Sparkling or still? Yes, it does actually matter.
Quality mineral water integral on the dining table. An essential ingredient to any convivial fine food moment, mineral water is served alongside wine and food as the perfect refreshment and palate cleanser.
The long slow passage from waterbed to surface gives Acqua Panna its particular and balanced flavour profile, low in salt and a perfect balance of minerals; these qualities effect the way Acqua Panna interacts with other flavours. Similarly S.Pellegrino which flows from a thermal spring at the foot of an Italian Dolomite mountain, offers its own unique qualities to the palate including its gentle bubble and rich mouth feel. While subtle in differences both make their pairings with particular wines distinct.
Every wine has its own balance of acidity, tannins, fruity notes, warmth and freshness. There are some general rules to follow when matching water and wine – and some notable exceptions.
Generally, full-bodied mature reds and whites are paired with S.Pellegrino Sparkling Mineral Water. The freshness, salinity and characteristic ‘perlage’ (effervescence) of S.Pellegrino is well suited to Cabernet Sauvignon, Shiraz and Malbec varieties.
Velvety smooth, soft and perfectly balanced, Acqua Panna Still Mineral Water is perfectly matched with simple wines that have a light and smooth tone. Fresh and fruity whites, sweet sparkling wines, and oak barrel refined whites all harmonise well with still water.
Rosè is a notable exception. A young, fresh Rosè will match well with both Acqua Panna and S.Pellegrino. If they are more alcoholic and structured, S.Pellegrino is your safest bet.
Your glass matters too.
Because still and sparkling waters are both unique, they’re best served in their own glass. For Acqua Panna; a glass with a wide mouth. And for S.Pellegrino, a narrow mouth to hold back some of the carbonation.
The shape of the glass is different, but there is a common theme: an absence of a stem, edges and sharp angles, well as a thinness, particularly around the rim.
Clean your glasses only with water – no detergent – and serve water straight from the bottle, particularly with S.Pellegrino so as not to lose too much of the ‘perlage’. A serving temperature of 8-10 degrees is perfect.
Your wine and your water have chemistry.
Minerals make all the difference. Over-chlorinated or ‘hard’ tap water will dull the palate. If you’re investing in good wine, serve a water alongside it that has a soft balance of minerals and a clean mouth feel that will enhance not diminish its flavour profile. Acqua Panna has a pH factor of 8.2 and a low sodium content and perfect balance of trace elements such as calcium, magnesium and silica so it won’t overpower your palate, but refresh it instead. This balanced-composition from the uniqueness of the hydrologic basin from which it springs and its long circulation in the aquifer.
Those minerals? They’re vintage too.
S.Pellegrino Mineral Water gushes out at a temperature of approximately 25° in an area of the same name in Val Brembana, right in the heart of the Italian Alps.
The water arrives at the surface after 30 years on route through rocks over which it becomes naturally enriched with 14 minerals, including the essential calcium and magnesium. It is then made sparkling with a carbonate originating from a natural mine, acquiring that famous ‘perlage’ from a natural source.
Water and food
Acqua Panna and S.Pellegrino have the ability to heighten and compliment your culinary experiences and can be paired to bring out the best in your food right across the taste spectrum.
Which water will enhance sweet sensations?
- Acqua Panna has a smooth stillness and low minerality that perfectly extends and prolongs the natural sweetness found in fruits or light desserts, spreading those flavours evenly across the palate.
- S.Pellegrinoand its mineral content and effervescence enhance sweet sensations. It is the ideal complement to rich desserts like chocolate or cheesecake, providing clean contrast to the heavier flavours and cleansing the palate between bites.
Which water will soften the sour?
- The light structure of Acqua Panna softens sour sensations across the tongue, and then gently cleanses, bringing the tongue back to a neutral pH. The medium-sized bubble and moderate effervescence in S.Pellegrino cleanses the palate and, for some, may briefly heighten the sensation of sourness.
Which water will make spicy more pleasing?
- Acqua Panna has a velvety texture that distributes the spicy sensations evenly across the palate, bringing the flavour throughout the mouth. The structure of the water helps soften the spice and allows you to build upon flavour with each bite.
Which water will make oily and fatty balanced?
- Acqua Panna supports the unique fl avor of oily or fatty foods and carries the rich taste and texture throughout the mouth. However, Acqua Panna has a structure that often does not cleanse the palate with the same vigor as S.Pellegrino.
- S.Pellegrino, due to its carbonation, is often best paired with rich foods. The bubbles and minerals will cut through the oily texture and carry it off the tongue, cleansing the palate for the next bite.
Which water will make salty more savoury?
- Acqua Panna is crisp and refreshing due to its low mineral content; therefore, it will not add any saltiness of its own and provides a palate-quenching burst between bites. Trust Acqua Panna to dampen the salt and let savory shine.
- S.Pellegrino has trace amounts of sodium, which can heighten the sensations of salt and are great to pair with lightly salted foods.
Which water will make bitter more blissful?
- Acqua Panna can make bitter more blissful. It has a neutral pH that balances alkaloids and helps produce the optimum level of bitterness.
- S.Pellegrino has elements of bicarbonate in its mineral content, which may increase bitter sensations before cleansing the palate with its moderate carbonation