The concept of terroir has its origins in French winemaking, as a means to describe the effect of geographic origin on taste. As a shorthand marker for both provenance and flavour, and as a sign of its burgeoning conceptual popularity, it has spread to encompass Kobe beef, San Marzano tomatoes, and even single-plantation chocolate.
But can water have terroir?
Claridge's Hotel in London thinks so and offers more than 30 different waters from around the world and even suggests pairings with food. I think one would have to have a very discerning palate to appreciate the subtlety. Me, I think I'll continue to wash down my meal with wine.
Bruce, who contributes much to my blog, sent me this because he knows how I feel about bottled water but these waters are in a different league than the bottled tap water in carcinogenic plastic bottles people buy by the case at the supermarket. At up to £20 for 71cl it would have to be saved for very special occasions.
Bruce, who contributes much to my blog, sent me this because he knows how I feel about bottled water but these waters are in a different league than the bottled tap water in carcinogenic plastic bottles people buy by the case at the supermarket. At up to £20 for 71cl it would have to be saved for very special occasions.
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