Wednesday, September 30, 2009

Water is the New Wine

Dr. Michael Mascha is turning water into wine, one bottle at a time. The world’s only “water sommelier,” Mascha has established himself as an authority on the art of water tasting—recognizing each sip as a refined epicurean experience.

His book Fine Waters, A Connoisseur’s Guide to the World’s Most Distinctive Bottled Waters illustrates how consumers can discern between quality bottled waters from around the world. These can vary from highly mineralized, older waters to young, high alkaline waters like Hawaiian Springs. Named by Mascha as one of the world’s finest waters, Hawaiian Springs, long a favorite in Hawaii is now available on the U.S. mainland.

Its high alkalinity, naturally sweet taste and purity derive from its unique source. Much like wine appellations, the source and terroir of the water is what makes it one of a kind and the rightful companion to specific foods or consumption occasions. Dr. Mascha has successfully conducted tastings that make these subtle characteristics understandable and meaningful to chefs, sommeliers and everyday consumers.

For more information about what makes a world-class water and how water is the new wine, Dr. Mascha is available for editorial tasting events or additional comment.

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