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  • BLDGBLOG: The Water Menu: by Nicola Twilley. "The concept of terroir has its origins in French winemaking, as a means to describe the effect of geographic origin on taste. As a shorthand marker for both provenance and flavor, and as a sign of its burgeoning conceptual popularity, it has spread to encompass Kobe beef, San Marzano tomatoes, and even single-plantat ion chocolate. But can water have terroir? What about the influence of the earth on water?...Accor ding to Michael Mascha, former wine critic and author of Fine Waters: A Connoisseur� 39;s Guide to the World's Most Distinctive Bottled Waters, "water is in a transition from being considered a commodity to being considered a product." There is an undeniable Wild West gold-rush type of excitement to the idea of drilling for water in geologically auspicious locations. However, Mascha's comment also implies that we might even begin to see the engineering of gourmet water products." ;
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