Word: perrier
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...your gift recipient is exclusively a swimmer, Sakowitz will construct a 734-sq.-ft. Texas-shaped swimming pool filled with 30,687 gallons of Perrier water for $127,174.32. You provide the twist of lime...
...entire basket of rolls, and then to dive for leftovers on his companion's plate. Lambrusco, the slightly fizzy red wine of his native region, does not travel well, according to his palate. When on tour, Pavarotti orders bottles of Mouton-Cadet 1975, say, mixes them with bottles of Perrier water and?ecco!?instant Lambrusco. Wherever he goes he has access to an expert chef: himself. At major stopovers he likes to take a hotel suite-cum-kitchen, install a big round table and recruit a passel of local friends to sample his creations like Spaghetti Pavarotti. (Recipe...
...most popular brand in the U.S. is Perrier, a French import that comes in an elegant tear-shaped green bottle. Says Patrick Terrail, owner of Ma Maison in Los Angeles: "Perrier has become a cocktail in its own right." For the thirsty cosmopolitan there are also Contrexéville and Evian waters, the two bestsellers in France, West Germany's preferred Apollinaris and Gerolsteiner Sprudel, and Ferrarelle, one of Italy's favorites...
...many Americans taking the waters? For a generation of joggers and beansprouters, mineral water is the ultimate health drink: no calories, artificial flavorings, sweeteners or preservatives. "The primary reason for the Perrier craze," believes Charles Welsh, the company's Western U.S. sales director, "is that the American life-style is heading toward natural food and drink." For many people who have grown wary of pollution in their tap water, a bottle of Saratoga or Evian is, pure and simple, just safer than the kitchen faucet...
...course, consider bottled mineral water the nectar of the '70s. "I've tried Perrier and Poland but I don't like the bubbles," admits Lament Richardson, who works for a major New York water supplier. "I'll stick to the sink." For Chicago Socialite Donna ("Sugar") Rautbord, the decision is the same, the reason different. "I don't want the bubbles," she spouts. "I hear they contribute to cellulite." New York Times Columnist Russell Baker does not admit to that particular worry, but he still weeps over the popularity of these waters: the nonalcoholic beverage...