Every drop, cup or bottle carries a geological story millions of years in the making. When rainwater filters through layers of earth and stone, it absorbs minerals that shape both its composition and its flavour. This natural process forms what we know as mineral water, a liquid that reflects the landscape it travels through.
Mineral Content of Water and their Taste
As water seeps into the ground, it passes through different types of rock, each contributing distinct minerals. Natrium, which comes from salt stone, imparts a characteristically salty flavour. Calcium, drawn from formations such as gypsum, lime, marble, slate, and dolomite, lends water a slightly acidic taste with a dry finish. Magnesium, originating in marble, slate, and dolomite, can taste either bitter or slightly sweet depending on concentration.
Smaller amounts of trace minerals also influence flavour. Iron adds a metallic and dull mouthfeel. Chloride contributes a lightly bitter and somewhat dry character. Sulphate offers a soft but bitter tartness. Hydrogen carbonate brings an acidic and intense mouthfeel that often gives sparkling water its refreshing edge. These mineral signatures make each water unique, just as terroir shapes wine.
Levels of the Mineral Content of Water
Mineral waters are classified according to their total mineral content, measured in milligrams per litre. Very low mineralisation includes anything under 50 mg per litre. Waters with less than 500 mg per litre fall into the low range. Medium mineralisation spans 500 to 1,500 mg per litre. Highly mineralised waters contain more than 1,500 mg per litre, and the most mineral-rich varieties contain more than 3,000 mg per litre. The mineralisation level directly influences flavour, mouthfeel, and suitability for pairing with wine.
Pairing Water with Wine
Just as certain wines harmonise with specific dishes, mineral waters can complement wine styles. The general rule for sparkling wines is to serve it with still mineral water. Light and sweet sparkling wines, such as Prosecco, pair best with water that has low mineralisation. Drier sparkling styles, such as Cava, benefit from medium mineralisation, while Champagne pairs beautifully with medium to high mineralisation and a higher calcium content.
For white wines, the suggested approach is the opposite. Sparkling mineral water pairs best. Fruity white wines with subtle acidity shine alongside medium mineralisation and higher carbonation. Fruity white wines with stronger acidity pair better with medium mineralisation and lighter carbonation. Fuller-bodied whites that have matured in wooden barrels, which often have more texture, match well with medium to high mineral content and restrained carbonation.
Still water is the recommended companion for red wines. Light and fruity red wines work best with low mineral still water or even lightly carbonated water. Fruity and full-bodied reds pair well with low to medium mineralisation, while powerful or tannin-rich reds, especially those aged in wood, are complemented by waters with medium mineral content.
Four Distinct Waters of Switzerland
Several Swiss waters highlight how origin shapes flavour.
Thermal Water, Bad Ragaz, St. Gallen Discovered around 1240, the thermal spring at Bad Ragaz has been channelled through a 4.2-kilometre pipeline since 1840. Emerging at 36.5°C, this healing water is exceptionally mild due to its low mineralisation. Its therapeutic benefits, which include soothing and preventative effects, are scientifically validated and officially recognised. The Grand Resort Bad Ragaz hosts water tasting sessions.
Valser Still, Vals, Grisons Sourced from the St. Paul’s spring at 1,815 metres, Valser Still is one of the highest natural springs in the Swiss Alps. With low mineral content, it offers a soft and gentle flavour and is suitable for preparing baby food. The brand draws from two springs of varying depths, which contribute to its different bottled varieties.
Appenzeller, Gonten, Appenzell One of Switzerland’s smallest mineral water producers, Appenzeller originates in Gontenbad at 900 metres. The water spends at least 25 years filtering through rock before reaching the surface. With a balanced blend of minerals and trace elements, it offers a harmonious and clean taste.
Eptinger, Eptingen, Basel Oberland Rising from a 417 metre deep underground spring in the Jura region, Eptinger is one of the deepest sources in Europe. Rich in magnesium and calcium, it is Switzerland’s most mineralised water and is especially suitable for athletes and beneficial for skin health.
There’s more to a glass of water than quenching thirst. It’s the liquid of life drenched in minerals from its source.
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