The art of water sommelier Pat Eckert has set itself the task of to bring the diversity and quality of water to life. As a water sommelier, he understands the subtle differences that different sources and their geological conditions produce. Water is not just water; it is a reflection of its origin and its journey through layers of rock and minerals, that naturally filter and enrich it. 
The art of water t asting Water tasting, similar to wine , requires a fine sensory perception and an understanding of the different properties of water. Here are the key aspects to consider when tasting water:
- Look: Clarity, color and bubble formation provide the first visual indications of the quality of the water.
- Odor: A good water should smell neutral, without unpleasant or chemical odors. Water with a higher mineral content can certainly develop its own odor, sometimes earthy, woody or natural , to pharmacy-like odors at high concentrations.
- Taste: The mineral composition of the water influences the taste. Notes of sweetness, saltiness, bitterness and acidity can be perceived.
- Texture: The mouthfeel, how soft or hard the water appears, plays an important role. A high mineral content often gives the water a”richer” texture.
- Aftertaste: A lingering, pleasant aftertaste is a sign of high-quality water.
The water experience: Pat Eckert and the world of extraordinary spring waters In a world, in which water is often seen as an everyday commodity, the work of water sommelier Pat Eckert stands out impressively. With his project colorsofwater.de project, he invites us to rediscover and appreciate water as the elixir of life. Every water tells a story, characterized by its terroir, similar to fine wines . But what makes good water? What makes “good water” Eckert’s expertise includes the sensory analysis of water, in which he evaluates taste, smell and texture. He emphasizes that good water should not only be pure and clear, but must also have a harmonious mineral content. It should invigorate the palate without being overpowering, and subtly support the aromas of food and drinks. The right water for fine dining: Aqa Finelli An outstanding example of high-quality water is of high-quality water is Aqa Finelli, which is extracted in Königstein at the foot of the Feldberg. The renowned Haderheck spring, which was discovered in the 1960s as a source of healing water, is the origin of this special water. Aqa Finelli is bottled by hand to preserve its purity and quality. The mineral composition of this water subtly enhances the flavors of food and wine and wines and rounds off the taste experience, without pushing itself to the fore.
Other recommended waters from Pat Eckert’s range:
- Voss Still (Norway): An extremely pure water from the underground springs in Iveland. Soft and velvety in the mouth, perfect for sophisticated gastronomic experiences.
- Fiji Natural Artesian Water (Fiji): This water comes from the Yaqara Valley and is is known for its high silicon content, which gives it a soft texture and a slightly sweet taste.
- Evian (France): A classic from the French Alps, balanced in mineral content, light and refreshing, ideal for daily enjoyment.
- Gerolsteiner Sprudel (Germany): A mineral-rich water with natural carbon dioxide from the Volcanic Eifel. Sparkling and refreshing, ideal as an accompaniment to hearty dishes.
- Nevas Water (luxury water from Germany): A combination of spring water from different regions of Germany ensures unique mineralization and a harmonious taste. It is slightly sparkling and delicately carbonated. The luxurious packaging in champagne-style bottles makes it a decorative element on any festive table.
- Hildon Natural Mineral Water (England): This water from Hampshire is characterized by its clarity and balanced mineral content. Elegant and mild in taste.
- Vichy Catalan (Spain): A highly mineralized water with a high sodium content and natural carbon dioxide from Catalonia. Intense in taste and ideal with hearty dishes.
- ROI (Slovenia): A unique water with exceptional mineralization and a complex taste. It has been bottled since the 15th century.
- Haage (Estonia): This water won four awards at this year ‘s Fine Water Summit and impresses with both its design and quality. impresses with both its design and its quality.
- Selters: A traditional, mineral-rich water that is ideal for the catering trade.
- Vytautas (Lithuania): A remarkably mineralized water with a unique salty note, almost reminiscent of the taste of lemonade.
“As a passionate water sommelier, I explore the fascinating world of water with expertise and dedication. My goal is to offer you a unique and enriching water experience where you will discover the diversity of water in all its facets.” ~ Pat Eckert
>https://youtu.be/K2XnlBUvNt0 Water as an experience for the senses The art of water tasting opens up new horizons and shows that water is not just a thirst quencher, but can be an experience for the senses. With Pat Eckert as our leading expert, we can learn to appreciate the subtle nuances and diversity of water. The types of water he recommends offer an exclusive selection for every taste and every occasion. Immerse yourself in the world of water and discover the subtle differences that make each water unique.
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