Sophia Khatsenkova 7:44 p.m., October 30, 2021

Mineral water, spring water, filtered water ... Water is essential to life; we are moreover 60% of it.

But she is often the forgotten one at the table as in the kitchen.

So what is the difference between spring water and mineral water?

Answer with Philippe Faure-Brac, elected best sommelier in the world in 1992. 

Are you more Vittel or Evian?

You don't have to be a sommelier to appreciate and talk about the taste of water.

Can it be tasted like wine?

To talk about it, Laurent Mariotte invited Philippe Faure-Brac, best sommelier in the world in 1992 and author of the award-winning book

Accords vins et mets 

(Ed. EPA) in the program "La Table des bons vivants" this Saturday. 

The different categories of water

The oldest is mineral water, the oldest.

Already in Greek, Roman and Egyptian times, it was water that had virtues highlighted.

Today, there are around 80 referenced mineral water sources in France.

Many have been recognized for both public utility and medical utility since the end of the 14th century.

Mineral water also corresponds to precise specifications.

It must be stable in its composition and it must not undergo any chemical treatment.

Bottling must take place on site, directly at the source.

On the other hand, spring waters are not stable in minerals, unlike mineral waters.

How to taste the water?

According to Philippe Faure-Brac, we can taste the waters because there are different structures.

Moreover, dry extracts, the minerals that remain when the water is evaporated are different and have an impact on the texture and especially the taste length.

For example, let's take three different waters: a Thonon (natural mineral water), a Contrex and a Hépar. 

Which water should I choose?

The Thonon comes from an alpine basin in Haute-Savoie.

In terms of taste, the Thonon is fresh and balanced.

"It does not catch on the tongue and it has a crystalline and rather airy side", explains the sommelier.

The Contrex which comes from the Vosges basin "is always a little heavier on the tongue", analyzes Philippe Faure-Brac.

Finally, Hepar, also native to the Vosges basin, is much more dense and disturbing than the other two. 

Which one should you choose?

"We all have our tastes, but you have to vary. You have to vary the intake and therefore getting used to water is not necessarily very beneficial for your health," he explains.