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.
NIKOS LOUKAKIS, Best Sommelier of Greece of 1998 and 2000, Winner of Trophée Ruinart ASSYRTIKO OF SANTORINI, Greece
Assyrtiko has a bright yellow colour, which is very typical especially from those of Santorini, with light green hints. The wine looks consistence with slow tears coming down explaining the alcoholic potential of the wine. The nose has medium intensity, and persistence with delicate aromas of mature citrus fruits, white flowers and minerality. The mouth is dry, warm and with high acidity which is refreshing the mouth. The minerality is more pronounced in the mouth and the citrus flavours we found in the nose still exists and giving a medium palate and is balanced according to its typicity. The wine is harmonious and should be drunk young (2 years from the vintage), chilled at 10 °C with Acqua Panna.
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.
NFTs have taken the digital realm by storm, with many of the crypto-assets being sold for astronomical fees. But how can restaurants and food professionals explore the possibilities of this new technology? FDL takes a look.