ProWein Special: A different kind of wine tasting 🍷💧

No, I'm not talking about a classic wine spritzer - but a professional water/wine tasting! With the ProWein trade fair currently underway in Düsseldorf, I would like to take a closer look at this exciting topic.

Have you ever wondered why your wine suddenly tastes completely different after a sip of water?

In fact, the choice of water has a significant impact on the taste of the wine. I even claim that the wrong choice of water can ruin the taste of a €500 wine in a restaurant. But why is this?

Two factors are crucial: minerals and carbon dioxide.

1. The minerals in the water:

Each mineral water has a unique composition of minerals such as calcium, magnesium and sodium. No two waters are the same - some are low in minerals, others are highly mineralised. And it is these differences that influence how a wine interacts with water on the palate.

Water high in sodium chloride tastes salty and therefore enhances the salty notes in white wine. Water rich in calcium and magnesium, on the other hand, can give the wine a mild, sweet touch. Then there is bicarbonate, which buffers acidity. This can cause acidic wines to lose their character and taste flat. On the positive side, however, bicarbonate can prevent heartburn - good news for acid-sensitive wine lovers.😉

2. The carbon dioxide:

As the name implies, carbon dioxide has a certain acidity. Water low in minerals often tastes neutral. However, when carbon dioxide is added, the taste quickly takes on a subtle lemon note. It is this 'freshness' that can add to the enjoyment of the wine, but can also throw it off balance. If such water is combined with a dry Riesling, the acidity will be even more intense and may make the wine appear too acidic. On the other hand, the same water can go well with a semi-dry Riesling and beautifully highlight the nuances of the wine.

Finding the right match!

Numerous water-wine tastings have shown this: The sweeter the wine, the more sparkling the water can be. Fruity, sweet white wines go well with sparkling water, which enhances the fruitiness. Dry white wines, on the other hand, are better with medium sparkling water, as too much carbon dioxide can quickly become a distraction.

Caution! For red wines, stay away from sparkling water! The carbon dioxide interacts with the tannins and makes the wine unpleasantly bitter. Still water is the better choice.

My recommendation

Get four or five different mineral waters and one or two wines and try them in combination. You will quickly notice the differences. Alternatively, you can order one of the #AWESOMM TASTING BOXES, do the water tasting online and then pair the waters with a wine. A little hint: it's more fun to do the tasting with your friends or family.

Conclusion

Choosing the right water for your wine is much more than a minor detail - it has a significant impact on the overall impression. If you get involved and try different combinations, you will discover a whole new dimension in the interaction between water and wine. The experience is particularly enjoyable under the guidance of an established Water Sommelier.

Many greetings

Timo Bausch

Certified Water Sommelier

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About Timo Bausch

My fascination with mineral waters began in 2016 during my training as a Water Sommelier. Since then, I have been exploring the characteristics and diversity of water. In addition to pairing water with food, wine, coffee and other beverages, I offer the creation of water menus for restaurants and hotels. Furthermore, it is also important to me to draw attention to the importance of drinking water.