As we’ve already seen in Living Fluidra, water is not tasteless; it has a wide variety of flavors and nuances. It´s true, however, that distinguishing between different kinds of waters can be complicated and is, therefore, a task reserved for highly-trained palates.
Knowing that each kind of water has its own characteristics and peculiarities, it makes sense that different kinds of water would go better with certain types of food.
According to Dr. Gosalbo, an expert water taster, ideally, there should be a progression in meals with different types of water to complement different dishes. For milder dishes, we would serve the least mineralized water. As the meal progresses and the stronger flavored dishes appear, the mineralization should also increase.
To illustrate this more simply, below we´ve prepared a short list of foods with the kinds of water that should accompany them in each case. Click on each card to discover the characteristics of the ideal water type for…