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Key Concepts

  • MINERALITY

    Mineral Water’s subtle taste and terroir are determined by the minerals it contains. It is mesured in mg/l and is called TDS or Dry Residue.

    Super Low
    0 - 50mg/l
    Low
    50- 250 mg/l
    Medium
    250- 800mg/l
    High
    800 - 1,500mg/l
    Very High
    1,500mg/l & over

  • BALLANCE

    Carbonation Levels of Bottled Water

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    Still
    no carbonation
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    Effervesenc
    smallest possible bubbles
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    Light
    noticeable small bubbles
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    Classic
    sparkling water
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    Bold
    big loud bubbles

  • Virginality

    Virginality indicates how protected a water is from its surroundings. It is determined by the water’s level of nitrate

    Superior
    0 - 1mg/l
    Very Good
    1 - 4mg/l
    Good
    4 - 7mg/l
    Acceptble
    7 - 10 mg/l
    Potable
    10 -50 mg/l

  • Orientation

    pH Factor of Water - pH (for "potential hydrogen") measures the waters's level of acidity or alkalinity

    Acidic
    pH 5 - 6.7
    Neutral
    pH 6.7 - 7.3
    Hint of Sweet
    pH 7.3 - 7.8
    Alkaline
    pH 7.8 - 10

  • Hardness

    Calcium and magnesium levels combine to determine the mineral water’s “hardness”.

    SOFT
    0 - 17.1 mg/l
    SLIGHTLY HARD
    17.1 - 60mg/l
    MODERATELY HARD
    60 -120mg/l
    HARD
    120 -180mg/l
    VERY HARD
    180mg/l & over

  • Vintage

    The age of bottled waters should be noted, though, as an enjoyable part of their backstories, which add to the epicurean pleasure. Wine needs time to smooth out its tannin structure, but the quality of mineral water is not determined by its age. Vintage does influence water, however. Very young water and bottled Rain Waters don’t have much time to absorb minerals, so they tend to have low TDS levels and hence light, clean tastes. Old water may feel more substantial due to the higher Minerality.

    VINTAGE
    The Age of the Water

  • Added Carbonation

    Current carbonation techniques involve pressurizing carbon dioxide before adding it to the water—the pressure increases the amount of carbon dioxide that will dissolve.

    Opening the bottle of water releases pressure, allowing the carbon dioxide to form bubbles that hadn’t previously been visible.

  • Natural Carbonation

    Certain rare geological conditions can produce naturally carbonated water; often the carbonation can be attributed to volcanic activity. Naturally carbonated waters have historically been highly sought after for their supposed curative properties.

    The carbon dioxide helps this water absorb minerals in high levels.

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Twitter
@finewaters
#watersommelier
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#watertastingcompetition2016
#finewatersociety

The Fine Water Academy offers a series of courses for Enthusiasts, Industry Professionals, and aspiring Water Sommeliers. Train with the people that created the category and worked in the profession.

Certified Water Sommelier ©

Water Service Certification ©

Fine Water 101 ©

We have been asked many times in the past to share our knowledge and excitement about Fine Waters. The Fine Water Academy LMS (Learning Management System) will now allow us to do this in a structured way and educate and certify the next generation of Water Sommeliers and train HORECA for a proper water service.

Anyone. Anywhere. Anytime.

  • In The News
  • History of Bottled Water
Liquid assets: how the business of bottled water went mad
The Guardian Business
Over the past two decades, bottled water has become the fastest-growing drinks market in the world. The global market was valued at $157bn in 2013 and is expected to reach $280bn by 2020.
Fine Water: A Hedonic Pricing Approach by Kevin W. Capehart
Journal of Wine Economics Science
Water is turning into wine. The same culture that surrounds the production and consumption of wine is emerging around water. Water competitions akin to wine competitions are now held.
The water you drink is older than the planet you’re standing on
NY Times Science
Earth is old. The sun is old. But do you know what may be even older than both? Water.
Serious Salt Confusion
Salt Science
Washington Post declares that unknown to many shoppers urged to buy foods that are “low sodium” and “low salt,” this longstanding warning has come under assault by scientists who say that typical American salt consumption is without risk.

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History of Bottled Water
History Bottled Water
Ours is the blue planet, and the hallmark of life on Earth is water. But where did this colorless, odorless liquid first come from? Recent discoveries in astrophysics suggest that water is not native to Earth.
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Water is Life!. Enjoy it!
History Bottled Water
This website appeared first in 2004 and the concept of considering water at the same level as wine and food as a natural product was still new and foreign to many.