Mineral water plays a vital role in food pairings by enhancing flavors and cleansing the palate. Choosing the right water, whether sparkling or still, can significantly elevate the dining experience.
Water sommeliers are experts in selecting the ideal mineral water by evaluating its mineral content, carbonation, and subtle flavor profiles to perfectly complement the meal.
Exclusive Interview with Haneul Kim, Water Sommelier from South Korea
Andreas Conrad: What criteria do you use to evaluate the quality and flavour of water?
Water quality is evaluated sequentially using visual, smell, and taste. First, an assessment is made regarding the safety of drinking the water, followed by an evaluation of its aroma and flavor. Sweetness, bitterness, saltiness, and texture are among the attributes sought. The unique characteristics of minerals present in the water are identified, and considerations are made regarding where the water may be most valuable. Evaluation criteria for water are not absolute; rather, they depend on the expected role of the water and its suitability for tasting performance.
Andreas Conrad: Which glasses are best suited for water tasting?
Water also possesses color and aroma. It is preferable to use a transparent glass, such as a rounded wine glass, to appreciate the aroma. For frequent consumption, lighter glass are preferred over heavier ones.
Andreas Conrad: Are there certain regions or sources that are known for outstanding water and what makes them special?
There are many good quality water sources exist worldwide. Nature has been constantly evolving over hundreds or thousands of years, with water flowing and the earth moving. Water is a condensed form of nature, it holds tremendous value.
Andreas Conrad: How do different types of water differ in terms of mineral content, pH and flavour profile?
The perception of water can vary based on its mineral content, whether high or low, with subtle differences in mineral concentrations contributing to complex taste profiles. Water containing carbonation is referred to as sparkling water.
Andreas Conrad: Can you tell us about the history and culture of water tasting and assessment?
Water has been a continuously consumed beverage throughout human history. From being considered a necessity to serving as table water in restaurants today, its role has evolved significantly. Initially, water was evaluated based on its safety; then, attention turned to its mineral content and health benefits. Currently, water is tasted and evaluated considering its compatibility with food pairings. Scientific advancements have led to research not only on sensory perception but also on understanding how different minerals contribute to taste.
Andreas Conrad: What role does sustainability and environmental impact play in the selection of water sources for tasting?
Clean water originates from clean environments. Natural purification of polluted water requires extensive time. Even the highest-quality water becomes undrinkable if its source is contaminated. Environmental issues surrounding water sources are crucial considerations in water evaluation.
Andreas Conrad: Are there any trends or developments in the world of water tasting that you find particularly interesting?
Water, like wine, is evolving. Specialized glasses and cellars for water are being developed, reflecting efforts to elevate water to the status of a premium beverage.
Andreas Conrad: How do regional differences in soil and climate affect the flavour and composition of water?
Although not a geologist, I understand that the geological layers through which water passes on its journey to a water source are crucial in shaping its characteristics. Ultimately, the environment created by nature determines all aspects of water.
Andreas Conrad: What methods do you use to taste and analyse water?
Water tasting is conducted through human sensory perception, involving sight, smell, taste, texture, and temperature.
Andreas Conrad: Can you tell us about the challenges and prejudices that water sommeliers face in the industry?
While water is an essential element of daily life, water sommeliers sometimes face criticism for categorizing and pricing water. However, it’s important to understand the value of good water in our local environments and avoid damaging nature through development or pollution. Many large corporations offer suitable water options for daily consumption.
Andreas Conrad: How would you describe the influence of packaging and presentation on the perception and evaluation of water?
Beyond its functional aspects, water also plays a role in aesthetics. In upscale restaurants, the presentation of dishes goes beyond mere taste, aiming to delight customers, enhance their enjoyment, and leave a lasting impression.
