Not all mineral water is the same, the pH, the percentage of carbonic acid, sodium, calcium, chlorides and various microelements vary.
Three phases are foreseen for the sensorial analysis of water:
Visual examination we evaluate the color, clarity and effervescence;
Olfactory examination we evaluate the odorous molecules of the water which are subtle scents;
Taste test we evaluate the weak flavours, the gustatory and olfactory persistence.
The fixed residue, i.e. the quantity of minerals dissolved in the water, which is measured in mg/l, helps us a lot in matching. Minimally mineralized waters with a fixed residue of up to 50 mg/l go well with white wines of good acidity and young red wines. Trace minerals with a fixed residue between 50 and 500 mg/l pair well with structured white wines and slightly full-bodied and fruity red wines. Mineral waters with a fixed residue between 500 and 1500 mg/l with structured, full-bodied and alcoholic reds. Natural effervescent waters have a carbon dioxide content, naturally present, of at least 250 mg/l, they go well with wines that need liveliness and do not have a strong acidity.
Similarly, mineral water can be combined with coffee. Starting from a coffee extracted from a 100% Arabica blend and continuing with blends with intermediate percentages of Arabica up to a 100% Robusta blend, we combine a minimally mineralized water for a coffee extracted from a 100% Arabica blend and a natural effervescent water for a coffee extracted from a 100% robust blend. For coffees extracted from blends with intermediate percentages of arabica we use mineral waters with a fixed residue between 500 and 1500 mg/l.
TRY IT AND…….
GOOD EMOTION !!!!!
