martin riese’s Top wa­ter Tips

Hong Kong Tatler - - Features -

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.”

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