrino if one prefers to accentuate the taste and freshness. If served with a dessert, the choice of water is determined by the third variable of the type of dessert on the menu.
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.
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