Wine tasting, including oil and water. This event took place at the Alicante Water Museum this morning, where the Gastro Cinema festival hosted a unique water tasting attended by chefs and sommeliers from Alicante. The gathering highlighted how water quality informs kitchen craft and wine pairing in the regional culinary scene.
Maria José San Román, chief of Monastrell; Daniel Frías from La Ereta; Lorraine Rivers, Monastrell’s sommelier; David García Ramón from Asian Gardens; Maria Dolores Mejía, manager of Mercicante; Jaime Seva, director of the higher culinary school HESTIA Lucentum; Oscar and Jorge Cerda, chef and sommelier at Jorge Gastrobar; Aitor Boix from Fondillon; Miguel Orts, manager of Bodegas Más de Sella; and Elizabethan Holidays. The director of Hotel Blue Line joined Gastro Cinema coordinators Vicente Seva and Manuel Sánchez in this activity to observe the tasting and discuss its implications for the local dining scene.
Water tasting emerged as a sensory experience worth savoring. Participants explored waters from various origins such as tap, well, mineral, and desalination plants. They evaluated smells, flavors, and colors, then noted personal preferences and daily consumption habits. The session also underscored how water quality matters in the kitchen, where it plays a crucial role in many culinary preparations.
“This isn’t the first time I’ve tasted something like this, but it feels important to share with the community and not be shy about recognizing the value of tap water,” commented Maria José San Román, chef at El Monastrell.
“The activity is genuinely informative and intriguing. We should continue to embrace tap water, which provides essential minerals for our health,” added Maria Dolores Mejía, director of Mercicante.
“People should know that tap water can also be enjoyed in restaurants,” noted Jorge Cerda of Jorge Gastrobar. Lorraine Rivers, Monastrell’s sommelier, highlighted how such waters are utilized in culinary practice to enhance flavors.
Daniel Frías from La Ereta observed that distinguishing subtle differences in water during tastings can be challenging. “I didn’t realize tap water could be so good, and the tasting made it clear that it pairs beautifully with our dishes. In our restaurants we often rely on a fountain so customers can enjoy it directly,” he said.
Gastro Cinema noted collaborations with Diputación de Alicante, Cultura Alicante, Alicante City Council, Mercicante, Alicante University, Aguas de Alicante, Estrella Galicia, Coca-Cola, and other partners. The event showcased the festival’s commitment to blending culinary arts with regional resource awareness and environmental stewardship.