The first time you went on a wine tour did you find yourself intimidated by the sommeliers and the way they described the grapes? Or the hint of the wooden barrels, walnut, blueberries? Look at how far you've come from there—today, as you swirl the drink, holding the stem of the glass, you realise that this achievement has been unlocked.
It took some amount of time and energy, but it was worth it. But just like any other art, understanding wine and appreciating it is a never-ending process. But as time has passed, there has been another revelation. Water has become the new wine. Restaurants are now serving water menus. The restaurant to first make a ripple in the water, quite literally, was Claridge's in London. Back in 2007, they were the first to launch a water menu. The index featured over 30 mineral waters from around the world—introducing the concept of terroir in the domain of water. The waters were described keeping in mind their origin as well as their flavour pairings. And from then on, there was no looking back. It is the advent of water bars, domestic and imported waters are lining up the shelves in gourmet supermarkets, and water-food pairings are the new topic of discussion. Martin Riese, the world's leading certified Water Sommelier launched a 44-page water menu in his LA-based Ray & Stark Bar—where he holds the title of General Manager. And now, the profession of a water sommelier seems like an enticing one. There is an unexpected need to seek out geologically precious locations that produce special waters. It could be around a freshwater iceberg or sourced from a spring arising atop an extinct volcano.
In India, an interesting source of bottled water is the mighty Himalayan range—Himalayan Mineral Water and Himalayan Sparkling. The water is created in nature as it percolates for 20 years through layers of Himalayan rock collecting a perfect balance of natural minerals. This is what makes it so full of natural goodness and gives it its unique smooth taste. The water makes its way to the Himalayan aquifer that's placed at the foothills of the Shivalik range. It is protected with a double layer of impervious clay which blocks any kind of contaminants from passing through. This entire process refines the water over 20 years while allowing essential minerals like sodium and potassium to enrich it with their goodness. The water is extracted and bottled at the source, to give your body the ideal balance of naturally sourced nutrients. Mineral water elevates the nutrients of the food it is paired with, while sparkling water has a number of health benefits attached with it.
Water has found its identity in the F&B world and its importance is growing ever since. And with climate change on the rise, water is going to be not just a commodity, it's sure to become a luxury. There are enough reasons for water sommeliers to thrive and change the course of fine dining experiences around the country and the world.