Drinking With Fish
A collection of Master of Wine inspired water tasting notes to quench your soul.
Perrier
Hailing from the south of France, this water has big erratic
bubbles on appearance. They hit the palate like shiny
pearls, constantly pattering. It has a medium body,
creamy texture and pristine purity. This sparkling beauty
has enough richness to hold the classical music-inspired
fizz. Mediterranean seaside minerality lingers on the
finish. It is the Meursault of sparkling water: rich and
buttery but with sharp energy.
Topo Chico
From Monterrey, Mexico. Visually big, periodic bubbles
fan out on the palate, delivering spiky effervescence. The
body is notably light as compared to its obvious mousse.
It has a sawtooth texture like crisp Marlborough Sauvignon
Blanc and is more vibrant than pure. The combination of
thinness and jaggedness leave it a bit disjoined, and there
is little minerality. Its vitality is loud, making it fun and
38zesty. Better for a picnic than a dinner table. Ideal for
consumption in the ocean spray, where details can be
missed.
Gerolsteiner
Tiny darting bubbles rush to the bottleneck upon opening and ease into patient elevation. On the palate, the beads are so delicate that they caress like silk woven into luxurious satin with the faintest symmetrical weave. The midpalate is like a fine, medium weight wool coat destined for an upscale lunch. Its German source delivers a mouthful of finely crushed minerals akin to Montlouis Chenin Blanc. Harmonious balance and ultra-pure transparency make Gerolsteiner the star of the show.