The ancient Greeks already knew the healing properties of mineral springs, which were described by Hippocrates (physician and father of medicine), and often used them in their religious or propitiatory ceremonies. In the days of the Roman Empire, thermal springs were vital social places where citizens could indulge in a bath and drink the health-promoting "healing" water. Nowadays, many consumers are not aware of the true value of water for our lives. There are various factors that determine its properties: it is pH, content and "character" of dissolved carbon dioxide, different degrees of qualitative and quantitative mineralization. In addition, no water is identical to another, and each of them has its own personality and characteristics. In order to know the water better, it is necessary to carry out sensory and laboratory analysis, two studies that can support each other. Therefore, the ultimate goals of tasting water are many: to learn to appreciate this drink, to drink it in order to perceive its characteristics, to be able to choose which one would go best with wine and food, and last but not least, to describe it in such a way that we can as sommeliers to speak responsibly with knowledge. If you are interested in this topic, in the spring we are preparing a special online course Basics of Sommeliership, where graduates will learn comprehensive information about water, its tasting and its irreplaceable role in dining with food and wine. Those interested in the online course can write to us at e-mail: enovia@enovia.sk
Upozornenie / Warning