Taste the difference. Light. Silky. Creamy. Full-bodied. Natural mineral water with its taste.
We often take water for granted. We drink it every day, yet rarely stop to consider how its taste, texture and behaviour on the palate can differ. I recently had the pleasure of being a guest on the Waterlogues podcast with Priti Argawal to explore exactly that: The fascinating world of water, its mineral composition, and the sensory experiences hidden in every sip.
More than you expect
One of the most interesting aspects of tasting water is its texture. While we tend to focus on taste, the mouthfeel of water can also be highly distinctive. Some waters feel almost weightless and delicate, while others have a silky, creamy or full-bodied character. These differences are not simply a matter of perception. Every natural mineral water develops its own profile through its geological journey. As water moves through different rock formations, it absorbs minerals that shape its composition and influence its texture.
Calcium, magnesium, bicarbonate and other dissolved minerals all contribute to this. Together, they create what could be described as a water's unique fingerprint. Once you start comparing different mineral waters side by side, you begin to notice nuances that might otherwise go unnoticed in an everyday glass.
How do you properly taste water?
Following the podcast, several interesting questions were posted on social media that demonstrate just how much more there is to discover beyond the basic concept of hydration.
How do you keep the tasting temperature consistent across different waters?
Temperature is an important factor in tasting water. For example, colder water can feel crisper and more refreshing, while slightly warmer water may reveal more of its mineral character and texture. In order to make fair comparisons, it is important to serve waters at the same temperature throughout a tasting flight. Otherwise, the temperature itself can influence the perception of mouthfeel and taste. As a Water Sommelier, I recommend tasting water at room temperature, as water that is too cold could numb your taste buds.
Does carbonation mask or enhance the natural minerality of the water?
The answer depends on the water and the experience you are looking for. Carbonation adds an extra sensory dimension: the bubbles create a tingling sensation that makes the water feel more lively and sharp. Dissolved carbon dioxide also affects acidity, which influences how the mineral profile is perceived.
In some waters, carbonation can enhance the perception of freshness, providing an attractive contrast to a rich, mineral-driven texture. In others, however, it can make subtle characteristics more difficult to distinguish. Tasting the same water in both still and sparkling versions can be a fascinating experiment. This is especially true of very low mineralised waters.
Does the mineral composition of water play an important role in its texture and mouthfeel?
Absolutely. For example, calcium can contribute to a drier sensation, which can sometimes be slightly astringent, while water with a pronounced silica profile can be perceived as exceptionally smooth and silky, sometimes even having a soft, milk-like mouthfeel.
These differences demonstrate how individual minerals contribute to the sensory characteristics of water. However, the overall experience depends on the complete mineral composition and how the different elements interact. Exploring these nuances makes water tasting particularly fascinating, revealing textures ranging from crisp and dry to rounded, silky and almost creamy.
A new perspective on something familiar
One of the most rewarding aspects of discussing water on a podcast is having the opportunity to offer a fresh perspective on something we encounter every day.
We rarely question the water in our glass. Yet every natural mineral water has its own story of geology, time and composition. Understanding this allows us to appreciate the differences between waters and discover which ones we prefer. And the best part? You don't need to be a water sommelier to get started.
The next time you pour yourself a glass of water, take a moment. Notice its texture, how it feels on your tongue, and its aftertaste. Then try another water and compare the two.
You might be surprised by what you discover. One sip at a time.
One Sip at a Time.
Check out the full podcast episode now!
If you want to explore the fascinating world of water in more depth and find out about its mineral composition and various textures, then you’ve come to the right place.
Watch the full conversation on YouTube. In this episode, together with Priti, we explore the art of water tasting, compare different mineral waters, and discuss how to identify subtle sensory characteristics that are often overlooked in everyday life.
With that said: Drink sparkling water, #stayhydrated
Best regards
Timo Bausch
Certified Water Sommelier
About SOMMCADEMY
Water is more than just a basic necessity. It represents taste, health, and experience. A new awareness is emerging: Drinking mindfully, recognizing differences, and truly understanding quality. As a certified Water Sommelier, I founded SOMMCADEMY to share the diversity and unique characteristics of mineral water with the world. With SOMMCADEMY, you can experience water in a whole new way, as a sensory journey that will make your event truly special / Timo Bausch Founder of SOMMCADEMY
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