Find a back issue

Who Will Be Dallas’ First Water Sommelier?

This is me drinking glacial water in Alaska on July 11.
This is me sampling Alaskan glacial water on July 11.

I’m an ice snob so I can’t throw too many cubes at the news that Los Angeles now has an official water sommelier. Jenn Harris, of the Los Angeles Times food blog The Daily Dish, reports Martin Riese completed a weeklong course in Germany to become the water sommelier for the Patina Group. Riese’s 20-bottle list ranges in price from $8 to $20 and includes waters from around the world such as Fiji, Voss, and Badoit alongside a limited edition bottle he created: Beverly Hills 90H20 ($12) which is made by blending Sierra Nevada springs water with several minerals. In Harris’ post Riese says:

“The hardest thing is to get the different waters into the country,” said Riese. “For instance, I’m a huge fan of Tasmania rainwater, it’s completely cool, but I can’t get it here in the United States. So I had to find like waters that I can actually access.”

That is such an easy target but I’m going to let it go. Diners in New York pay $2.50 for a glass of Manhattan filtered tap water at Molecule, a water café in the East Village. Many Dallas restaurants have expensive filtering systems and produce their own drinking water which comes in handy in August when Dallas tap water carries high notes of  fertilizer. But $20 for a bottle of water?

10 comments on “Who Will Be Dallas’ First Water Sommelier?

  1. nothing new – one of the ritz’s in nyc had this a loooong time ago. I find this laughable because I bet the restaurants highlight local organic blah blah blah but use tons of fossil fuels, resources etc to ship WATER half way around the world. Kind of silly. BUt they got their moment in the press – so mission accomplished.

  2. Reminds me of the old SNL commercial for “Swill.” Never underestimate the demand for an overpriced product, especially one with a good snoot factor.

  3. I’m happy with my big bag of Sonic ice. As far as water…this makes my head swim a bit.

  4. We pay a water bill each month for service, but pretty soon, we may be paying by the glass for everything! I don’t even want to go into what it’ll cost to take a shower. I’ve been to France.

  5. “Ice snob?” Me too. I am sick of small ice cubes, hollow ice, most any ice from an ice machine, slimed or sterile. A good drink is ruined with melted ice water from cheap ice. Give me fully cubed ice, at least an inch per side. Any bars out there going to the trouble to make good ice? Or great ice (boil first to get that clear as glass look). Please let me know. This rises to a question of much greater importance than creamed spinach or birthday cakes.

  6. awesome. I know Michael Martensen goes to great lengths to use good ice. Smyth and Cedars Social.