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The word tasting has normally been associated with wine. However, talking about water tastings is becoming more popular among gourmets, probably as a consequence of the popularity water menus are having in the hospitality world.

Just like wine, water has body, colour and flavour, according to water tasters. And, of course, when we talk about water we can’t just say there is still water and sparkling water. There are different categories: sparkling, slightly sparkling, naturally fizzy and still. At the same time, these categories are subdivided into other categories, according to how many minerals the water contains.

Savouring water is part of a ritual similar to that of wine tasting, and appreciating every detail requires a reasonable amount of skill and, of course, more subtlety than in the case of oil or wine, as the contrasts are not so obvious and the perception capacity of water’s different characteristics require a special physical and psychological disposition.

Tasting before breakfast
Water tastings must be done before breakfast and with a very clean palate. The liquid must be at approximately 18ºC. In an explanatory tasting, there are three phases that will help tell the difference between the waters. In the first visual phase, the cleanliness is noticed (lack of impurities or visible residues), the fluidity (more or less fluent movements in the glass, due to possible fatty elements), the shining and transparency or the lack of them. A piece of white paper is placed behind the glass in order to appreciate better the colour an that will make it easier to differentiate the really clear ones from the ones with ochre or cloudy colours.

The next phase is the olfactory phase, where the aromatic components are noticed. You can check whether the water is completely odourless or whether it has rests of sulphide, lime, acidifier, mould or mud, as well as traces of sulphur, chlorine and other minerals.

The last phase is the tasting phase, where you can tell whether the water is nice (flawless taste), salty (rich in minerals and carbonates), bitter (typical of water originating from iron clays) or acidic (typical taste of sparkling waters, with a slightly tingling sensation). Water that has been stored in plastic containers which have been kept for a long time or have been exposed to sunlight can have a strong reaction to this material. As regards sparkling water, subtlety, firmness and carbonic content are observed. 

It has always been said that water is colourless, odourless and insipid, but this statement is invalidated when a series of factors are analysed. There is a close relationship between the flavour of mineral water and the land where it comes from, as the flora above has a significant influence on the flavour and the aroma of the emerging water.

Water sommelliers 
Bottled water businesses move millions of euros a year around the world. At the same time, mineral water tasting associations are promoting the importance of choosing the right water to accompany certain dishes, particularly in high standing spas and gyms as well as luxury restaurants and hotels. It is almost a new symbol of what’s fashionable.

It is clear that if water tastings are carried out and the most sophisticated restaurants have menus listing this liquid, we can easily say that water sommeliers are already there; their job is to combine each type of water with the right foods. Colourless and odourless waters are more versatile and they can be chosen to accompany most dishes. Demineralised water seems to be fresher, but it doesn’t really have a flavour.

Well balanced water goes well with delicate dishes and if the water has more flavour or is very carbonated, it goes better with meat. At the same time, water that is slightly carbonated and without a lot of calcium may be excellent for fish risottos, while a high bicarbonate content and the presence of carbonic gas can give a feeling of better digestion. 

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