What is a Water Tasting?

When we speak of tastings, we usually refer to a process by which an organoleptic evaluation of a particular food or beverage is made. In practice, those who are called upon to make such an evaluation must rely on various aspects including taste, smell, aroma, color, etc. 

In recent years, the art of water tasting has evolved, with enthusiasts exploring not just the subtle flavors of still water but also the effervescent allure of sparkling varieties. This growing interest has led to innovative ways to enjoy carbonated beverages at home. For those looking to enhance their water tasting experience, one option is to create sparkling drinks with Drinkmate SG. This allows individuals to experiment with different levels of carbonation and flavors, adding a personalized touch to their tastings. By incorporating sparkling water into their repertoire, tasters can discover new dimensions of taste and texture, elevating their appreciation for this essential element of life.

Of the various types of tasting, the best known is probably wine tasting, but beer, tea and oil tasting are also quite popular. 

In recent years, moreover, water tasting has been gradually gaining popularity, a process that is carried out by a special professional figure, that of the hydro sommelier, in essence a true “water taster.”

Why tasting water?

If we cast our minds back to our school days, we can probably recall the classic definition of water: “odorless, colorless and tasteless liquid.” 

This definition is certainly correct if we consider still water, but it is certainly not suitable for water used for food purposes; in fact, the various mineral waters on the market can be very different from each other depending on the components dissolved in them. 

For example, if we consider the water contained in the Smeraldina water box we can see that it is distinguished by the correct balance of the various mineral salts present: sodium, calcium, magnesium, potassium, bicarbonates, etc. This proper balance makes it, for example, not only excellent to taste, but also very thirst-quenching and suitable for people of all ages, from the very young to the very old. 

Here then, considering the marked differences that can exist between one product and another, water tasting acquires no small importance.  

What makes mineral waters different from each other?

Even if one is a layman on the subject, one only has to take a cursory glance at the labels of different mineral waters to realize that the various characteristics and dissolved components are often very different. It is obvious that this significantly affects the taste of the water. 

As you can easily guess, the differences are defined primarily by the characteristics of the territory from which these waters come; there are in fact great differences between a Scottish territory, a French alpine area, an Icelandic glacier, an Italian mountain in Sardinian territory, a source in the Dolomite areas, and so on.
Depending on the sources, in fact, the amounts of dissolved mineral salts, the presence of carbon dioxide, hardness, electrical conductivity, pH, etc., change considerably, with an inevitable impact on taste. 

It is certainly no coincidence that there are various classifications of mineral waters, such as one that distinguishes them between minimally mineralized, slightly mineralized (oligomineral), moderately mineralized, and rich in mineral salts.

How is a water tasting conducted?

As in the case of tastings of other beverages (wine, beer, tea, coffee, etc.), there are procedures that must be strictly followed in order for water tasting to be technically flawless. 

Important references in this regard are the Water Codex I, II and III designed by an internationally renowned Italian sommelier, Giuseppe Vaccarini. 

In these works there are valuable indications regarding the right procedures to be followed for water tasting and the tools that must be used so that the water sommelier is put in the best operating conditions. 

For example, when conducting a water tasting, it is essential that the water is in a certain temperature range. In the case of still water, the temperature should be between 51.8° and 55.4° F, while when tasting sparkling water the range is between 46.4° and 50° F.

The water container should be made of glass, a material that is characterized by its chemical inertness and therefore does not result in alterations in the smell, taste or the drink served. 

The water should then be poured into glasses made of crystal or sound glass (a glass with a special composition) with a thin rim and no stem. 

Taking these aspects into account, the procedure that hydro sommeliers normally follow involves 5 steps: pour, observe, smell, taste, rinse.

Water tasting: how to become a hydro sommelier?

The hydro sommelier (also water sommelier or water taster) is a professional figure that is becoming increasingly sought after in the restaurant industry, although it cannot yet be said to be as widespread as that of wine sommeliers. 

The educational path to be followed to become a water sommelier involves attending theoretical-practical courses and, once the exams are passed, the issuance of a water sommelier diploma. 

There are several schools that organize such courses; some of the best known are located in Italy and Germany.