4 Water / wine pairing
San Pellegrino and Acqua Panna hosted a Water and Wine Pairing Event in Dubai earlier this year, and sommelier Andreas Larsson saw F&B managers attend to understand the internationally-growing trend of appreciating the taste of water as part of a remarkable dining experience.
At this venture, water was paired with wines including Vergelegen Sauvignon Blanc Reserve 2011 South Africa, Massaya Silver Selection 2009 Lebanon, Michele Chiarlo Barbaresco Reyna 2009 Italy, and Michele Chiarlo Nivole Moscato d’Asti 2012 Italy.
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San Pellegrino’s area manager in the MENA region Luciano Novena said at the event: “We are delighted to host this event that plays a significant role in highlighting the importance of water tasting, and water and wine pairing in a way that perfectly matches the right kind of water with the right kind of beverage.”
At a fine dining level, people are now seeing “water sommeliers” enter the market. Awareness to choose the correct water is increasing to complement not just food but other beverages as well.
Middle East Zone director for Evian, Volvic Export of Danone, Renaud Marchand says: “It is important to cleanse your palate between courses and wines with a sip or two of water. Choose a natural mineral water such as Badoit that will not leave an aftertaste in your mouth.
“Badoit is the number one sparkling natural mineral water in fine dining in France due to its unparalleled and unique characteristics, which have made it chefs’ and sommeliers’ trusted companion to awaken flavours of the most refined meals and wines. By cleansing your palate you are aiming to eliminate the flavours of the previous course or wine so you are free to enjoy the new flavours.”
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