For AFAR, Katherine LaGrave profiles Martin Riese, America’s first water sommelier, a man who overflows with infectious enthusiasm for the sheer volume of water varieties available on the planet.
A few days after I first speak with Riese, I collect a number of different waters with various TDS levels to taste with my family members. I share nothing with them ahead of time. Predictably, opinions vary: My mother, who lived in Germany for 17 years and who is accustomed to harsher mineral waters, notes the size and taste of the bubbles in Roi. My nine-year-old niece says confidently that FIJI Water has an “earth flavor.” My sister, who remembers childhood trips from our home in Germany to the Czech spa town of Mariánské Lázně, praises the Queen’s water as effervescent, with “gentle” bubbles on the back of the tongue. My six-year-old nephew, after sampling water from Australia with a TDS of 1,300, squints at me. “I’m used to swallowing pool water, and that’s what it tastes like,” he says. When I share this anecdote with Riese by email, he replies, as ever, with enthusiasm.
“I love to hear that,” he writes.
from Longreads https://ift.tt/QnoLXda
Check out my bookbox memberships! 3, 7, or 15 vintage books a month sent to organization of your choice, or to yourself!
https://ift.tt/tS27UcI
