Nutgraf

As fizzy water aficionados already know, sparkling water is lively, light, exhilarating and guilt-free. But when the fizz is gone, all you’ve got is a glass of flat, brackish liquid that tastes as if it were squeezed out from between two rocks. It seems that some waters lose their sparkle faster than others. For those of us who drink it by the barrel (and judging by the comments left by the lovely readers of this blog, Spouse and I are in good company), it is a matter of both financial and environmental significance to make sure we get the most out of our investment.

Courtesy of Arlene, Friend of Mom, we have this excellent new fizzy water conundrum to explore.

Topics upon which to draw hasty conclusions include:

• What brand holds its fizz best?
• Plastic or glass?
• Which one is the least objectionable when served flat?
• Effective strategies for fizz preservation?
• Harebrained strategies for fizz preservation?

I’m going to do a little research before publishing a more formal methods post, but currently intend to pick the top couple from our last fizzy water experiment, add some supermarket brands, and maybe throw in one or two more subjects (have a bottle of Voss on standby for just such an occasion).

Please send suggestions for test subjects, techniques and clever titles.

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