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.
KALMAN KOZMA, President of the Hungarian Sommelier Association PTOKAJI ASZÚ 6 PUTTONYOS, Hungary
The gilded hue with gentle notes of amber and a spectacular bouquet bringing hints of ripe fruits as quince, dried fruit as hazelnuts and almonds, together with dashes of apricot, honey, and spices, make this product quite unique in its spectrum of expression. The effect on the palate is complex: lively acidity harmoniously combined with its full structure a true spectacle of harmonious sensations of sweetness, with a smooth and appealing balance. Its structure is elegant and refined, and it terminates with long and pleasant notes of chestnut, dried figs and dates. The alcohol content enhances the gustative sensations. It is eminently simple to harmonize this wine: the best suited is S.Pellegrino if the aim is to sustain the plucky mineral qualities of the wine; and Acqua Panna instead if prolonging the wine’s persuasive sweetness is preferred.
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.