You’re probably familiar with the tasks of a wine sommelier — a trained professional specializing in the nuances of wine and how to perfectly pair it with different types of food. But did you know there are also sommeliers focused on mustard, cheese, beer and even water? Anistacia Barrak-Barber is one of these, and she’s on a mission to educate and inform the public about all things water. Barrak-Barber would also like to educate people on the upbeat aspects of water through her sommelier certification. “Water has many nuances and flavors brought about from its mineral content and sources,” she explained. “Some flavor profiles can make or break a meal. If you’re eating sushi with a water that has high mineral content, for example, the water will drown out the flavors of the fish.” Currently, water sommeliers are in demand mostly in Europe and other spots around the globe. Slowly, however, they’re making their way into high-end U.S. restaurants as well, and Barrak-Barber is perfectly positioned to take advantage of that.
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.