As of: March 18, 2024, 4:45 p.m
By: Laura Hindelang
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Everyone knows the wine sommelier, but very few people know the water sommelier.
The mineral water expert can perceive very subtle differences in taste.
Yes, he really exists – the water sommelier.
Similar to a wine sommelier, he is very familiar with water and its different flavor profiles.
“Water sommeliers see themselves as trained and competent advisors for the cultural drinks 'natural mineral water' and 'natural healing water',” says the website of the
Water Sommelier Union
, the official association of this unusual profession.
There are around 250 water sommeliers working in this country.
A water sommelier tastes subtle differences
Why does the supposedly neutral drink need a specialist?
Because not all water is the same.
As the name suggests, mineral water contains a wide variety of minerals.
These determine what becomes of the transparent liquid and are partly responsible for the quality of mineral water.
The magnesium content, for example, determines the sweetness, the sodium content determines the salty taste and calcium “makes your mouth feel slightly dry,” explains Peter Schropp, managing director of the Water Sommelier Union, in an interview with the
Süddeutsche Zeitung.
The composition of the minerals makes the drink better or less suitable for accompanying food or for mixing in fruit juices.
Describing the taste of water is anything but easy – it takes a lot of practice.
© Becker&Bredel/Imago
That's why there is a need for experts "who can highlight and explain the exciting and interesting aspects of the valuable water during consultation and tasting," informs the
Water Sommelier Union website.
The taste characteristics only differ minimally, so it is not easy to test water.
It takes a lot of experience, explains Martin Metzinger, who is not only a water sommelier but also a beer sommelier. “It is not uncommon for beer to be viewed as more interesting.
Water is often underestimated – even by some gastronomy experts,” he tells the
Frankfurter Allgemeine Zeitung.
Mineral water is a staple – and a trend product
The water sommeliers can be used in various areas of activity.
The Vilsa
mineral water company
lists the following options:
Hotels and restaurants:
He informs guests about the location's mineral water menu and recommends the right mineral water for food, wine and coffee based on the guests' preferences.
A tasting can also be part of the professional advice.
Beverage trade:
In the trade, a water sommelier explains the different types of water.
As a qualified contact, he helps with the selection by informing customers about the categories “natural mineral water”, “natural healing water”, “spring water” and “table water”.
Mineral fountains:
Because they know the taste properties of mineral waters well and can describe them accurately, the sommeliers at the mineral fountain company help with marketing.
They also advise customers from the retail and catering sectors.
Events:
Water sommeliers also conduct tastings at trade fairs.
For example, on behalf of mineral water brands or as representatives of their professional association
Water is a trend product, emphasizes water sommelier Armin Schönenberger in an interview with the
Frankfurter Allgemeine Zeitung.
Due to the new health awareness, the drink is experiencing a renaissance.
Water has always been a staple food, says his colleague Metzinger.
Mineral water is “the crown, a cultural asset”.
And nowhere in Europe is the quality and variety of mineral water as high as in Germany.
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The selection in the supermarket is huge.
Armin Schöneberger advises paying particular attention to the minerals in addition to the taste.
If you're prone to muscle tension, you should, for example, choose water with more magnesium; if you want to do something for your bones, you should pay attention to calcium, says the expert.
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Training to become a water sommelier only takes a few days.
In Germany, those interested can complete the course at the Doemens Genussakademie in Gräfelfing.
According to the industry magazine Falstaff, the contents of the course are
:
Water diversity
Definition and legal basis
Minerals and nutritional physiology
Market and marketing
Mineral water tests
Mineral and healing water sensors
Water and wine
Excursion to mineral spring companies
Water is very underestimated, says association boss Peter Schropp in an interview with the
Süddeutsche Zeitung
.
“It is a very important commodity.” That is why it is an elementary task of the water sommelier to increase awareness and improve appreciation for the staple food.