| |
December 12, 2003
By: Holly Rebekah
Website: http://www.water-purification-filters.com
FineWaters expands the fine water balance
FineWaters today announced the
expansion of the FineWaters Balance, a unique scale that helps consumers
of fine, bottled water distinguish between varying degrees of sparkling and
still waters.
In an accompanying article, Matching Water With Food In A Fine
Dining Experience, FineWaters founder Dr. Michael Mascha establishes how
"mouthfeel" of water is the most overlooked aspect of water. It is these
tastes, combined with temperature, that can subtly affect - and ultimately
enhance -- the enjoyment of certain meals.
By using the FWB to match
food with water, people can begin to enhance their dining experience and apply
some of the same progressions previously applied to wine and food. As Dr.
Mascha explains, "whether it is complementing or contrasting the textures of the
food against the FineWaters Balance, the goal is to raise the dining experience
to a new level."
As the FWB is updated, Dr. Mascha notes in the accompanying
article, it becomes easy to see examples of a progression over a five-course
dinner. A FWB rated Bold or Classic, for example, would be appropriate for
hors d'oervres. The "big bubbles" of a Bold or Classic draw attention and
are loud enough to resemble the pre-dinner glass of champagne. Further,
the main course (a strip loin of beef with seared foie gras, for example) might
be most appropriate with a FWB Light or Classic water. The "lightness" of
the bubbles in this case might contrast the texture of the food very
nicely.
In another article released in conjunction with the FWB
expansion, Dr. Mascha explains the theory behind the expansion of the FWB. In
The Flavor of Water, Dr. Mascha writes that it is more accurate 'to use the term
'flavor' to describe the complex integration of taste, smell and the tactile
sensation food scientists call 'mouthfeel.' This integration of sensation
happens in the brain as a result of information relayed by sensors reporting
taste, smell and tactile information."
By using "mouthfeel" to
distinguish the differences in a Bold Water (a Perrier, for example) and an
Effervescent Water (such as Badoit), the FWB becomes a scale, much like the
measures those who seek to pair food with wine use to accurately measure their
flavors. As Dr. Mascha notes, "this is a work in progress. When we
introduced the FineWaters Balance we received an avalanche of positive
feedback. We are, and will continue to be, in dialogue with chefs,
sommeliers and food aficionados across the world to further refine our
criteria."
Additional News, see bottled water.
Author Notes:
Holly Rebekah contributes and publishes news editorial to http://www.water-purification-filters.com.
Get educated on the benefits of water purification systems and water filters available
|
|
