What does a water sommelier actually do?

Everyone knows that not all water tastes the same. While its complexities can be understood to a certain extent, it is often overlooked—a necessity, sure but one at the peripheries of our focus. But in the realm of fine dining—where every detail is meticulously curated—water, as an ingredient, has grown to be more than just a refreshment. And that’s where a water sommelier comes in. 

Water sommeliers are dedicated discerners of the true complexities of water, thus elevating it from a mere accompaniment to a feature in its own right. In the past couple of years, India has embraced luxury dining, and the role of a water sommelier brings a certain refinement to the table, helping guests appreciate the diverse qualities of this essential element. 

Who is a water sommelier?

A water sommelier’s role is as nuanced as it is unique. They are often compared to a wine sommelier, and much like them, a water sommelier can identify the characteristics of the different types of water, such as mineral, spring, and artisanal waters. “Explaining water’s attributes is actually more challenging than discussing wine,” explains Ganesh Iyer, India's first certified water sommelier. Unlike wine, where the flavours are distinct and varied, one requires a refined palate to detect the differences in water and what makes each one so unique. This includes evaluating elements like mineral content, pH levels, mouthfeel, and aftertaste, all of which can affect the water’s flavour as well as its compatibility with specific foods and wines.

Pairing specific types of water with food can enhance certain flavours, bringing unexpected depth to both the food and the dining experience itself. Different waters contain varying levels of minerals, such as calcium, magnesium, and potassium, which contribute to unique taste profiles and even health benefits. This approach transforms water into a curated aspect of the meal, helping elevate the overall gastronomic experience. The idea is that just as a wine sommelier selects wines to complement a meal, a water sommelier chooses waters to enhance the flavours in each dish, from starters to desserts.

The rise of premium water in India

Premium mineral water has already carved out a niche in India, partly influenced by the rise of eco-conscious and health-focused consumers. In fact, India’s premium water market has witnessed a transformation, with a noticeable shift from plastic to glass packaging, reflecting the global sustainability trends. Brands such as VEEN have introduced glass-bottled mineral water, often referred to as “Michelin Star Water”, highlighting purity, sustainability, and sensory appeal, while reimagining water as an artisanal experience beyond basic hydration.

Dining has become a cultural priority, and high-end waters are now seen as a symbol of status and sophistication, especially in metropolitan areas where consumers are eager to explore luxury experiences. To drive this water revolution, future hospitality professionals are being trained in the nuances of water appreciation, enabling them to introduce water pairings in fine dining. For India’s hospitality industry, this marks an opportunity to elevate service standards and bring water sommeliers to the forefront of the dining experience.

The future of water sommeliers in fine dining

Looking ahead, Iyer envisions a rise in water sommeliers in India as the dining culture continues to evolve. “Hotels and restaurants will likely start employing water sommeliers, similar to wine sommeliers,” he predicts, painting a picture of a more refined and conscious dining culture. 

With fine dining expanding in India, one could expect an increasing demand for water expertise and water sommeliers could soon become a standard in upscale restaurants as wine sommeliers, helping guests appreciate water as a valued part of their dining experience. This evolution signifies a shift toward a more conscious and refined dining culture, where even the simplest drink—water—adds a layer of sophistication.

As water sommeliers gain recognition, the dining experience will become richer, inviting diners to discover the beauty in something as fundamental yet profound as a glass of water.

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