For discerning palates, water is more than just a thirst quencher - it is an element capable of delivering the finest nuances of taste and minerality. After 20 interviews with international Water Sommeliers, it's time to sum up.

In today's blog post, I'll take you on a journey through 20 interviews, exploring the preferences of experienced Sommeliers in terms of taste, minerality and favorite water. Be curious!

Origin of the Sommeliers: 16 nations in all 🤯.

Germany, Switzerland, Australia, Ecuador, UK, USA, Portugal, Netherlands, Japan, Taiwan, Canada, Latvia, Romania, Hungary, South Africa and India.

Which academy did you train at?

There are currently two main academies that train Water Sommeliers. One is the Doemens Academy in Germany and the other is the Fine Water Academy in the USA.

The Sommeliers within SOMMUNITY are currently ten people from the Doemens Academy and ten people from the Fine Water Academy.

With or without carbonation?

The preference for carbonation in water is one of the fascinating elements highlighted in our interviews with Sommeliers. The question of whether water should be still or sparkling is far from trivial. In the world of taste and gastronomy, this choice plays a crucial role.

The opinions of the 20 Sommeliers interviewed are very different. Twelve of them prefer the still version. This choice is often based on the notion that still water can best complement the subtle flavor profiles of foods and beverages. It enhances the aromas without dominating them.

On the other hand, eight of the Sommeliers surveyed appreciate the sparkling version of water. The carbonation gives the water a refreshing vibrancy and can help cleanse the palate between courses and stimulate the appetite. Sparkling water can also be a notable addition to certain pairings and dishes.

Low or high TDS?

To recap, TDS stands for Total Dissolved Solids and is the total amount of minerals per liter in water.

The choice between low and high mineralized water is of great importance to Sommeliers, as it has a decisive influence on the overall experience when tasting and preparing food and beverages.

The interviews with our experts revealed a remarkable balance, as exactly ten of the Sommeliers surveyed expressed a preference for low-mineralized water, while the other ten preferred high-mineralized water.

Low-mineralized water is usually characterized by a soft and neutral taste. It is ideal for enhancing the flavors of fine foods without being the main focus. This water is often considered ideal for bringing out the original flavor profiles of food and wine in a purse way.

On the other hand, those who prefer highly mineralized waters appreciate the added complexity and texture these waters can bring to pairings. It can complement food and wine with subtle mineral notes and take the palate on a whole new journey. In addition, certain minerals in higher concentrations can have a positive effect on our bodies (for example, here you can find out, if water can replace milk as a source of calcium).

Sweet or salty?

This question does not refer to food, but to water. Depending on its mineral content, water can taste sweet, salty, bitter or even sour. In the interviews, however, we focused on sweet and salty.

This resulted in a slight preponderance in favor of salty water, as eleven of the Sommeliers interviewed preferred this variant. Nine Sommeliers preferred the sweet variant.

Again, waters can be paired with foods and beverages. Sweet-tasting waters, for example, can add a sweet note to coffee, while salty waters go well with savoury foods or accentuate the salty component of a white wine. The classic pairing of a sweet dessert with a salty water is also possible.

Which is your favorite water and why?

The choice of preferred water depends on many factors, including the occasion, the food and beverages being served, and personal preferences. As a result, Water Sommeliers often cannot settle on one particular water and may name several.

As a result, the Sommelier interviews revealed a number of favorite waters that are preferred for certain occasions. Again, it is clear that tastes differ. It becomes clear that water is more than just a thirst quencher; it is an element that enriches the art of tasting in many ways.

Finally, I would like to thank the participating Sommeliers. Their knowledge and passion for the world of water inspired and enriched our discussions. I look forward to many more exciting conversations and continuing this fascinating journey through the nuances of water.

Don't forget: Drink water, #stayhydrated💧

Best regards

Timo Bausch

Certified Water Sommelier

You are also a Certified Water Sommelier and would like to introduce yourself to the community? Then write me a short e-mail with the keyword "SOMMUNITY" to hello@sommcademy.com.