No two mineral waters taste the same: Find out more about questions related to taste and the harmony of mineral water and wine here.
Whether or not something tastes good to us depends on many different factors. Firstly, the tongue’s taste receptors classify food as regards to taste and secondly, aromas taken in by the nose play a crucial role. That’s why, for example, we don’t taste as much when we have a cold. Even if something is solid or soft, whether it tingles or not, for example, in the case of mineral water, influences the taste evaluation.
As a general rule, we differentiate between four different flavours: sour, bitter, sweet and salty. There is also a mostly unknown taste from the Japanese called umami. Internationally, this now stands for a hearty, full-bodied taste. Particularly foods containing protein, such as meat and cheese and even tomatoes or mushrooms, taste umami.
Mineral waters also differ in taste according to the composition of their natural ingredients – they can be very delicate but also very distinctive. Mineral water containing fewer minerals can taste sour because the carbonic acid dominates the taste. Each mineral has a characteristic taste of its own. If water contains lots of sulphate, for instance, it often has a slightly bitter taste. Sodium combined with chloride gives mineral water a salty taste. Therefore, it is not only the amount of mineralisation that is crucial, but also the nature and balance of the ingredients.
Thanks to its origin in the Volcanic Eifel, Gerolsteiner mineral water is characterised by calcium, magnesium and bicarbonate. Due to its balanced mineralisation, Gerolsteiner tastes pleasantly and refreshingly natural, without a distinct taste of its own.
Its harmonious taste makes Gerolsteiner a refreshing companion for any occasion – and the most popular mineral water in Germany. Bicarbonate plays an important role in ensuring a balanced taste – it is typical of mineral water that has flowed through limestone. Bicarbonate neutralises acid. Find out how that works in the following video.
Even the best wines can lose some of their quality if they are served with a mineral water that is not in harmony with the wine. Every mineral water has its own character and the differences in taste are significant to some extent. It is defined by the mineralisation as well as the carbonic acid content. Both are also crucial factors in the interplay between a mineral water and a wine.
An ideal accompanying drink is a balanced mineral water with a neutral taste. That leaves the wine room to develop and can even encourage awareness of aromas. Thanks to its origin in the Volcanic Eifel, only a few other waters in Germany contain as much calcium, magnesium and bicarbonate as Gerolsteiner Sparkling. This combination from nature provides a harmonious taste rather than a strong distinct taste. Both also make Gerolsteiner a very good partner for wines and dishes.
In addition to looking at mineralisation, it is important to harmonise the mineral water’s carbonic acid content with the tannin, acidity and sweetness of the wine. Wines rich in tannins do not blend well with mineral water with a high carbonic acid content; the carbonic acid emphasises the tannins and makes the wine taste bitter. These wines blend especially well with Gerolsteiner Naturell, a soft, still mineral water. On the other hand, sweet wines require water with lots of carbonic acid as an accompanying drink, which is refreshing and emphasises the sweetness of the wine elegantly, such as Gerolsteiner Sparkling.