Sparkling mineral water is not one thing. The size of the bubble, its persistence, and the mineral backbone underneath it vary enormously from source to source. Here is how the classics compare.
Natural carbonation vs. added CO2
Some springs rise naturally carbonated; most bottlers then adjust the carbonation for consistency. What matters at the table is the result: the perlage, or bead, and how it carries the water's minerals.
The profiles
- San Pellegrino — a medium, refined bead over a firm Italian mineral base. The classic dining-room sparkling water.
- Perrier — a lively, assertive bubble and a crisp, dry finish. Distinctly French, distinctly recognisable.
- Vichy Catalan — a boldly mineral Spanish water with a saline edge; a water with real presence.
- Galvanina — an organic-certified Italian sparkling with a gentle, elegant perlage.
Matching bead to setting
A fine, quiet perlage flatters a tasting menu and does not compete with the food. A bold, insistent bead stands up to a rooftop event or a rich table. Neither is better; they are for different rooms.
Serve it right
Sparkling mineral water is at its best cold, in glass, poured fresh. Explore the full sparkling mineral water range, or read how to fit it into service in our restaurant water program guide.