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waters, with the smallest possible bubbles, straddle a line between still and light sparkling waters. in some instances these waters lose their - sparkle - very quickly, and some are almost still. many naturally carbonated waters (such as badoit, wattwiller, and ferrarelle) fall into this category. drinking...
progression in multiplecourse meals and to match or contrast the water with the mouthfeelof the dish. one of the prime joys of matching water and food, and one of the true marks of water connoisseurship is changing waters for each course, developing a progression of waters to guide you through the meal. drinking...