Pure and crystalline. Fresh kills site like no other liquid is able to. So is the water. Compared to the richest commodities, worth as much as oil and the more scarce and difficult to access your source, more valuable it becomes.
Nowadays it has become fashionable and encareceu, conquering the planet's finest tables to make gourmet's last name.
Fashionable restaurants is captive to the monitoring side of wine, champagne and even coffee. Serve both to clear the taste buds and natural digestive full-bodied dishes such as meat, for example.
Speaking of hype, there are labels such as the Norwegian Voss, the Bling and the French American Perrier that make the head and kill home to celebrities such as the singer Madonna, for example.
In restaurants, the most successful gourmet waters between chefs and cooks are Italian Pellegrino and the Panna, Salt stone of PortugaleaFiji, Fiji, Asia. "Caxambu, São Lourenço, Cabuquira and silver are the best Brazilian gourmet waters," says Renato Frascino, sommelier and beverage sensory technician.
Second Frascino, many people do not know but the mineral water is for years under stones, "dating" minerals and bicarbonate and subtracting all the quality that a water soil has to offer. "Moisturizes and is after-dinner."
The history of specialist with the liquid is strong since his birth — he was born in Bebedouro, São Paulo city with high quality aquifer. After studied and specialized in sensory analysis of wine (grape DNA), was professor of the school of sommelier Senac until asked a course that explain the water. "The course was the harmonization of water with food and drinks and I have been searching in Italy." Frascino says that over time the water has been protection component of food and drinks.
"A great wine requires a great water. When taking a light wine, we follow with water without gas. If we are going to take a red wine prefer a sparkling water, which makes a good fruit salt ", teaches.
"Water arouses sensitivity to better appreciate the taste of food and drink. She is the true Queen of high gastronomy ".
But it is also the basis for other drinks such as coffees, teas and beers. "For most companies to speak that the water has no interference, is Yes: a beer for example she modifies the taste".
The expert says that there are three basic types of water: to practice sport, low calorie, IE, without calcium, magnesium; the foodies or gourmet and the fashion, that are the darlings of the stars and personalities. "There's still flavored waters that I called picnic water." he says.
At a reception, Frascino recommends water as the beginning of everything. "A normal, mineral water with slices of citrus fruits such as lemon, lava and the papilla is the gateway to a VIN or a champagne", ensures the sommelier who also recommends the recipe for who arrives from work stressed. "Give a broken and a pacified on the day the soul angry", poetiza. According to him, the ideal temperature to consume non-aerated water is 10 to 12 degrees, without ice; and 8 to 10 degrees for with gas.
Dr. Roseli Rossi, nutritionist Nutritional Balance clinic, health guarantees that water is essential. "A person can go without eating, but not without drinking. The ideal is to drink between 1.5 liter to 2 liters per day, "he says. Although defend that consume liquid during meals decreases gastric juice and hinders the process of digestion, recommends drinking gourmet water in special occasions. "It's good use of time."
For those who want to consume at home the Grohe, manufacturer of metal sanitaryware, just bring to Brazil the kitchen faucet that filters and freezes water, neutralizes and even "regulates" the taste one of the models up to gaseifica the water.
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