Performancing Metrics

Mineral water: a new gourmet item

In the finest and exclusive restaurants water becomes a new gourmet item. In these establishments you can see sommeliers, specialized and educated in the tasting of the transparent liquid, which is recommended as the most appropriate choice for every meal. The definition of water as “colorless, odorless and tasteless” seems outdated in the light of new trends.

It all started in Italy, where for years there was the Tasters Association of Mineral Water (ACAM). This organization holds training courses and tries to educate the palates of the sommeliers to value this so common liquid.

Types of water: the new classification

Types of mineral water

Types of mineral water

The offer is no longer limited only to the two most basic and familiar: “carbonated” and “still.” Now there are two varieties: “lightly carbonated” and “natural effervescence” that are located half way between the first two.

When evaluating water many things should be taken into account, but its first classification depends on the amount of sodium, calcium and fluoride it contains.

Aquifers, from which they derive the various liquids, determine these characteristics, because water is absorbing the different minerals. According to the path of these it is greater or less, depending on the type of terrain; and the eventual taste will be different.

Water tasting: an entire specialty

Water tasting

Water tasting

If taste and distinguish a good wine is not something easy in the case of water it gets complicated even more. The differences are not so clear and contrasts are lower: only a privileged and well-trained palate will be able to distinguish and differentiate the qualities of the liquid.

As with wine, water is served in crystal glasses and poured with such care and protocol as befits a high quality product. You have to look closely, on a white background, as not all liquids are completely transparent. The more turbid and less crystalline the liquid is, the lower quality it has.

Smell is the next step: paying the utmost attention and total concentration, one can distinguish chlorine or sulfur, the most common and easy to differentiate. The mud, lime, rust and grease are other olfactory analysis data.

To finish, savor with care, keeping in the mouth a few seconds to capture all its intensity. The impression of the first oral contact is the main data to be valued. The intensity assesses the duration of taste sensations and evolution determines the flavors that are distinguished by keeping the product in the mouth.

Choose water to enjoy all meals

Choose water

Choose water

As with wine, not all foods can be accompanied by any mineral water. According to experts, the waters are the most versatile and easy to match it to go well with many foods. The balanced, being more light and soft, ideal for delicate dishes and those with more flavor or more gas are suitable for meat.

Distinguishing marks labels and this is another major requirement to enjoy every sip of the mineral liquid. The most common names which are distinguished restaurant menus are of Aquarel, Viladrau, Rosal Water, Vichy Catalan, Font Vella, Solan de Cabras or Les Creus as well as Deeside, Pannanich of wells in the Scottish Highlands, San Pellegrino of the Italian Alps, Blu of the Italian spring in Galvannia, or Voss from Norway.

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