Water and wine

Many people drink water with wine – probably more of a habit than of understanding what the water contributes to. So, let’s look at why we drink water with wine, and how to achieve the best combination. The water has different functions along with the wine:

• It quenches your thirst
• It optimizes the taste experience of the wine
• It cleanses the palate and taste buds.

Optimization of taste 

Few people realize how much influence the associated water has on the overall taste experience of wine. The minerals of the water and CO2 influence several of the wine’s characteristics:

Alcohol

Ethanol (alcohol) is what gives a slightly burning sensation in the back of the throat when we drink wine. Carbonated water can enhance the burning sensation. In addition, water with carbon dioxide transports the alcohol faster through the bloodstream to the stomach, which means that the alcohol works faster.

Sugar

Water with CO2 helps balance the sweet taste.

Acidity

Water with CO2 intensifies the acidity. Water that tastes sweet balances the sour and sweet. Bicarbonate in the water neutralizes and eases the sour taste.

Tannins – red wine

Wine with many tannins is not well-suited to water with a high CO2 content. The carbon dioxide emphasizes the tannins and makes the water bitter.

Water with a high calcium content makes the wine more bitter.

Glycerin

Water with CO2 influences the glycerin in the wine and affects the viscosity and makes the wine’s “body” lighter.

Sweet wines

Fits well with CO2-containing water. The carbonic acid seems refreshing and emphasizes the sweetness of the wine.

The wine

It is the wine’s composition that determines which water to drink with it. Be aware that wines have different tastes.

Red wines are bitter, a little sour and a little sweet. White wines are sour, a little sweet and a little bit bitter. Dessert wines are sweet, a little sour and a little bit bitter.

The water

One must pay attention to the following when finding a suitable water for wine.

• Mouthfeel
• TDS
• pH value

Mouthfeel

As we saw in the “Taste and senses” section, mouthfeel plays a big role for the overall taste experience. The mouthfeel for water includes:

• Viscosity
• Texture
• Greasy mouthfeel
• Creamy
• Coating of the oral cavity
• Astringent (drying out) oral cavities
• Cascading carbon dioxide sensations
• Temperature.

pH value

The acidity of water affects the taste and influences the wine. Use Fine Waters’ pH classification as a guideline for water acidity. 

pH Taste

Remember that water with carbon dioxide is more acidic than similar non-carbonated water. 

Mouth Cleansing 

Besides enhancing the taste experience, water also has another function with wine. It helps cleanse the mouth, thereby cleansing the taste buds so that they can capture even the most discrete flavors.

Which water is best for cleaning the mouth depends on individual preferences. Some prefer water with carbonation, and others water without carbonation. However, a good suggestion is water with low TDS, as the low mineral content in the water will act as a magnet for the minerals you have in your mouth. Thereby, the mouth is cleaned faster and more efficiently. Remember that water with carbonation has a lower pH than water without carbonation. Water with carbonation is therefore more acidic.