Luigi Bormioli Catalog de prezentare 2018 | Page 70

Each water
has its own taste
mineral waters
Mineral waters are not all the same, they can vary in taste and personality, just like wine.
Taste and personality depend mainly on the degree of mineralisation, although the taste of
water can be modified by the percentage of the carbon dioxide added. Lighter mineral waters
are not easily identifiable; waters that are not identifiable at all have few milligrams of dry
residue whereas a higher presence of dissolved salts and the type of water control give them
a precise identity: some waters, in fact, present a pleasant sour note, others leave a sensation
of lightness and freshness while some others have a calcareous or bitter aftertaste. As far as
effervescence is concerned, sparkling mineral waters, present a wide range of perlage which is
the result of the amount of gas in the water.
Interestingly to know, “organoleptic inert” (very little taste) waters are generally preferred at
home, whereas in restaurants are usually served tastier and more flavoured waters.
tonic water
Tonic water consists of water with the addition of carbon dioxide, sugar and natural flavours,
including quinine that gives it its typical bitter taste. The combination of these elements confer to
the product its typical bittersweet taste. Tonic water can be consumed as is (possibly with a slice
of lemon) or as an aperitif and thirst-quenching drink, generally must be drunk cold. In order to
contrast the marked bitter taste other aromatic drinks are largely used such as gin: the famous
long drink “gin tonic’.
Curiosity
Tonic water, due to the presence of quinine, has fluorescent properties when exposed to ultraviolet
rays.
The right glasses:
palace hydrosommelier
Similar to wine tasting, simple rules need to be followed in order to enhance the taste of
mineral waters. Still mineral waters should never be drunk cold; the low temperature, in fact,
has an anesthetic effect on the taste buds and repressing the organoleptic characteristics of
the water. On the contrary, (natural and non-natural) sparkling waters should be drunk cold
and are recommended with seasoned food: effervescence helps “clean the mouth” and favours
digestion.
ORGANOLEPTIC PARAMETERS OF MINERAL WATERS
CLARITY Water must be perfectly clear and transparent.
COLOUR Water must be colourless with little bluish reflection.
EFFERVESCENCE Large bubbles indicate a high percentage of gas, medium sized bubbles
correspond to an average quantity of gas whereas small bubbles are
associated with a low presence of gas.
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SMELL Water must not release any unpleasant smell. In certain cases, waters can
have a sulphureous smell, this is due to the volcanic area of origins.
TASTE The taste of good quality water is pleasant and is due to the salts and gas
dissolved in it. Water is defined as tasteless or having a delicate taste. During
water tasting bitter, sulphureous, calcareous or acidic flavours might be
perceived.
a) Stemglass for sparkling
mineral water (with a
special treatment aimed at
enhancing bubbles) b) Tumbler for still mineral
water. c) Tumbler for tonic water:
This stemglass has been
designed so not to alter the
cool temperature of the water
with the hand. By holding the
stem between the thumb and
the index finger it is possible
to observe the clarity of the
water and the development of
the bubbles without touching
the bowl with the hands. It has almost the same shape
of the bowl of the stemglass
for sparkling mineral waters.
Very elegant, suitable for the
“mise en place” together with
the Palace range elegant wine
stemglasses. Slim shape, slightly curved in
rim with 14° inclination in
order to enhance the bitter
aftertaste of the drink.
The diameter of the glass bowl
and its shape are such as to
maximise the taste perception
of the different sparkling
mineral waters.
Mouth diameter designed
to allow for an appropriate
inclination of the head to make
sipping easier without any
lemon’s slice and/or ice used in
the beverage interfering.
Tumbler also suitable for
“gin&tonic” and “vodka &
tonic”.
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