TASTING NOTES (Points in braquets)
1. Kuohu Deep Rock 200 (5/5)
The water filtered by the 3 billion years old bedrock in Kuohu village at Petäjävesi in the middle of Finland. The artesian water comes from 200 metres depth in the natural spring.
Taste: Broad and viscous, velvety smooth, oily-like, tranquil water with good weight on palate.
An effect on wine after rinsing the palate with water:
Krug Grande Cuvée 163ème Édition Brut
The water rinsed the palate, but in the aftertaste the flavours of Krug were echoing.
Bollinger R.D. 1996
The water rinsed the palate, but in the aftertaste Bollinger flavours were echoing harmoniously.
Trimbach Riesling Cuvée Frédéric Emile 2002
The water rinsed the palate, but in the aftertaste wine was still showing its character.
Pierre-Yves Colin-Morey Chassagne-Montrachet 2008
The water rinsed the palate, but wine showed still well the buttery and fine spicy oaky characteristics in the aftertaste.
Torbreck RunRig Shiraz 1998
The water cleared the palate but left the wine’s delicious spiciness and elegant flavours lingering harmoniously in the long aftertaste.
2. Icelandic Glacial (4+/5)
The water is filtered slowly for 5,000 years through lava rock in natural spring Ölfus, which is the world's largest natural spring.
Taste: Fresh, tranquil and smoothly soft water that refreshes the palate and has a lingering aftertaste.
An effect on wine after rinsing the palate with water:
Krug Grande Cuvée 163ème Édition Brut
The acidity in champagne was slightly amplified and the aftertaste was disappearing.
Bollinger R.D. 1996
The sensation of acidity and yeastiness in champagne stood out and the aftertaste remained slightly austere.
Trimbach Riesling Cuvée Frédéric Emile 2002
The intensity of the wine was strong enough to carry still on in the aftertaste.
Pierre-Yves Colin-Morey Chassagne-Montrachet 2008
The aftertaste of the wine turned bit more woody.
Torbreck RunRig Shiraz 1998
The richness of the wine with lingering aftertaste managed to still shine through in the end. The tannins were slightly more accentuated.
3. Voss (4/5)
The water is filtered by the rock and ice in Vatnestrøm village in southern tip of Norway.
Taste: Fresh, crisp and soft water that refreshes the palate and lingers long in the aftertaste.
An effect on wine after rinsing the palate with water:
Krug Grande Cuvée 163ème Édition Brut
The fresh acidity in champagne was slightly muted by the water and the aftertaste of champagne turned out less vibrant.
Bollinger R.D. 1996
The fresh acidity in champagne was slightly muted by the water and toasty yeastiness of champagne took a stand in the aftertaste.
Trimbach Riesling Cuvée Frédéric Emile 2002
The wine showed its flavours still in the aftertaste despite wine felt bit heavier after the water.
Pierre-Yves Colin-Morey Chassagne-Montrachet 2008
The aftertaste of the wine showed less vibrant and vivid after the water.
Torbreck RunRig Shiraz 1998
On aftertaste the wine showed more heavy ripe fruit notes and less vibrancy.
4. Vellamo (3/5)
The water from the Ice Age comes from the morene ridges of Salpausselkä in Finland from naturally mineral rich spring in Heinola, Finland.
Taste: Rich and round alkaline water on palate with intense yet subtle mineral texture.
An effect on wine after rinsing the palate with water:
Krug Grande Cuvée 163ème Édition Brut
The mineral rich alkaline water rinsed the palate enhanced the champagne’s mineral sensation on aftertaste.
Bollinger R.D. 1996
The water rinsed the palate and boosted yeasty and nutty flavours of Bollinger in the aftertaste.
Trimbach Riesling Cuvée Frédéric Emile 2002
The water stripped delicately the wine from its flavours, leaving mouthdrying mineral aftertaste.
Pierre-Yves Colin-Morey Chassagne-Montrachet 2008
The intense mineral content of the water enhanced the oakiness in wine flavours and left mouthdrying aftertaste.
Torbreck RunRig Shiraz 1998
The water rinsed the rich wine flavours on palate and highlighted its tannins, toastiness and spiciness.
5. Nordaq (2.5/5)
The Swedish patented tapped and capped on-site filtered water technology to provide premium, sustainable end-to-end water solutions Taste: Fresh, gentle and tranquil water that refreshes the palate.
Taste: Fresh, gentle and tranquil water that refreshes the palate.
An effect on wine after rinsing the palate with water:
Krug Grande Cuvée 163ème Édition Brut
The water rinsed the palate gently but shortened the aftertaste of the champagne.
Bollinger R.D. 1996
The water rinsed the palate gently but shortened the aftertaste of the champagne.
Trimbach Riesling Cuvée Frédéric Emile 2002
The water rinsed the palate gently but reduced the flavours of the wine.
Pierre-Yves Colin-Morey Chassagne-Montrachet 2008
The water rinsed the palate gently but brought up the phenolic of the wine in the aftertaste.
Torbreck RunRig Shiraz 1998
The water rinsed the palate gently but made the aftertaste bit harder with tannic and oak sensation.
6. Aqua Panna (2/5)
The natural spring water that filters through the gently rolling Apennine mountain hills in north of Florence in Tuscany.
Taste: Fresh, alkaline water that refreshes the palate and has a lingering aftertaste.
An effect on wine after rinsing the palate with water:
Krug Grande Cuvée 163ème Édition Brut
The acidity in champagne was slightly amplified and the aftertaste was disappearing.
Bollinger R.D. 1996
The sensation of acidity and yeastiness in champagne stood out and the aftertaste remained slightly austere.
Trimbach Riesling Cuvée Frédéric Emile 2002
The intensity of the wine was strong enough to carry still on in the aftertaste.
Pierre-Yves Colin-Morey Chassagne-Montrachet 2008
The aftertaste of the wine turned bit more woody.
Torbreck RunRig Shiraz 1998
The richness of the wine with lingering aftertaste managed to still shine through in the end. The tannins were slightly more accentuated.
7. Fiji (1.5/5)
The artesian water that is slowly filtered by volcanic rock from Viti Levu island in Fiji.
Taste: Round, moderately hard alkaline water that has a stuffy plastic bottle nose. Less refreshing sensation compared to other waters.
An effect on wine after rinsing the palate with water:
Krug Grande Cuvée 163ème Édition Brut
The water rinses the palate but amplifies the phenolics in champagne and leaves a bit blunt aftertaste.
Bollinger R.D. 1996
The phenolic sensation of champagne stands out and the aftertaste is subdued and arid.
Trimbach Riesling Cuvée Frédéric Emile 2002
The water rinses the palate and aftertaste leaving the wine muted.
Pierre-Yves Colin-Morey Chassagne-Montrachet 2008
The water accentuates the oak and toasty notes of the wine and the finish is stale.
Torbreck RunRig Shiraz 1998
The water rinses the palate and breaks the aftertaste of the wine leaving the mouthdrying tannic sensation on palate.
8. Evian (1.5/5)
The water from Evian-les-Bains on French Alps filters through glaciers and rocks for 15 years before being bottled.
Taste: Fresh, mineral intense water that refreshes the palate and has a gently mineral yet quite neutral aftertaste.
An effect on wine after rinsing the palate with water:
Krug Grande Cuvée 163ème Édition Brut
The water hardens the sensation on palate and the aftertaste of champagne is overtaken.
Bollinger R.D. 1996
The water rinses the palate but generates austerity in the aftertaste.
Trimbach Riesling Cuvée Frédéric Emile 2002
The water rinses the palate and restrains the aftertaste of the wine leaving a mouthdrying finish.
Pierre-Yves Colin-Morey Chassagne-Montrachet 2008
The mineral content of the water enhances the mouthdrying oaky and spicy characteristics of the wine and the shortens the aftertaste of the wine.
Torbreck RunRig Shiraz 1998
The water highlights the phenolics of the wine on palate leaving a mouthdrying finish with tannic sensation on the palate.
