He samples naturally carbonated water imported from Slovenia.
Although water might seem like a nondescript beverage, Zhu says different minerals give each variation its own unique characteristics.
"Water is just like wine, the sources and minerals determine the taste. If the water has a lot of calcium, it tastes sweet and chalky. If it's rich in magnesium, it tastes metallic. If it contains sodium, it tastes salty" he says.John hopes to educate aspiring water sommeliers. He founded Purelogica Academy last year, and now has 70 students training with him. The majority are hotel frontline staff typically in restaurant or bar service who were previously unaware of common water blunders.
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