S. Pellegrino and acqua panna
Mineral waters and their characteristics
By José Ulises Sandoval @drsalsamx
For many it is somewhat intimidating to a wine tasting. Although it is not required special skills to appreciate them, maybe the trick is to find the right words to describe its characteristics and tactile sensations, but serve as a step to say, this can be achieved with a little practice and a guide that would enable him to discern the sensations. This comes up a fun tasting in which I participated few weeks ago and it was much more challenging than any other tasting of wines, here the object of study was the water.
With the guidance of María del Mar Sánchez, manager of brand S. Pellegrino and Acqua Panna perform an enriching trip and maybe drink less attention we give it but that we should simply because it is the companion natural of any wine tasting or food pairing.
In a tasting comparison of six waters, some carbon dioxide gas, we started to appreciate the qualities and advantages of each one of them, say, to harmonize with certain foods or white or red wine for example.
Among the general facts that Mary of the Sea we shared are the fact that Mexico is among the main countries-consumers of bottled water of the world although not necessarily toguides dining. In the opinion of experts in the topic, there are waters with different applications: digestive, mixers, journaling and dining.
And already entering the classifications of the water, can be say that they are the waters purified and the minerals. The waters purified are the most consumption in the country and are those that are extracted from any body of water and go through a purification process which can be osmosis, filtration, carbon, chlorine, or other methods. It is said that they are “backwaters” –although it is a somewhat disturbing term – because it desmineralizan and mineralize according to a formula that has been defined by the producer. That is to say, that the minerals it contains are added.
The water purified can be carbonated or non-carbonated, which also added carbon dioxide.
On the other hand we have the mineral waters, with or without gas, but that share a source that is filtered by different layers of the earth that they are contributing their mineral properties. The duration of this process can be very long, for example, for the water Sta Maria passed ten years, for the case of Acqua Panna and Perrier, ten years. However for the case of S. Pellegrino, the filtering process is 30 years, hence its load of minerals and complexity.
S. Pellegrino and Acqua Panna have been created in conjunction with Giuseppe Vaccarini, Best Sommelier of the World in 1978, a treaty concerning the analysis of the water and its harmonization from the gastronomic point of view, that add up to now three volumes of the so-called “Water Codex”. The fame of S. Pellegrino is prior even to 1899, the year of the creation of the company, as the small village in Bergamo Italy was already famous for the thermal waters of the spring of San Pellegrino and its health benefits to attract the european aristocracy of the time. Today it is a symbol of italianness as other well-known brands.
Acqua Panna is acquired by S. Pellegrino in 1957, located in the Tuscany has a very different history linked to the family of the Medici, as it was part of the rest house of this prominent family the Villa Panna where it comes from this mineral water.
The tasting was very interesting because it seldom pays attention to such details as color, aromas and sensations on the palate of the water. The Acqua Panna that is not gasified was struck by their purity and ability refreshing, while the S. Pellegrino for its fine bubbles and more complex flavors.
The card of evaluation of waters of the Water Codex evaluates several characteristics of the product and try to make a judgment as objective as possible in something as subjective as perceptions of the five senses:
- Freshness: taste Perception nice natural water.
- Effervescence: the Number and size of the bubbles.
- Clarity: Lack of particles in suspension and transparency of the water.
- Unpleasant odors: olfactory Perception of unpleasant smells.
- Acidity: Perception of freshness that you feel at the time that the mouth is filled with water and posterior to the tragus.
- Flavor: Perception that comes from the different minerals and salts.
- Structure: overall Assessment of the complexity of the body and richness of the water.
- Light: Ability to sit “softly” on the taste buds.
- Smoothness: taste Perception that is typically be delicate, tonic and almost velvety.
- Balance: A sense of involvement thanks to the existence of harmony among the different taste perceptions.
- Persistence: Duration of the different perceptions, olfactory and gustatory on the nose and in the mouth.
To know and appreciate these features of the waters and choose appropriately can be key in a pairing since, without a doubt, the water affects the experience when tasting food, wine or any other beverage that is between game.