Despite what one might superficially think, mineral water is not a static industry, but rather a particularly heterogeneous and constantly evolving sector. Proof of this are the many types of mineral water that differ in various respects, including flavor, intended use, type of packaging (from luxurious, collectors’ packaging to packaging made from innovative environmentally sustainable materials) and other elements.
Perhaps it is still premature to make comparisons with the world of oenology, but the fact remains that “water tasting” has also been talked about with regard to mineral waters for some time, so much so that international water tasting events are even organized in which accredited water sommeliers ( also called hydro sommeliers or water tasters) give their judgments on hundreds of waters from all over the world.
Indeed, it should be considered that there can be considerable differences between one mineral water and another, so it makes sense to subject various products to the judgment of experienced professionals in the field. For example, Smeraldina premium sparkling water, an Italian mineral water that flows in the region of Sardinia, has won prestigious international recognition over the years as being not only excellent in taste, but also refreshing and remineralizing.
What’s more, its special composition, characterized by a perfect balance of the various mineral salts dissolved in it, makes it a water suitable for consumption not only by adults, but also in pediatric and advanced age.
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What is water tasting?
Water tasting is that process that is carried out to evaluate the organoleptic characteristics of a water intended for food consumption.
As in the case of wine tasting, beer tasting, tea tasting, or other beverages or condiments (tastings of extra virgin olive oils are very common), there are codified procedures for water tasting that must be followed precisely if the analysis is to be carried out correctly.
How to lead a water tasting? Preliminary aspects
Although there may be some differences among the various tasting events, the procedure that is followed is essentially the one that will be described below. Anyone who, although not an expert, would like to conduct a comparison of several mineral waters should follow the guidelines below, which serve to create the ideal conditions for tasting and the following evaluation.
A factor of primary importance is temperature: even the best mineral water in the world tasted hot may not be particularly palatable. It is therefore necessary to bring the water to a temperature ranging from 51.8° to 55.4° F if it is a still mineral water, and to a temperature between 46.4° and 50° F if a sparkling mineral water is to be tasted.
The bottle that contains the water must be made strictly of glass, a material that guarantees the absence of organoleptic alterations, a fundamental requirement in the case of tasting.
The glass that will be used for tasting must be made of crystal or sound glass, have a thin rim and be stemless.
The right procedure to follow
Once the water is ready for tasting, the actual procedure can begin.
The bottle is opened (water should always be presented in closed bottles) and the water is poured into the glass, filling it to about a third of its capacity. The hydro sommelier then takes the first taste by which he or she can assess the freshness of the water.
The undrunk water should be discarded and the glass filled for the second time.
The hydro sommelier must then observe the water from a variety of angles. This process is necessary to detect any visible impurities.
One must then smell the water: one must then bring the glass close to nose level and inhale several times at regular intervals.
One then goes back to tasting the water again; this is perhaps the most important step. One proceeds with a first sip, holding the water in the mouth for a while slowly distributing it within the mouth. This step allows the hydro-sommelier to assess the characteristics of the water: degree of acidity, flavor, structure, etc. The first sip is then swallowed and a second sip is taken, the purpose of which is to refine the analysis.
The process is closed by rinsing the mouth with tap water after which one can proceed with tasting another mineral water.
This is generally the procedure followed at tasting events or prize competitions where one relies on the judgment of numerous qualified water tasters. Based on the judgments made by the various tasters, the best product will be decreed.
