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Saturday, December 8, 2007

The Basic Art of the Bubbly, part two

Since I began talking about how water tasting has become an art unto itself- I wanted to continue that with info on learning to appreciate the fine imported mineral waters out there. But remember- we are talking about naturally carbonated waters-not soda.

These waters are waters that come from springs and have a gentle and natural carbonation. Some of these naturally carbonated waters really aid digestion, have health benefits. They make a perfect choice to sip during Holiday meals to help digest.

Each mineral water in Italy comes from a different mineral spring and therefore has its' own characteristic . Some have a softer or harsher taste depending on the mineral content of the water. This is really influenced by the location and the age of the spring and other factors.

Some of the reasons to practice tasting and appreciating different mineral waters is that you will soon learn to distinguish between their characterstics. You will also be able to describe the qualities of specific waters and expertly pair them with wine and food.

Here are the steps on how to conduct a proper mineral water tasting:

Step 1- Pour

As soon as bottle is opened pour into water glass

Step 2- Taste

Sip a small sip (approx 2 tblsps) into your mouth. Let it remain on your tongue and then distribute it throughout your mouth. Notice the tastes and feel of the water.

Step 3-Observe

Raise your glass to eye level. Then lower glass to observe it from above.

Step 4-Smell

Raise glass up under your nose and then breathe in deeply.

Step 5-Second taste

Once again, take a generous sip of the water and let it linger on your tongue.


Cin Cin

Ciao for now!

Maria Liberati

If you are a wine aficianado or want to learn how to be one- come out to The Wine School in Philadelphia on March 13, 2008. I will be doing a class on the basics of Italian cooking with wine. To get more info or register go to or email me at us at

Home of the bestselling book:
The Basic Art of Italian Cooking by Maria Liberati, tm

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