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.
MARC FRIEDERICH, Best Sommelier of Suisse 1991, Winner of Trophée Ruinart PINOTAGE, South Africa
Pinotage is a deep red wine with flashes of purple. Its gamut of aromas include red fruit such as plum, together with blackberry and raspberry, and a hint of banana. On the palate it presents a worthy structure, its body rich in alcohol and a good tannin balance, and tails off with a smooth and persistent afterglow. This type of wine harmonizes ideally with S.Pellegrino, whose distinct taste and freshness lends a noble touch and ensures harmony and balance on the palate. The coupling with S.Pellegrino effectively enhances the organoleptic properties of both liquids.
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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