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L.A.-Based Sommelier Completes A Water Tasting.

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Pink Himalayan salt, ionized sea salt and rock salt. Technically, it's all exactly the same thing, but any foodie will tell you that the "taste profiles" are different.

Apparently, to some, the same holds true with water. We all know that well water tastes different than city water, but it can be more nuanced than that. Meet Martin Riese. Martin is a full-time water sommelier, based in Los Angeles, California. Zagat's sic-minute profile piece walks a newbie through a water tasting showing that even though, "it all looks the same... but still there's a huge taste profile to it."

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