The premise, in six words: water has terroir the way wine does. Where it rises, what rock it passes through, and how long it spends underground all leave a signature you can taste. That signature is written on the label as a mineral analysis. Here is how to read it.
TDS: the headline number
Total dissolved solids (TDS), measured in milligrams per litre, is the total mineral content dissolved in the water. Low TDS reads as light, soft and clean. High TDS reads as firm, structured, distinctly mineral. Neither is better — it is a matter of what you want on the table and with which food.
The minerals that matter
- Calcium gives body and a rounded mouthfeel.
- Magnesium adds a firm, sometimes faintly bitter edge that structures the water.
- Bicarbonate softens and balances, and shapes how a sparkling water feels.
- Sodium, in some springs, lends a saline lift.
Light to bold
A very light water — think a soft Acqua Panna or a delicate spring water — flatters food without competing. A boldly mineral water like Vichy Catalan has presence and stands on its own. Reading TDS and minerals lets you choose on purpose rather than by brand recognition.
Put it to use
Once you can read the analysis, the whole index opens up: you can pick a light still for a tasting menu and a bold sparkling for a rich table, and know why each works. Start with the specialty range, where mineral character is the whole point.