Know your water

Source

The labels usually indicate the source of the water. "Purified” usually is municipal water that has been processed using distillation, deionization or reverse osmosis. "Artesian” water comes from an aquifer. "Spring” water bubbles naturally from a spring, or is extracted. The location of the spring will be identified.

Mineral qualities

The label should indicate Total Dissolved Solids, or TDS. This refers to elements dissolved in the water and can range from 0 ppm (parts per million), as in distilled water, to more than 3,000 ppm in some European waters. The higher the TDS, the more minerals and salts are present, suggesting a more distinct taste. In the U.S., only waters with TDS of at least 250 ppm can be called "mineral water.” No minerals may be added to this water. "Low mineral content” means the TDS is below 500 ppm. "High mineral content” is greater than 1,500 ppm.

Carbonation

In sparkling waters, carbonation varies from gently effervescent to aggressive and bubbly.

Carbonation is measured in milligrams of carbon dioxide and some labels will indicate the levels, from low (2 milligrams per liter) to high (10 milligrams per liter).

Tips for appreciating bottled water

Personal taste

Water preference will vary from person to person. But it also should vary meal to meal.

To discover what you like, experts suggest a vertical tasting. Sample several waters with different but related qualities, such as high and low mineral contents or low and high carbonation. Avoid coffee, alcohol, chewing gum, spicy foods and smoking at least 30 minutes before tasting. Don’t wear perfume, which can interfere with smell and taste.

Temperature

Water is best appreciated at 52 F. The nuances of great water can be masked by too much chilling. The easiest way to get the right temperature is to remove it from the refrigerator 30 to 45 minutes before serving.

Match the water to the food

Still (sometimes called flat) or lightly carbonated waters go best with meals. Avoid highly carbonated waters; gas at the table is pleasant for no one.

Heavily mineralized waters stand up well to meats and stews, while lighter waters pair well with fish and delicate dishes. A carbonated water with high mineral content can act like baking soda, making an excellent digestif.