Out with the wine and in with the new. Director of beverage at Four Seasons Palm Beach delights with the first-ever water menu.
Light and airy with a crisp aftertaste; bold notes of minerality; a dense, voluminous body that pairs beautifully with ribeye steak. All what a diner at the Four Seasons Palm Beach can expect to hear from their sommelier when selecting the perfect bottle of water to go with dinner. No need to read that sentence twice—it’s not a typo. If you never knew that H2O could have all the taste and sense of place as your favorite Burgundy (minus the alcohol, of course), time to clue in. Jessica Altieri, the director of beverage at the Four Seasons Palm Beach and U.S. beverage ambassador for the hotel chain, has created the first-ever water menu for the Four Seasons globally.
“Not everybody drinks wine or alcohol,” says Altieri. “Why can’t we offer them different options the same way that we do with wine. To me, it makes perfect sense, and our hotel guests and the locals, are loving it.” Altieri, who is also a certified sommelier of wines through the Court of Master Sommeliers, selected the 12 bottles on the Four Season’s inaugural water menu to reflect different waters from around the globe and to give diners wishing to stay sober variety and a memorable experience. Bottles range from the Vichy Catalan, which possesses 27 of the 34 minerals the body needs for good health, to the Svalbardi bottle, which takes three months to harvest from glaciers in the region of Svalbard, 1,050 kilometers from the North Pole. “This is special-occasion water,” explains Altieri. “So if you don’t drink alcohol, guess what? We have something amazing for you to try with water.” 2800 S. Ocean Blvd., 561.582.2800
Photography by: from top: Jessica Bordner | Sara Mueller