Water, often dismissed as a simple, tasteless beverage, is undergoing a transformation thanks to a distinct group of passionate professionals known as Water Sommeliers. Water sommeliers are the pioneers of a unique profession that challenges perceptions and opens doors to a world of water waiting to be explored. Their expertise not only elevate the dining experience but also foster a deeper understanding of water’s significance in our lives.

We chat to certified Water Sommeliers, Candice Jansen, a passionate advocate for making water an exciting topic, and Nico Pieterse, an internationally certified water sommelier from the picturesque Franschhoek, exploring their efforts to rewrite the narrative surrounding water, educate the public, and learn how these experts are reshaping our relationship with the most fundamental element of life.

The journey to becoming a Water Sommelier

Nico’s journey into the world of water sommeliering began with a craft brewery  – a business that unveiled the profound impact of water on the quality of beer. “Bad water equals bad beer. Good water has the opposite effect,” he says. This revelation sparked his passion for water, leading him to pursue a career dedicated to its appreciation and education.

Nico Pieterse

Candice is not only an advocate of water but also a curator of water menus for hotels and restaurants. Her journey into the world of water sommeliering was born out of a deep-rooted desire to give water the recognition it deserves. She noticed that, despite being essential for our survival, water often went unnoticed and unappreciated in our lives. Determined to change this, Candice set out to make water interesting, relevant, and exciting for everyone.

Educating customers

One of the key responsibilities as a water sommelier is to educate customers and diners about the diverse world of water and help them make informed choices.

Candice explains, “Everybody uses and consumes water; therefore, we all have experiences, habits, and perceptions of water. When we start talking about water in relation to topics that apply to our individual lives, water starts to matter. The concept of a water menu introduces several types of water, each with individual tastes and profiles, and where patrons can now learn about minerals, where water comes and what makes each of them special. We are then able to translate this conversation into how we understand the water in our homes and how we shop for water. Making conscious decisions as we go. ”

Nico adds, “Every water comes from a unique source, has a wonderful story and immediately creates an emotional connection.” He gives an exciting example, like water from Greenland that fell as snow more than 100,000 years ago, long before human pollution could have any effect. This story and experience transform water into more than just a thirst quencher; it becomes part of a memorable culinary artifact.

Taste and quality

In evaluating a water’s taste and quality, Nico looks at various characteristics, with Total Dissolved Solids (TDS) being the most important. “The higher the TDS in natural mineral water, the more hydrating the water,” he says. He also pays attention to nitrate levels (No3), an indicator of pollution around the water source, and considers the sparkle, from big bubbles to light carbonation.

Contrary to the idea of “premium water” or best water. Candice says, “Each person has individual taste preferences, and the goal is to find water that aligns with personal preferences while understanding the choices being made.” Additionally, she highlights the importance of water having nutritional value in the form of essential minerals.

The art of water pairing

Creating a water menu for a restaurant or event is not a simple task. Nico’s selection process includes factors like taste, mineral content, carbonation levels, and packaging material. He matches water to the style of the food or menu, opting for still water to accompany food and wine, while reserving sparkling water for culinary pairings due to its potential effect on the taste of wine.

“Water menus are curated to align with the type of establishment, the restaurant’s philosophy and the story and history of water,” says Candice. Whether it’s a special event offering a guided tasting session with engaging conversation or everyday dining, various factors such as ice, stemware, temperature, and the water source are meticulously considered.

Candice Jansen

Facing scepticism

Facing scepticism about the concept of water tasting is not uncommon in Candice and Nico’s line of work. Many people find it hard to believe that water can have distinct tastes.

Nonetheless, Candice says that this scepticism is welcomed and expected. Her approach is to provide individuals with the opportunity to engage with different types of water and explore their unique tastes. She emphasises that water tasting isn’t about convincing guests; it’s about giving them first-hand experiences with different types of waters, which usually leads to a realisation that water indeed has different tastes.

Debunking myths and misconceptions

Nico wants to clarify that not all water is alike, saying, “Water is not just water,” and that each water, from different sources has unique qualities. Another common misconception involves the expiry date on plastic water bottles, which is, in fact, for the bottle itself, not the water.

One common myth Candice frequently addresses is the assumption that all bottled water is the same. “Some are natural, some are sourced from the municipal tap.” She says

What does the future of being a Water Sommelier look like?

While the profession is relatively new, it has made significant strides in raising awareness about the value of water and the need to protect its sources.

Nico and Candice envision a promising future for water sommeliers, saying that their role is integral to the epicurean experience, paving the way for a newfound appreciation and understanding of water, the essence of life.

“The future most certainly consists of other passionate individuals who love water as much as I do, and who will carry the torch!” says Candice.

For the latest updates in the dynamic world of water, be sure to follow Candice and Nico on Instagram.