THE BLOG
01/03/2012 05:15 pm ET Updated Mar 07, 2012

6 Ways To Survive The Sparkling Water Trend

This is the latest installment from Foodie Underground.

A new year, a new chance for greatness. You're a couple of days into your resolutions by now, if you've made them. You open the refrigerator and glare at the reserve bottle of rosé. But no, you will not succumb to cravings, for in the new year, you're going to want to skip out on the notes of raspberry and oak and opt for undertones of liquid and wet instead.

Recently, I found myself at a sparkling water party, featuring the bubbles of three different continents and some 10 countries. Though the event was to raise funds for a good cause, the environmentalist in me couldn't help but cringe, and not just when the bubbles tickled my nose. On the other hand, or perhaps I should say in the other hand, the foodie in me giggled!

Specialty sparkling water has taken the same route as wine did in the days when shoulder pads were still acceptable in the workplace, leaving longtime favorites Perrier and San Pellegrino in the dust. Still on the green bottles? You might as well be chugging Two Buck Chuck.

It's time for a change, and change this year is going to start with your sparkling water cellar. Isn't that refreshing? It could also be cooling, or even energizing. At the very least, it will add some effervescence to your everyday routine.

The possibilities with sparkling water are endless, and unlike its sparkling alcoholic counterpart, it won't leave you with a headache. Besides, Paris puts it in their water fountains. Sort of socialist, really, but the idea is still nice.

With a nose for bubbling trends, trust Foodie Underground to guide you through the business of consuming packaged, pricey water with only the most prudent use of puns:

More From the Foodie Underground:

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What Kind of Foodie Are You?
20 Terms for the Foodie Vocabulary
What Makes a Sustainable Winery?
10 Facts About World Water Use

PHOTO GALLERIES

This is the latest installment of Anna Brones's weekly column at EcoSalon, Foodie Underground, discovering what's new and different in the underground food movement, from supper clubs to mini markets to the culinary avant garde.