Like many in the hospitality industry, German sommelier Martin Riese aims to ensure each and every one of his guests experiences ideal pairings during their meal. Only Riese is just as concerned with pairing water as he is with wine.

“In a restaurant, food is like your leading actor,” the 41-year-old sommelier says. Just as all leading actors benefit from a good support cast, well-prepared food deserves a worthy wine pairing. “Water, in my belief, is a supporting actor as well,” he says.

Riese is one of just a handful of certified water sommeliers in the U.S. He wants us to start viewing the beverage as so much more than just still or sparkling, and instead see it as a remarkable tool with the power to transform wine.  Read more