The subtle difference:
Here is how carbon dioxide alters the taste of mineral water
FROM TAUNUSQUELLE – OCTOBER 10, 2024 – 6 MIN. READ TIME
The secret of carbon dioxide:
a guide for connoisseurs
Mineral water is an integral part of our daily lives, but not all waters are the same. As well as origin and mineral content, carbon dioxide (CO2) plays a key part in defining taste. Whether still, medium or classic – the CO2 content affects how water is perceived on the palate and how it harmonises with food and wine.
In the hospitality sector, mineral water is often deliberately chosen to accompany meals in order to enhance the flavour of dishes and other beverages. Indeed, the right choice of water can also enhance people’s flavour experiences in everyday life. So let’s look at the different types of mineral water, and how they differ in taste and are suited to different foods.
The diversity of mineral water
Naturelle – natural flavour without CO₂
Still mineral water such as Taunusquelle Naturelle is characterised by its particularly gentle, mild taste. Without the tingle of carbon dioxide, the natural mineralisation of the water unfolds unadulterated on the tongue. Still water is often the preferred choice when delicate, subtle flavours in food or wine need to come to the fore.
World champion sommelier Markus Del Monego describes still mineral water as the ideal partner for wines that are rich in tannins, such as strong red wines. Its gentle presence means it does not enhance any of the dominant flavours in the wine, but leaves them at the forefront. Naturelle also offers a pleasant freshness when enjoyed on its own, with a subtle sweetness and a light mineral touch on the finish.
For many, still water is the ideal choice for everyday consumption or as an accompaniment to light meals where the focus is on gentle, balanced flavours.
Medium – a gentle tingling for gourmets
Medium mineral water is the perfect choice for anyone who prefers a balance between CO₂ and minerals. With a gentle fizz that makes the water tingle only slightly, this variety gives a fresh, invigorating experience. The fine carbon dioxide gives the water a refreshing flavour without overly affecting the taste.
The benefit of medium mineral water is especially evident in combination with food. According to Markus Del Monego, the light sparkle brings out the freshness of wines especially well without enhancing any dominant flavours. Taunusquelle Medium is particularly suitable for emphasising the fruity aromas of a dry white wine or the mineral structure of a Riesling. At the same time, it neutralises the palate after rich meals and prepares it for the experiences afterwards.
Whether accompanying a sumptuous meal or a light snack – the fine carbonation of medium water always provides a harmonious complement without overpowering the flavours of the food.
Classic – traditional sparkling enjoyment
Taunusquelle Classic, with its intense carbonation, is just the thing for anyone seeking that sparkling experience. The powerful CO2 bubbles ensure a lively experience and are often compared to the elegance of a sparkling wine or champagne. This variety is especially refreshing and is often used as a foundation for sparkling drinks such as spritzers or cocktails.
Markus Del Monego, an expert in the gourmet world, emphasises the special role that classic mineral water plays in the hospitality trade. The strong carbonation of Taunusquelle Classic brings out the flavours of sweet wines and balances their sweetness, making the water an ideal accompaniment to sweet wines or full-flavoured cocktails. Its sparkling freshness also makes it an invigorating accompaniment to substantial dishes.
Especially in Germany, where sparkling water is traditionally popular, classic mineral water remains the preferred choice for all who appreciate the full sparkling experience.
„The importance of choosing well:
wine, food and water“
„Selecting the right mineral water can have a significant impact on the flavour of food and wine. In high-end restaurants in particular, care is taken to ensure that the water serves not just as a refreshment, but also as an aid to culinary enjoyment. The CO2 content is key here, as still, medium and classic mineral waters can give entirely different taste experiences depending on the food and wine they are served with.
Markus Del Monego emphasises how important it is to choose water with care. Taunusquelle Naturelle, for example, is particularly suitable for not overpowering the flavour of tannin-rich red wines. Taunusquelle Medium harmonises perfectly with fruity white wines, as the restrained sparkle emphasises the freshness of the wine. Taunusquelle Classic, on the other hand, is ideal for fuller-bodied dishes and for sweet wines, as it balances the sweetness while providing a pleasant freshness.
Combining water, wine and food deliberately and selectively can emphasise or harmonise flavours, making every meal a well-rounded pleasure.“
The right water for every occasion
„Whether still, medium or classic – the CO2 content of mineral water has a major impact on the flavour experience. Still water impresses with its gentle restraint, medium offers refined sparkling refreshment, and classic mineral water provides a tangy experience with its higher CO2 content. Choosing the right water for particular food and wine can significantly enhance their enjoyment.
The different varieties of mineral water offer the right accompaniment for every taste and occasion. In fine dining and in everyday life, it is thus worth choosing mineral water deliberately with a view to getting the very best out of every culinary experience.“
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