The right water for the wine
Yvonne Heistermann likes to convince skeptics
ChroniquesDuVasteMonde-woman.de: Does not it matter which water you drink to the wine?
YVONNE HEISTERMANN: On the contrary. An unsuitable water can ruin your enjoyment of wine!
ChroniquesDuVasteMonde-woman.de: Also in the feeling of a layman?
YVONNE HEISTERMANN: Of course! But you are not alone with your skepticism. My friends, to whom I told this, usually said, "Typically sommelier, that subtlety!" I then just bet with them. And always won ...
ChroniquesDuVasteMonde-woman.de: What makes a water the unsuitable water?
YVONNE HEISTERMANN: The carbonic acid content, the mineral content and the origin. These factors determine the taste of a water. The more carbonic acid the water has, the more acidic and harder it works in the mouth. The more minerals such as sodium, calcium and magnesium are dissolved in it, the stronger it is. And water from natural mineral springs tastes finer than others.
ChroniquesDuVasteMonde-woman.de: So I serve the best with any wine still water of natural origin?
YVONNE HEISTERMANN: There are wines in which you are completely wrong with that! Although still water appears soft and neutral because it contains no carbonic acid and is often offered with a relatively low mineral content. But that's what can bother a wine. I always let people try it themselves, that's the most convincing. Best of all, you do that too. Here is a german Riesling ...
ChroniquesDuVasteMonde-woman.de: ... which has a fine acidity, fruity and fresh taste.
YVONNE HEISTERMANN: Exactly. Now drink this still water and then another sip of Riesling. N / A?
ChroniquesDuVasteMonde-woman.de: The acid is gone!
YVONNE HEISTERMANN: Right. A soft water makes the wine flat, it takes away the acidity. And that's just what we expect from a fresh white wine. Now drink a sip of soda.
ChroniquesDuVasteMonde-woman.de: Now the wine is too sour!
YVONNE HEISTERMANN: The strongly carbonated, hard water intensifies the acidity of the wine. And now a medium-water.
ChroniquesDuVasteMonde-woman.de: That fits.
YVONNE HEISTERMANN: I think so too. The balanced mineralization and medium carbonation of a medium-water harmonize very well with fresh white wines. Conversely, tannin-stressed red wines are best suited to still water. Because carbonic acid would intensify the bitter taste impression of tannins too much.
Which water is right for the wine?
ChroniquesDuVasteMonde-woman.de: So I can forget my beloved soda?
YVONNE HEISTERMANN: But not! Wines with residual sweetness, such as Beerenauslese or Gewürztraminer, make it perfect. The effect of the carbonated water is not so exuberant. And the contrast even has a refreshing effect.
ChroniquesDuVasteMonde-woman.de: What about those chic foreign waters that many restaurants put on the table?
YVONNE HEISTERMANN: They make a lot of impression but little sense! Firstly, their use of ecological irrationality testifies: In Germany, we have enough excellent mineral wells that can compete with every white and red wine. We do not have to fly in water from Norway or Italy. And secondly, these fashionable mineral waters just do not go with every wine. I think you should drink water from the country you are in right now.
ChroniquesDuVasteMonde-woman.de: So Italian water in Italy, and if possible only there, and German water in Germany And how do I find the right in the offer on site?
YVONNE HEISTERMANN: Just try a few products and trust your own taste! Really fun makes a blind tasting of different waters to the favorite wine.
ChroniquesDuVasteMonde-woman.de: Can I exclude certain products in the pre-selection in the shop - or do I have to drink through the whole shelf?
YVONNE HEISTERMANN: No. Do not take medicinal or table water, but only so-called natural mineral water. This always comes from a natural underground source, as well as the contained carbon dioxide, and has a fine flavor quality. Before buying, look at the analysis: The content of the individual minerals should not exceed 500 mg / l, otherwise the water becomes too dominant.
ChroniquesDuVasteMonde-woman.de: Why not bottled water?
YVONNE HEISTERMANN: It is usually not of natural origin, which affects the taste. And it is often mixed with artificial carbon dioxide - which works in the mouth as natural. Besides, it's not as healthy as bottled water.
ChroniquesDuVasteMonde-woman.de: healing water, on the other hand, is of natural origin and very healthy ...
YVONNE HEISTERMANN: ... but due to its high mineral content it often has too strong an own flavor.
ChroniquesDuVasteMonde-woman.de: Sounds complicated!
YVONNE HEISTERMANN: Is not it? Incidentally, many producers of natural mineral waters are launching their products in three variants: as still water, medium-water and sparkling water. You only have to find your favorite water once and you can accompany every wine with the three variants.
ChroniquesDuVasteMonde-woman.de: Even without a sommelier at my side.
YVONNE HEISTERMANN: Yes. By the way, a good mineral water also replaces the sommelier in other ways. If you have the impression that your wine has cork - just pour a sip of mineral water on it and smell it! The water intensifies the possible cork odor, so that you can perceive him as a layman clearly.
ChroniquesDuVasteMonde-woman.de: Is not there a miracle water that suits everything?
YVONNE HEISTERMANN: Yes. If you are unsure, for example because you do not know the wine you offer, add a medium of mineral water. This is not always optimal, but it does not distort the wine either.
