Mineral water plays a crucial role in food pairing, as it enhances the flavours of dishes and refreshes the palate. Choosing the right water – whether sparkling or still – can significantly enhance the enjoyment experience. Water sommeliers help to select the ideal mineral water by taking into account its mineral composition, carbon dioxide content and flavour nuances to perfectly match the food.
In order to share experiences worldwide, we work with experts from different countries who contribute their perspectives on the subject of mineral water. One of these experts is Ruriko Suzuki, who, as a member of the six-person jury at the Fine Water Taste Awards 2024 in San Sebastián, Spain, selected the best mineral waters in the world. A total of 120 different mineral waters from almost 40 countries were tasted.
Exclusive Interview with Water Sommelier Silvia Stefanuca-Serban
Andreas Conrad: What criteria do you use to evaluate the quality and flavour of water?
Silvia Stefanuca-Serban: I use smell – and I do not mean that I am looking for water that have no faulty odors, but I am also looking for the Sulphur in water, some high concentrations of calcium can also have a smell, and high concentrations of sodium also have a hint. After that, I search for a crisp taste – crisp waters are usually of high quality
Andreas Conrad: Which glasses are best suited for water tasting?
Silvia Stefanuca-Serban: White wine clear glass type of glasses.
Andreas Conrad: Are there certain regions or sources that are known for outstanding water and what makes them special?
Silvia Stefanuca-Serban: My favorite region for water is Europe. Romania obviously is an amazing source of water, with pristine regions and lots of water rich in Calcium and Sodium. My second favorite region is Slovenia, they really have some amazing sources with mineral composition hard to find anywhere else in the world.
Andreas Conrad: How do different types of water differ in terms of mineral content, pH and flavour profile?
Silvia Stefanuca-Serban: Water is amazing. Mineral composition influences the flavor profile. For example, waters high in Magnesium are on the bitter side – making them amazing companions for chocolate, artichokes, and dark vegetables. Waters high in Silica are on the sweeter side, have a mouthfeel and feel more slippery. pH also influences taste. We see waters with a high pH also have a hint of sweet.
Andreas Conrad: Can you tell us about the history and culture of water tasting and assessment?
Silvia Stefanuca-Serban: Well, water tastings have been organized in balneary areas for a long time, with people choosing different waters for different problems to be treated. However, water tasting for gastronomic purposes has a fairly short history. Sugary drinks and other types of non-alcoholic beverages made water seel obsolete and uninteresting. So now, natural mineral water must take over and become again a source of joy, wellness and creativity.
Andreas Conrad: What role does sustainability and environmental impact play in the selection of water sources for tasting?
Silvia Stefanuca-Serban: I don’t think tastings influence that much the health and sustainability of water sources. Moreover, tasting water makes some sommeliers present and recommend a bigger display of waters, so the quantities used are rather small. I think authorities should take care of the state of water sources and support the activities of sommeliers so that no brand has too much visibility.
Andreas Conrad: Are there any trends or developments in the world of water tasting that you find particularly interesting?
Silvia Stefanuca-Serban: I love blind tastings – you get to fine tune your senses, and you have no expectations – it is just you and the water.
Andreas Conrad: How do regional differences in soil and climate affect the flavour and composition of water?
Silvia Stefanuca-Serban: Geology has everything to do with taste and flavour – water washes the sands and rocks as it flows, so it gathers an unique composition of salts and minerals, resulting in a truly delicious water.
Andreas Conrad: What methods do you use to taste and analyse water?
Silvia Stefanuca-Serban: First, I do a visual evaluation of the water – in terms of purity, color, bubbles or no bubbles, how long the bubbles last etc. Then, I do a first sip to cleanse my pallet. On the second sip, I evaluate if there is any bitterness or sweetness to the water, if it is slippery or if it feels harsh on the tongue, and lastly, the after taste on the back of the tongue.
Andreas Conrad: Can you tell us about the challenges and prejudices that water sommeliers face in the industry?
Silvia Stefanuca-Serban: First, people, i.e. consumers, undermine the fact that water has taste. So, the job of water sommeliers seems a bit fake. Second, the industry of bottling water is closed and solitary and this makes the job of the sommelier even harder. Lastly, the restaurant business has a major oversight – it never took water seriously, and this creates a big challenge for the sommelier.
Andreas Conrad: How would you describe the influence of packaging and presentation on the perception and evaluation of water?
Silvia Stefanuca-Serban: For me personally, presentation and packaging have a big influence. I do believe water is a convivial luxury, so the better the presentation, the better the experience.
