Definition: Water on wine (influence of)

This charming old fountain warns us: "Water for enjoyment only, not for drinking" and above it, "Do not dirty the water"!

When you go to a restaurant, be wary of the water offered with your meal. Tastings organised at the Alimentarium, a Nestlé foundation, as part of its "L'eau à la bouche" (2005) exhibition draw attention to the interaction between the characteristics of water and the flavour of wine and food. The accompanying water should be pleasant to the taste and have a character that does not alter the perception of the food and wine consumed. This is a new approach that is rightly beginning to appeal to restaurateurs and sommeliers.

The influence of mineral content and carbonation on the aroma and taste of wines tasted after a sip of water is very significant. Cross-tests with fifteen different types of water, both tap and bottled, and five white wines and three red wines by a panel of specialists, brought together by JP. Marion, revealed marked differences. The flavour of the wine, but also of the food, can go from very good to frankly average, if not worse.

All still waters with low mineral content came out on top. These are the ones that interact the least with the various wines. A lightly carbonated water, such as San Pellegrino, brings out the most harmonious pairings with wines in general. Highly carbonated waters are less appreciated. Highly mineralised waters cause surprising reactions, even having very negative effects on wine. These tastings show that it is difficult to establish a general rule, as each individual, at any given time of day, has saliva with a varying concentration of mineral salts, which is why the water consumed is a very individual matter. Tastings focused on this subject highlight the importance of sensory analysis of the different elements that interact during a meal. Until now, water has been largely overlooked.

Detailed illustrated article online at the link below.

Source: The Alimentarium, a Nestlé foundation, Vevey.