Which Water Could Rival Wine for Taste, Terroir, and Romantic Origin?

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Could water rival wine in taste, terroir, and the romantic appeal of its origin? What key health benefit does water hold, regardless of its source?
Twenty years ago, food anthropologist Michael Mascha was forced to surrender his deep passion for wine. The last place he expected to find alternate satisfaction was in a bottle of water—even if it was sourced from a glacier and over 5,000 years old.
“You will notice the difference between a very high mineral content Vichy Catalan and a super-low mineral content water from a glacier. You immediately notice it.”
Mr. Mascha joins Vital Signs with Brendon Fallon to reveal how not just his health, but his appreciation of food and quality time with friends and family have escalated through consuming the right water.
“You know a good champagne has a very strong character. It’s very different if you have a very soft iceberg water [instead], because it really just supports the oyster and lets the oyster be the main character.”
Mr. Mascha holds a doctorate in anthropology and communication studies from the University of Vienna.
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