Mineral water plays a crucial role in food pairings by amplifying flavors and cleansing the palate between bites. Selecting the right type of water—whether sparkling or still—can greatly enhance the dining experience. Water sommeliers are experts in matching the ideal mineral water to a meal, considering factors like mineral content, carbonation, and subtle taste profiles to complement the dish. To gain global insights, we collaborate with experts from different countries who share their knowledge and perspectives on mineral water.
Dr. Michael Mascha was part of the six-member jury tasked with selecting the world’s best mineral water at the 2024 Fine Water Taste Awards in San Sebastian, Spain. Over 120 mineral waters from nearly 40 countries were sampled and evaluated.
Exklusive interview with Water Sommelier Michael Mascha
Andreas Conrad: What criteria do you use to evaluate the quality and flavour of water?
Dr. Michael Mascha: We arte looking into the overall flavor perception with a scale of 9- -100 points. The waters are divided into categories according to TDS (total dissolved Solids) from Super low, Low, Medium, High and Very high categories. Carbonated waters are judged separate with the samd categories. Naturally carbonated waters are in a separate category also with TDS stratification
Andreas Conrad: Which glasses are best suited for water tasting?
Dr. Michael Mascha: We use dedicated water glasses with a stem to elevate and communicate the category of water is different than wine. Are there certain regions or sources that are known for outstanding water and what makes them special. Gret water comes usually from remote and unspoiled areas and many sources have an amazing story. We sample waters from springs, artesian springs, wells, icebergs, glaciers and rain.
Andreas Conrad: How do different types of water differ in terms of mineral content, pH and flavour profile?
Dr. Michael Mascha: A simple tasting and a little attention reveals how different waters are. Minierality (amount of minerals in the water) is the main characteristic of water. What minerals are in the water is determinated by geology, which gives water character. Carbonation adds mouthfeel and natural carbonation, where the carbobation is already in the water at the source, which is very special.
Andreas Conrad: Can you tell us about the history and culture of water tasting and assessment?
Dr. Michael Mascha: The fine water society was founded in 2008 and has since conducted water tastings according to strict standards. All waters are tasted at room temperature and opened just before the tasting. Sorting the waters into categories helps comparing the waters similar to wine tastings where the wines are grouped by grape.
Andreas Conrad: What role does sustainability and environmental impact play in the selection of water sources for tasting?
Dr. Michael Mascha: Water is a powerful symbol, and bottled water has taken on a life of its own in recent decades. Water is championed as a basic human right that should be freely available to all. When it is bottled, it becomes a commercial commodity, a fashion statement, a convenience, and/or a symbol of public distrust of municipal water sources. No other bottled drinks attract this much controversy, even though the main ingredient is water.
Andreas Conrad: Why does water bring out such strong emotions in people?
Dr. Michael Mascha:
- Bottled Water is the healthiest bottled Beverage
- Bottled water has the smallest carbon footprint of any Bottled Beverage
- Tap Water is a perfect way to Hydrate
- It makes no sense to buy processed tap water in a plastic bottle
- Fine Waters, an Experience with Water as a Natural Product
- Small Bottled Water producers are protecting the source environment
Andreas Conrad: Are there any trends or developments in the world of water tasting that you find particularly interesting?
Dr. Michael Mascha: We see more and more water sommeliers curating experiences for guests and restaurants start to having water menus to provide chaoices ti their guests.
Andreas Conrad: How do regional differences in soil and climate affect the flavour and composition of water?
Michael Mascha: Water has terroir and it sometimes spends 1000s of years in the ground absorbing minerals. This gives water character.
Andreas Conrad: What methods do you use to taste and analyse water?
Dr. Michael Mascha: Very important is to taste water at room temperatuire so you can really taste the water. Cold water numbs the taste bu=ds and you don’t get the full flavor.
Andreas Conrad: Can you tell us about the challenges and prejudices that water sommeliers face in the industry?
Dr. Michael Mascha: When we started a water sommelier was a novelty but now that people are more educated about water and understand that “water is not just water” and the most important beverage we see many candidates wanting toi become water sommeliers.
Andreas Conrad: How would you describe the influence of packaging and presentation on the perception and evaluation of water?
Dr. Michael Mascha: The bottle is and important part of the story telling and the story allows to make an emotional connection from the source to the table.
