Water, the great friend of WineWater, the great ally of Wine

Packaged Natural Mineral Water

Water, the great friend of Wine

We all know the great importance of water for the human body and how important it is for life, without water, there is no life.

The sommelier profession is a profession in which you are always constantly learning, we must take into account the latest developments emerging in the market lately.

Today it is very important to be informed, not only in wine, liqueurs and spirits, but also in other families that are related to our profession; Foie gras, caviar, beer, bellota Iberian ham, cheese, national and international, tins from the Galician Rias, oils, asparagus, salts, sugars, chocolates, cafes, Cantabrian anchovies, azafranes, and water.

Water, in my point of view and in my personal opinion, it is so closely related to the profession of sommelier, as water is indisputably no more than water, but on the other hand not all waters are the same.

According to the soil layers that water from rain or snow has crossed to the point of capture, we can get some water or another ones, and the sommelier must know how to differentiate them,well organoleptically or across the chemical analysis, so depending on the type of water that we use in a pairing or tasting a wine can spoil all aid our plan.

When we are organizing a wine tasting we must take into account the water that we choose to clean your mouth and move from one wine to another without leaving any flavour in the mouth, water with a significant contribution of carbonates (200-300 mg / l) would be the ideal.

On the market we can find different:

Water families:

  • Mineral Natural water with frizzante or not
  • Drinkable Prepared water
  • Spring water

Types of Water:

  • Very soft
  • Soft
  • Of Low Hardness
  • Hard
  • Very hard
  • Of very high Hardness

Water styles:

  • Hiposodic Water
  • Bicarbonated Water
  • Water Sulfated
  • Water Clorurada
  • Sodium water
  • Magnesium water
  • Fluoride Water
  • Water of Very weak Mineralization
  • Water of Low Mineralization
  • Water of Medium mineralization
  • Water of Strong Mineralization. And each of them with its own tipicity.

Therefore, I propose to the wine professionals and specialized shops that we give to the mineral water the treatment that it deserves.

If at the moment when we are offering a wine we bear in mind:

  • The zone.
  • The variety of grape
  • The cask
  • The type of cask
  • The harvest etc.

And at the moment when we are offering an spirit one we bear in mind:

  • Type of Grain
  • The Distillation
  • The type of Distillation
  • The Cask

At the moment of offering a coffee we bear in mind the origin, varieties and the virtues of every variety:

  • Guatemala
  • Brazil
  • Costa Rica
  • Colombia
  • Kenya
  • Jamaica

All of them of different different zones varieties and different properties.
Why not to do it with the mineral bottle water and to offer it:

  • bye the Water family
  • by the type of water
  • or by the Water style and its properties

Bearing in mind that apart from the different sensations that are going on to give us organoleptically in themouth, depending on the water that we have chosen, it´s gonna contribute to our organism with the different minerals that it has been dragging across the time and the rocks through which it has been filtering, and that are so beneficial for our health.

Then then when we are in front of a mineral bottled water we can think that it can be our great allied for:

  • elaborating a good coffee or a good infusion
  • having a good Whiskey
  • making a good tasting and a good pairing

The great friend of Wine in a good meal from the beginning to the end, and bear in mind that behind every bottle of mineral natural water, may have happened hundred of years of underground tour up to its point of capture. And there is a lot of work and  follow-up and effort up to its bottling.

Faustino Muñoz Soria


Packaged Natural Mineral Water

Water, the great ally of Wine.

Todos sabemos la gran importancia que tiene el agua para el organismo humano y lo importante que es para la vida, without water, there is no life.

La profesión de sommelier es una profesión en la cual siempre se está en constante aprendizaje, tenemos que tener en cuenta las últimas novedades que están saliendo últimamente en el mercado.

Hoy en día es muy importante estar informado, not only in wine, liqueurs and spirits, sino también en otras familias que van relacionadas con nuestra profesión; Foie gras, caviar, beer, jamón ibérico bellota, cheese, national and international, conservas de las Rías Gallegas, oils, asparagus, salts, sugars, chocolates, cafes, Cantabrian anchovies, azafranes, and water.

El agua, bajo mi punto de vista y en mi opinión personal, va muy relacionada con la profesión de sommelier, puesto que el agua indiscutiblemente no deja de ser agua, but on the other hand not all waters are the same.

Según las capas del terreno que el agua de lluvia o de nieve haya atravesado hasta su punto de captación, we can get some water or another ones, que el sommelier tiene que saberlas diferenciar, bien organolépticamente o bien a través del análisis químico, because depending on the type of water we use in a pairing or a wine tasting we can make the wrong decision.

When we are organizing a wine tasting we must take into account the water that we choose to clean your mouth and move from one wine to another without leaving any flavour in the mouth, water with a significant contribution of carbonates (200-300 mg / l) would be the ideal.

En el mercado nos podemos encontrar diferentes:

Familias de agua:

  • Agua Mineral Natural con gas o sin gas
  • Agua Potable Preparada
  • Agua de Manantial

Tipos de Agua:

  • Muy Blanda
  • Blanda
  • De Baja Dureza
  • Dura
  • Muy Dura
  • De muy elevada Dureza

Estilos de Agua:

  • Agua Hipo sódica
  • Agua Bicarbonatada
  • Agua Sulfatada
  • Agua Clorurada
  • Agua Sódica
  • Agua Magnésica
  • Agua Fluorada
  • Agua de muy Débil Mineralización
  • Agua de Baja Mineralización
  • Agua de mineralización Media
  • Agua de Mineralización Fuerte. Y cada una de ellas con su propia tipicidad

Por lo tanto, propongo a los profesionales de la restauración y tiendas especializadas que le demos al agua mineral embotellada el trato que se merece.

Si a la hora de ofrecer un vino tenemos en cuenta:

  • La zona.
  • La variedad de uva
  • La barrica
  • El tipo de barrica
  • La cosecha etc.

A la hora de ofrecer un destilado tenemos en cuenta:

  • Tipo de Grano
  • La Destilación
  • El tipo de Destilación
  • La Barrica
  • Y los años de envejecimiento

A la hora de ofrecer un café tenemos en cuenta la procedencia, las variedades y las virtudes de cada variedad:

  • Guatemala
  • Brasil
  • Costa Rica
  • Colombia
  • Kenia
  • Jamaica

Todos ellos de diferentes zonas diferentes variedades y diferentes propiedades.

Porque no hacerlo con el agua mineral embotellada y ofrecerla:

  • Por la Familia de agua
  • Por el tipo de agua
  • Por por el Estilo de agua y sus propiedades

Teniendo en cuenta que aparte de las diferentes sensaciones que nos va a dar organolépticamente en boca, dependiendo del agua que hayamos elegido, nos va aportar a nuestro organismo los diferentes minerales que ha ido arrastrando a través del tiempo y las rocas por las que se ha ido filtrando, y tan beneficiosos son para nuestra salud.

Luego entonces cuando nos encontramos delante de un agua mineral envasada tenemos que pensar que puede ser nuestra gran aliada para:

  • Elaborar un buen café o una buena infusión
  • Tomarnos un buen Whisky
  • Realizar una buena cata y un buen maridaje

Compañera y aliada de un buen vino en una buena comida de principio a final, y tener en cuenta que detrás de cada botella de agua mineral natural han pasado en algunos casos cientos de años de recorrido subterráneo hasta su punto de captación. Y hay un seguimiento de mucho trabajo y esfuerzo hasta su embotellado.

Faustino Muñoz Soria

Faustino Muñoz

About Faustino Muñoz

Faustino Muñoz, sommelier and director of the famous Barcelona Colmado Quílez, he´s been around ten years into the world of water. His good work in this field has led to the establishment of Barcelona into one of the few that offer hundreds of types of different bottled waters from around the world. ¨And to finsih if you let me to tell you the truth, My favorite dish is fries with eggs and chorizo, accompanied by a young red wine. I love!! And what I miss so much, the breakfasts that I used to had in Sevilla, Cup of coffee with milk and toast with butter colorá. Rico-Rico!! What memories!! And in winter a ¨cocido¨stew with the Andalusian pringá. It's wonderful. ¨