How to Master the Art of Sparkling Water
3. Invest in the right stemware.
It’s just as rude to serve sparkling water in the wrong glass, like a tumbler or cup, as it is to pour someone a mug of wine. As Mascha has noted in a previous interview, you need a special glass: "A water glass needs a stem and straight sides to distinguish itself from wine glasses, though they should be of the same quality as the wine glasses used."
4. Learn the correct vocabulary.
To fully understand the nuances of all sparkling waters, educate yourself in some the basic vocabulary, put together by Mascha on his site, Fine Waters:
Balance – Balance refers to the strength of your carbonation, and can vary anywhere from still to effervescent to bold. This is what you will want to consider when pairing with various foods, the bolder bubbles perfect for highlighting crispy pre-dinner appetizers.
Minerality – Amount of mineral dissolve in the water has become the gauge for the water’s minerality. The higher the mineral count, the more distinct a water’s taste, making water with low minerality comparable to white wines and higher minerality similar to bold red.
Vintage – Unlike wine, sparkling water doesn’t need time to improve. But its age or vintage does affect its taste, with younger waters having less time to absorb minerals and therefore having a lower minerality, which in turn gives a lighter flavor. Note however that age is less of an indicator of minerality than local geology.
5. Educate your friends.
You can’t enjoy sparkling waters from around the world in your bedroom alone, so ensure that you’ve got company by spreading the sparkling water word. You could become a water sommelier, though there’s currently no organization offering accreditation. Explains Mascha: "This is a project of love and passion and the best way is to experience as many different waters as possible. Being a foodie helps and being used to matching food and wine is a plus. It’s not a rocket science rather an opening of new experiences."
— Anna Brones, EcoSalon
More From EcoSalon: