Meet the water sommeliers: they believe H₂O can rival wine – but would you pay £19 a bottle?
A restaurant in the English county of Cheshire has launched a water menu, as have a number of US establishments. Is it really possible, though, to tell one terroir from another?
That's a blatant scam for self-appointed restaurant critics and other food pedants.
Let them be scammed. Why not... I have nothing against taking money from fools, so long as they don't convince reasonable people to do the same.
I oppose it, mainly because it takes advantage from gullible people, and opens the door for companies making water expensive.
Food pedants aren't gullible. They know full well water isn't worth anything like the price it's sold when it's bottled. But they're pedants: it's their job to look sophisticated. They literally make a living out of talking bullcrap about food.
That's why I said: if they want to pay silly money for water, they're welcome to. What I oppose if ordinary people listening to them and getting taken for a ride next time they go out for dinner.
But I think reasonable people won't fall for that one. It's just too stupid on its face. And people who are too dumb to know water is just water, well... a fool and his money...
Capitalism at its finest. As alcohol is going out of fashion, people invent new product categories to profit from, and gullible people are brainwashed by marketing to embark on this trend.
Capitalism does breeds innovation. Innovation in creating useless and needless products.
Tap water here costs £1 per 1,000 L.
£19 a bottle (1 L) would amount to £19,000 per 1,000 L.
So, nope.
I get it, I will never buy in to it though.
This is peak troll.
It's been long established that what tastes good to one person, will not taste good to another person.
This is because taste buds are a two-way communication channel, they will call out for nutrients the body asks for, and provide reward chemicals to the brain upon receipt of said nutrients.
So if Buddy Boy thinks that a water with slightly higher mineral content in one way pairs best with pasta, it's because he's deficient in that mineral.
The whole concept of sommeliers needing to exist was blown to smithereens over 2 decades ago - I don't know why we're still having this conversation.
Conceptually This doesn’t seem too different from Perrier or San Pellegrino who for decades have had expensive water. I think a 750mL of Pellegrino was $7 on a menu I saw recently and I’ve seen Fiji water (still) for around the same.
£19 for a Bottle of water? What is that shit
I prefer my water distilled
