With the growing popularity of bottled water and Mineral Water, the FineWaters Balance provides a scale to define the differences between various bottled waters based on carbonation levels.

It is designed to be an easily understood standard for restaurants and connoisseurs. The FineWaters Balance helps water drinkers appreciate the difference between, for example, the large, loud bubbles of a sparkling Perrier or Ty Nant and the effervescent, small bubbles of Badoit. It’s important to note that there is no explicit or implied scale of quality associated with the FineWaters Balance. It merely compares the waters, and it is my way of pointing out the differences that allow bottled waters to be savored and fully enjoyed.

Carbonation Levels of Bottled Water


Recommended Serving Temperature: 54°F (12°C)
Carbonation: 0 mg/l

Still waters - those that have no carbonation - are preferred by sixty-five percent of Americans when eating. The Spanish share this preference, whereas sparkling waters are favored in Italy. Still water is perfect with any food, but a little variety can go a long way. With Still waters, we can engage in a dialogue about sources and minerality and focus on the differences in Still waters based on their terroirs. It is important to resist the temptation to pour Still water over ice—especially ice made with tap water. If you prefer your bottled water with ice, for full enjoyment make sure the ice is made with the same water.



Recommended Serving Temperature: 56°F (13°C)
Carbonation: 0-2.5 mg/l

Effervescent waters are an epicurean surprise to many. These sophisticated waters, with the smallest possible bubbles, straddle a line between Still and Light sparkling waters. In some instances these waters lose their - sparkle - very quickly, and some are almost still. Many naturally carbonated waters (such as Badoit, Wattwiller, and Ferrarelle) fall into this category. Drinking water that is almost flat but has a hint of carbonation (and thus a hint of mouthfeel) offers a new sensation to many people. Use this element of surprise to contrast or support a dish with a water pairing.



Recommended Serving Temperature: 58°F (14°C)
Carbonation: 2.5-5 mg/l

These waters draw attention. Many people who claim they don’t like sparkling water at all love Light sparkling waters. If you are erving a dish with a subtle mouthfeel—for example, a perfectly pan-seared fish—a Light sparkling water would be a perfect choice. It gives texture but does not overpower the presentation.



Recommended Serving Temperature: 60°F (16°C)
Carbonation: 5-7.5 mg/l

Classic is what most people think of when they talk about a sparkling water. Many high mineral content waters fall into this category. Classic waters are the workhorses of food and water pairing. Their mouthfeel matches many dishes perfectly, which makes them a safe bet. Classic waters are also perfect for mixed drinks, especially wine spritzers. In selecting specific Classic waters to pair with food, note the mineral content. A Classic water with a low TDS is a good choice for mixed drinks, while one with a higher TDS would be the perfect choice with steak.



Recommended Serving Temperature: 62°F (17°C)
Carbonation: larger then 7.5 mg/l

Expect bold, large, and loud bubbles. Bold waters sometimes create a - fireworks in your mouth - kind of feeling. The spacing between bubbles creates significant differences among various brands of bottled water. Some waters feel fizzy, whereas others are bold in a silent way. Served too cold, the bubbles can be overwhelming. (If people say they don’t like sparkling water, this is usually what they mean.) Served closer to room temperature, the bubbles calm down. You can also use a spoon to stir the water to reduce the effect of the carbonation; opening the bottle and allowing the water to breathe will also reduce some of the effect, if desired. Careful matching with food is required if Bold waters are to be enjoyed while dining. The strong sensation created by the large bubbles can distract from subtle foods or those with little or no mouthfeel. On the other hand, the bubbles can sometimes be used to contrast with subtle foods and give them texture. Bold waters are perfect at the beginning of a meal, preferably with crispy appetizers.

  • In The News
  • History of Bottled Water
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.
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.
NY Times Science
Earth is old. The sun is old. But do you know what may be even older than both? Water.
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.

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.
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.