martin riese’s Top water Tips

1 minerals First, packaging second

“The main factors that contribute to the taste of water are its mineral composition and its packaging. a water with higher minerality will typically have a more noticeable taste, and quality glass packaging will help keep the taste unaltered and true to its original form.”

2 Water can AGE like Wine

“Some spring waters take many years to get from rainwater to the actual spring—i have drunk 15,000-yearold water and it was incredible. But when you open a bottle of water, you should drink it immediately. water reacts to air like any other beverage and will change in taste if you have it open too long.”

3 chill it to 15c

“Just cold enough to be refreshing but not so cold that it will give you a stomach ache and stop you tasting the flavours. i’d say 59F (15C) is the ideal temperature, but you can adjust that slightly either way according to the season and room temperature.”

4 NEVER drink COFFEE or Wine during a Water tasting

“when we taste things, we actually rely on three senses: taste, sight, and smell. water is unusual because you can only rely on taste, which means that any other food or drink will overpower it.”

5 pair Wine With Good Water

“water changes the taste of wine because you drink them together. a water that is perfectly balanced can actually lower the tannins in the wine so that you will taste more fruit components, while other waters will lower acidity and spice levels.”