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What water do you serve with wine?
Water is an indispensable companion at wine tastings as well as at meals. It neutralises the taste buds and helps regulate fluid balance. A rule of thumb says that when drinking wine you should drink at least the same amount of water, or better still twice as much, to reduce intoxication and prevent a hangover.
When tasting wine, the water should be as neutral as possible, i.e. not too rich in minerals, because then it often tastes salty. Curative waters, which often have a particularly high mineral content, are therefore not recommended. The carbonic acid should also be rather moderate, because too much carbonic acid can distort the taste and texture of the wine. However, whether you use more or less carbonated or completely non-carbonated mineral water is ultimately up to your own preferences or those of your guests. It is advisable to provide at least one water with moderate carbonation (medium) and one without carbonation (still).
Tap water is always the first choice for wine tasting, as it is completely neutral.
The interaction between wine and mineral water should not be underestimated. The most important factors are the mineralisation and carbon dioxide content of the water, which, in combination with certain ingredients of the wine(sugar, acidity, tannin), influence the sensory perception. In the restaurant, the sommelier is also happy to advise on the selection of a suitable water to go with the wine