The idea that water is merely a colourless, tasteless, and odourless liquid with a pH of 7 is a notion many people have grown up believing. However, Ganesh Iyer, one of India’s first certified water sommeliers, challenges this definition. He insists that water has distinct attributes, from its mineral composition to its texture, making it as complex as wine. Iyer, who has worked with brands like Evian, Perrier, and Qua, now serves as a managing partner at Veen, a natural mineral water brand. His expertise highlights how water varies in taste, mouthfeel, and even pairing possibilities.
Water sommeliers, much like their wine counterparts, are trained to assess water based on several factors, including mineral content, source, and pH levels. While textbooks state that water has a neutral pH of 7, Iyer believes this measure is often overemphasized. He argues that natural mineral water contains unique compositions of calcium, magnesium, and bicarbonates, which influence its taste and effect on the human body. The emergence of water sommeliers coincides with the rise of fine water brands that emphasize terroir, a term usually reserved for wine, but now applied to water to describe its distinct characteristics based on its source.
For years, premium water brands have marketed their products to consumers who are becoming increasingly conscious of what they drink. These brands offer spring and mineral waters sourced from untouched underground aquifers, each with a unique taste profile. Some waters have a slight sweetness due to a higher calcium content, while others may carry a subtle saltiness because of their sodium concentration. The idea of pairing water with food, much like wine, has gained traction among fine dining establishments worldwide.
The perception of bottled water has changed significantly in the past decade. What was once viewed as a simple necessity is now a luxury experience for some. High-end restaurants and hotels now offer curated water menus, featuring selections from the French Alps, Scandinavian glaciers, and deep underground wells in Japan. Some waters are naturally carbonated, adding a slight fizz, while others boast an ultra-soft texture due to their low mineral content.
Iyer emphasizes that water appreciation is not limited to the elite. People who pay attention to the kind of water they drink often report differences in hydration levels and digestion. Hard water, which contains high mineral content, may contribute to better bone health due to its calcium and magnesium levels. On the other hand, soft water, which lacks these minerals, is often preferred for its smooth taste. Water sommeliers educate consumers on these aspects, helping them make informed choices.
Despite growing interest, skepticism still surrounds the idea of water tasting. Many believe that all water tastes the same, but experts argue that the human palate is capable of detecting subtle differences. The temperature at which water is served can also influence perception, just as it does with wine. Chilled water can suppress flavors, while room-temperature water allows mineral notes to be more pronounced.
The role of water sommeliers extends beyond luxury dining. Many are actively involved in sustainability efforts, promoting responsible sourcing and reducing plastic waste. With the bottled water industry under scrutiny for its environmental impact, sommeliers advocate for glass packaging and ethical water harvesting practices. They also educate people about local water sources, encouraging them to explore high-quality options available in their own regions.
As awareness grows, more people are recognizing the importance of the water they consume daily. Whether it’s through understanding mineral compositions, appreciating taste differences, or supporting sustainable brands, water is no longer just a basic beverage. On World Water Day, experts like Iyer remind us that what we drink deserves as much attention as what we eat.
Water sommeliers also highlight how hydration can vary based on the type of water consumed. The body absorbs certain mineral-rich waters more efficiently, making them a preferred choice for athletes and individuals with high hydration needs. Electrolyte-rich waters, for instance, can help replenish lost minerals after intense physical activity, while naturally alkaline waters are believed to aid in reducing acidity in the body. The balance of these elements contributes to overall wellness, making water a functional beverage rather than just a thirst quencher.
Cultural preferences also play a role in water selection. In Europe, people often prefer sparkling mineral water with meals, while in Asia, still water with a softer taste profile is more popular. In India, traditional wisdom has long advocated for drinking water stored in copper vessels, which is believed to have antimicrobial and digestive benefits. Water sommeliers help bridge these cultural differences by educating people about how historical practices align with modern scientific understanding.
The growing interest in fine water has led to global competitions where different brands are judged on taste, texture, and purity. The Fine Water Society, for example, organizes tastings where sommeliers evaluate water just as they would wine, considering factors like mouthfeel, aftertaste, and overall balance. This movement is pushing more brands to focus on the quality of their sources rather than just packaging and marketing.
As more people become aware of the complexity of water, the demand for quality drinking options is expected to rise. The shift from treating water as a basic necessity to appreciating it as a premium product reflects a larger trend in mindful consumption. Whether it’s understanding the minerals in a bottle of spring water or making eco-friendly choices, water sommeliers are shaping the way people think about the most essential element of life.
