Food and wine pairings are a thing of the past, with gourmands and libation lovers finding a final frontier to conquer. Wine-water-food pairings are the latest thing in a truly grand gastronomic experience – so much so that it has given rise to the first wave of water sommeliers skilled in the arcane rites of harmonisation, the newly-coined term for the process of expert food-wine-water pairings. So here are our harmonisation tips for beginners:

Fresh and fruity white wines – The simple and fragrant characteristics of these wines are best matched with naturally still artesian mineral water, such as ORO.

White barrel-aged wines – The contact with wood enhances the fruity aroma of the wines, making them a perfect pair for a still mineral water, such as Acqua Panna, which has its own light and smooth tones.

Full-bodied red wines –The high tannin content of these wines harmonises well with a sparkling water that has a complex personality of its own, with S.Pellegrino being a good bet.

Rosé wines – Fresh and light rosés are best blended with a still water, such as Nordaq Fresh. If the alcohol content is high, however, ORO or S.Pellegrino sparkling water might be a better fit.

Vintage champagnes – Vintage champagnes and classic sparkling wines must only be complemented with still mineral water. Sparkling water will only add to the fizz, creating an unwanted bloated sensation among the diners.

Text: Suchetana Mukhopadhyay