Nico Pieterse such expert served as part of the six-member jury at the 2024 Fine Water Taste Awards in San Sebastian, Spain, where they evaluated 120 mineral waters from nearly 40 countries to determine the best in the world.
Exklusive interview with Water Sommelier Nico Pieterse
Andreas Conrad: What criteria do you use to evaluate the quality and flavour of water?
Nico Pieterse: To assess water quality and taste, I first check the label, which contains crucial information. Nitrate levels should ideally be zero, as they indicate pollution. The water’s colour matters, and I prefer drinking from glass containers, promoting their use. Taste is subjective; different minerals affect flavour, and personal preference plays a significant role.
Andreas Conrad: Which glasses are best suited for water tasting?
Nico Pieterse: I favour stemware, like Bordeaux glasses, for their perceived quality and because they allow tasting at temperatures between 14 and 18 degrees.
Andreas Conrad: How do different types of water differ in terms of mineral content, pH and flavour profile?
Nico Pieterse: I particularly enjoy water high in silica, often found in regions like Australia, Italy, New Zealand, and Peru. Volcanic waters typically have higher Total Dissolved Solids (TDS), which greatly influences taste.
Andreas Conrad: Can you tell us about the history and culture of water tasting and assessment?
Nico Pieterse: Water from polar or non-volcanic areas tends to have lower TDS and less flavour, similar to glacial water. In contrast, volcanic water can dissolve more minerals due to the mineral-rich soil and rocks, often resulting in a lower pH, though this isn’t always the case. The depth of the source also plays a role, as rainwater filters through soil into aquifers.
Andreas Conrad: What role does sustainability and environmental impact play in the selection of water sources for tasting?
Nico Pieterse: The history of water consumption has evolved significantly, starting in Europe’s spa regions where wellness seekers collected water in clay containers. Today, water is more accessible, and tasting or scoring water has gained importance, prompting sources to compete for quality while prioritising environmental care and sustainability.
Andreas Conrad: Why does water bring out such strong emotions in people?
Nico Pieterse: Sustainability is key in water selection, emphasising responsible use and minimal environmental impact.
Andreas Conrad: Are there any trends or developments in the world of water tasting that you find particularly interesting?
Nico Pieterse: It’s an exciting time for water awareness, with customers becoming increasingly educated about their responsibility to protect water sources and the planet.
Andreas Conrad: How do regional differences in soil and climate affect the flavour and composition of water?
Nico Pieterse: The region and soil significantly influence water taste and quality; common sense helps here. Water near farmland may show pollutants, while high-mineral soil often yields mineral-rich water. Minerals contribute distinct flavours to water, shaping its overall taste. Polar water typically has much lower Total Dissolved Solids (TDS) as it’s sourced from ice or glaciers, meaning climate influences location rather than the water itself.
Andreas Conrad: What methods do you use to taste and analyse water?
Nico Pieterse: My tasting method resembles that of wine tasting, involving smell, taste, swirl, swallow, and perhaps another sip, especially for high TDS waters that may have noticeable aromas. Pairing water with food is more complex and relies heavily on experience, given the wide variety available globally!
Andreas Conrad: Can you tell us about the challenges and prejudices that water sommeliers face in the industry?
Nico Pieterse: The water industry faces challenges and biases, with a common misconception that all water is the same. Tasting and comparison help change this perception. Additionally, factors like weight, cost, and logistics complicate matters, as glass packaging can make importation costly.
Andreas Conrad: How would you describe the influence of packaging and presentation on the perception and evaluation of water?
Nico Pieterse: Effective packaging and presentation are crucial since water often looks the same. Differentiation comes through how it’s packaged, much like any product—be it wine or vodka—making standout presentation essential.
