Wine-lovers, let’s introduce a new taste sensation with wine: pairing with water.
Specifically: Three Bays Still.
Water is the first product placed on a restaurant table, yet water is thought of as a taste-less necessity that doesn’t generate revenue and that has no bearing on any dishes or wine.
Not so.
The reality is water has taste. Once you move beyond filtered tap water, or worse, with added lemon and ice, you will discover a new world of taste sensations.
Waters from a natural source (as opposed to a treatment plant), have various minerality and terroir, and can significantly impact the taste of wine. Once you start tasting waters from naturally occurring sources, you will discover they are all different.
This is where Three Bays Still is so powerful, it enhances certain wines. We invite you to do this exercise:
First, pair a good red wine with tap water. Simply have a sip of the wine followed by a sip of tap water. Notice the wine flavours: all flavours killed on the palate. Immediately.
Next, sip the same wine followed by a sip of Three Bays Still. Notice the wine flavours: they keep on lingering, they keep developing on the palate for a significant time, around one full minute.
It’s the combination of Three Bays’ high mineral content, measured in TDS (total dissolved solids), its rare mineral balance (mix of naturally occurring minerals in the water) and its naturally high pH. Quite amazing really.
This begs the question: when you buy an expensive wine when dining out, should you be happy to immediately kill all wine flavours when drinking tap water with it? Obviously not. You want those wine flavours to linger as long as you possibly can on your palate. After all, that’s what you pay for.
We invite you to do the above wine pairing exercise. We guarantee it will change your view of water’s role in wine pairing fine dining.
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