How do you pair water with food?
According to Palandrani, the lighter tasting the water filter, the better it pairs with lighter foods: salads and white fish, for example.
She tells me that when pairing water with cheese, you need bubbles and minerality to cut through it. "Heavier waters cleanse the palette from greasy food, like duck," she says.
According to Fine Waters, you should progression of waters to guide you through the meal. "Drinking a different water for each course highlights their subtle differences, and the progression adds enormously to the dining experience," it states.
For a five-course dinner, it recommends that a good water progression might look like this:
Hors d'oeuvre: Bold. This is much like having a taste of champagne - it draws attention and is bubbly and loud.
Salad: Effervescent. A nice contrast with the previous water but not entirely without bubbles.
First course (light seafood, for example): Still. You will notice the absence of bubbles and focus on the water.
Second course (poultry, for example): Reintroduce some mouthfeel and match the water with the texture of the course.
Main course (red meat, for example): Heavier, to match the texture of the course.
Dessert: Still.
She tells me that when pairing water with cheese, you need bubbles and minerality to cut through it. "Heavier waters cleanse the palette from greasy food, like duck," she says.
According to Fine Waters, you should progression of waters to guide you through the meal. "Drinking a different water for each course highlights their subtle differences, and the progression adds enormously to the dining experience," it states.
 |
| crystala Frigidaire WF3CB CF3-3PACKS |
For a five-course dinner, it recommends that a good water progression might look like this:
Hors d'oeuvre: Bold. This is much like having a taste of champagne - it draws attention and is bubbly and loud.
Salad: Effervescent. A nice contrast with the previous water but not entirely without bubbles.
First course (light seafood, for example): Still. You will notice the absence of bubbles and focus on the water.
Second course (poultry, for example): Reintroduce some mouthfeel and match the water with the texture of the course.
Main course (red meat, for example): Heavier, to match the texture of the course.
Dessert: Still.
评论
发表评论