I Hosted My First Water Tasting Event!

Yesterday, I had the honor of hosting my first sparkling water tasting event for a group of 40 university students. I must have spent a dozen hours researching and considering which waters to choose. At the end of the day, I opted for a selection that I suspect you would not find at most fine water tasting events, since I tend to take a much more "inclusive" approach to a variety of waters.

I started the event by introducing how to approach such a tasting, encouraging them to the combination of carbonation, minimality, and acidity or alkalinity. I explained how to taste the waters, the value of cleansing the between waters, and workin from the lowest minimality to the highest.

I decided to go with five waters. We began with Asarasi, a very low TDS water from Vermont that comes from the leftover water in the making of maple syrup. Next we went to a higher but still modest TDS water, the magnesium-forward Adobe Mountain. Next came what might be controversial, Mineragua, a municipal water with high carbonation and Mexican roots (even though it is now a US water), San Pellegrino, a nice Italian water with a TDS of 1100, followed by the 2500 TDS German Geralsteiner.

I walked them through how each water, given its features, pairs well with different foods. The first goes well with mild cheese and fruit. The second for a baked fish or lighter meal. The third has a strong carbonation that cuts through a bit of spice and Mexican food. The fourth holds up against richer Italian cuisine, and the last is made to hold its own agains the sausages and dark breads that one might think of in German cuisine.

It was such a joy to see them taste, test, discuss, learn, and simply enjoy the shared experience of exploring a small bit of my 15-year quest to explore the vast world of sparkling waters!