Element of fine dining

With the summer temperature increasing we instinctively reach for water to supplement moisture content inside the body. As something we do naturally to relieve a thirst, drinking water is a simple and casual action. However, it can also be a fine and sophisticated experience.

Since the Ritz-Carlton Hotel in Battery Park, New York, announced hiring the world's first water sommelier in its restaurant around a decade ago, water has been transformed from a tasteless and taken-for-granted liquid to a key component of fine dining.

More and more epicures judge the quality of a restaurant, not only through its wine list, but also its water list. Here, we provide tips on how to find a water to your taste and how to pair it with food and wine.

Which water?

A survey of several supermarkets in Shanghai found that each sells more than 10 varieties of bottled water on average. For some supermarkets dominated by imported food, the water brands available can number more than 20. So given such a choice, how do you choose the most suitable?

Firstly, select a water according to your flavor preference. This may sound ludicrous since water is commonly considered as without flavor. However, a research paper published by Montana State University Extension Water Quality program confirmed that slight flavor differences can be detected from water sampled from various sources. Higher acidity gives water a subtle bitterness while a sweet perception is possible in a low-alkaline water, which explains why popular Chinese brand Nongfu Spring uses "a little sweet" as its advertising slogan. Some water is taken from volcanic sources and as a result it contains more complex flavors, combining acidity, saltiness and minerals.

Secondly, choose a water to meet your physical needs. Many modern people live an unhealthy life, especially those who eat food with a high proportion of fat and protein, which leads to a build up of acid waste in the body and further influences the pH balance of their blood. Water, estimated at occupying 70 percent of the body, plays an important role in flushing out the acidic waste and adjusting the pH of the blood. "International studies show that populations with little or no history of illness, such as cancer, drink higher alkaline waters," Dr. Leonard Horowitz, the leading authority on the subject of natural healing, said in his book "Aids and Ebola."

Put simply, if your bodily pH balance demonstrates greater acidity, choose a water with higher alkalinity; if you have an alkaline-heavy pH level, choose a water with a certain amount of acidity.

Perfect food partners

When diners choose a bottle of water from the drinks list, most of them do not take it as seriously as when they order a wine, but the right water plays an important role on the dining table, cleansing your palate before eating and enhancing or highlighting the flavor of the dish when served.

Andreas Larsson, an expert in pairing water and food honored as the Best Sommelier in the World in 2007, was recently invited to Shanghai to hold a masterclass, educating food and beverage lovers in China on the importance of the harmonization of natural water with fine food and wine. He shared with Shanghai Daily some food and water pairing rules.

Firstly, the mouthfeel of the water should be matched with the texture of the food. The crispy, acidic and bubbling mouthfeel of sparkling water is totally different to the smoother, sometimes feather-like feel of still water. "You can't use the same water to pair with soft and light steamed fish and crispy and heavy grilled pork," Andreas said.