Yes, Water Sommeliers Are Trending

Brooke Newberry
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So you thought the demanding question of “Sparking, still, or tap?” was a bit much upon sitting down?  Thought it would stop there? Well, brace yourself. There’s a new breed in the industry and they’re here to explain the mind-blowing differences between water from Germany and water from California.  They’re the water sommeliers – here for our quenching pleasures.  Our hydration is in their hands.

Sure, there are the occasional upscale eateries that course menus with scatterings of more than one type of sparkling water. Remember when Pellegrino used to get the oohs and ahhs? The menu at LA’s Ray’s and Stark Bar is different: it’s an entire concept with a water somm included.  The restaurant and bar, located in the LA County Museum of Art, has proposed and launched an extensive 20-item water menu, with prices that go up to as high as $16 a [water]bottle.  The menu features descriptions and information on origin, as well as mineral content complete with tasting notes and a $12 WATER TASTING MENU.

We have sheepishly noticed that the menu features Vichy Catalan, which is one of the best sparkling waters that we’ve ever tasted.  But a water tasting menu complete with pairings?  We’re plenty skeptical.  So – midlife crisis?  Dampen your palate and become a water sommelier.  See below for tips.


Tips for Becoming an Amazing Professional Water Sommelier:

  1. You can never drink enough water.  Drink from all over the world: oceans, rivers, lakes, ponds and toilets.
  2. Always think about the food being served.  You CERTAINLY wouldn’t want a mild-tasting water to go with salmon!
  3. Always serve water in water glasses.  Keep plastic cups at least 15 feet away at all times.
  4. Oh jeez, don’t add ice to the water. EVER.
  5. Lemon in water. NO.
  6. Guide patrons through the water regions and remind them that Old World water tends to be much more dirt-forward than New World bottles.
  7. Remember that humans are made up of about 60% water: serving too much water to a customer can result in extreme hydration and long restroom lines. 


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