In this article, we'll learn how to conduct a proper water tasting.
To conduct a correct sensorial analysis of waters, one must have all the necessary tools at your disposal:
- a sufficient number of glasses with the proper shape so that each sample has its own tasting glass
- a tasting chart and a pen
- a carafe of tap water.
The process used to conduct a tasting is very rigorous as it has been carefully designed to allow for the perception of each nuance found in a water.
- As soon as the bottle is opened, pour the water into the appropriate glass. Fill the glass around 1/3 of the way up. Then take a generous sip of the water and immediately assess its freshness.
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Empty the remaining water from the glass and fill it once again 1/3 of the way up. First, raise the glass to eye level and then lower it to observe the water from above. Horizontal and vertical evaluations of the water will allow identification of any foreign particles of abnormal colours. Most importantly, it will also allow the taster to appreciate the effervescence of sparkling water.
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This text is taken from The S.Pellegrino and Acqua Panna Water Codex, a book written by international sommelier Giuseppe Vaccarini and Claudia Moriondo (Doctorate in Food Preparation Science). With this book S.Pellegrino & Acqua Panna studied and codified the guidelines, the best techniques and tools to conduct water tasting, with the aim to create a common language for everyone who whish to explore this topic.