BRU - Marriage of Water & Wine

Regarding gastronomy, how to choose
the natural mineral water which will best
marry wine and keep the meal a feast?


Mineral Content

Research has shown that a certain level of minerals is required in order to keep taste buds alert. But salts cannot be too present or have a predominant metallic note and thus suppress other flavours.

Not enough minerals could also leave your throat dry. In fact, we already defined those principles in 1980, long before they were confirmed by recent research from America on the perception of mineral salts in natural mineral water.

In 1995, the FDA concluded:
Consistent with this tentative conclusion, FDA proposed that “mineral water” be defined as water containing not less than 250 ppm TDS. The agency requested comments on the proposed level of 250 ppm TDS in mineral water and stated that if  it received substantive data to support another minimum level, it would consider issuing a final rule with a different minimum level
The agency considers 250 ppm TDS a significant amount of minerals because at this level, the minerals, depending on the specific mineral content, begin to impart a particular taste to the water. Although minerals may impart some taste below this level, it is not the significant mineral taste that is characteristic of mineral water.


Total Dissolved Solids (TDS)

The Total Dissolved Solids in Bru natural mineral water make up 272.5 ppm, not counting silicium.  This makes Bru a natural choice for gourmets.  By way of comparison, Evian water contains 487 ppm TDS.


The absence of any strong taste

A certain level of minerals keeps your organoleptic senses alert but should not come mainly from a strong element that would suppress other flavours, as could be the case with calcium (Ca), magnesium (Mg), chlorine (Cl), natrium (Na) or sulphate (SO4). 
The ideal mineral water should thus be of a mixed bicarbonate type.

This means that the dominant anion has to be bicarbonate (HCO3-), an amphoteric element (which eases digestion), with cations any combination of calcium, magnesium and natrium (the latter, if possible, a bit less concentrated, since there is already so much of it in food).

Also to be noted is the obligatory absence of any traces of iron or manganese, both of which have an easily noticeable metallic taste, even by concentrations of only a few dozen micrograms.


The presence of Carbon Dioxide

It is difficult to define the ideal carbon dioxide content of a natural mineral water adapted to gastronomy, i.e. which level is necessary, useful and agreeable.

Our opinion is that such a water has to convey a message to each of our organoleptic senses:

1: Hearing:  It should be demanded that the bottle be uncapped on the table. The fizz of the water gets the party started. It tells you that the beverage you are served is alive and intends to be part of the fun.

Each time you pour natural mineral water in a glass, it releases a part of the gas it contains in a sound that is the expression of an intimate link.

2: Sight :  The fizz attracts the eye in a sort of game, in which we try to count each and every bubble and guess which will first surface in a bead. It has each of us staring in dizziness, like a child trying in vain to count falling snowflakes and dreaming. The rising bubble becomes spirit as it disappears. It is entertaining.

3: Smell :  As you bring the glass to your mouth, a light tickle cares- ses your nostrils. What is happening? It is the water trying to communicate in yet another way. A part of the gas that is lightly and regularly released by the water dissolves again in the inner membrane of the nose and triggers a local chemical reaction:

The light tickle in your nostrils is the expression of this reaction. It keeps your senses alert and makes your palate ready for the full, physical perception of water. 

4: Taste :  It is the time when water marries previous flavours and mingles with their precious balance. In fact, natural mineral water only begins to be appreciated towards the middle of the meal. You never start a meal with water. Natural mineral water is a companion to food: it helps you evacuate a few strong flavours or a mineral that is particularly present in a foodstuff or dish; it eases transition between fish and meat, white and red wine or even two red wines, to name but a few examples.

Thanks to its delicacy and slight fizz, Bru mineral water will never suppress gastronomic memories of a dish or wine you particularly liked.

5: Touch:  The French dictionary Le Petit Larousse gives us the following definitions:
Touch (v.) :   to be in physical contact with something or to become connected.
Touch (n.):   the ability to recognize the form and external state of bodies by feeling them with the fingers (there are five sensations : contact, pressure, heat, cold and pain).
Connection to water takes place through:
- Contact :  Water is a fluid and is thus rapidly perceived through contact; water has to be drunk, not kept in mouth.
- Pressure :  The feeling will be that of a slight depression. The physical contact between water and the body as well as the difference in temperature triggers the release of gas. The feeling of coolness is comparable to the one that arises when ether evaporates on the skin.
- Cold :  The coolness of the water comes from its temperature and is accentuated by the release of carbon dioxide.
The combination of those physical actions also serves to evacuate remains of food that might, in extreme cases, necessitate a toothpick.


Carbon dioxide level and fineness of the bubbles

At this stage, we are convinced that a water adapted to gastronomy has to be slightly sparkling, but which concentration of carbon dioxide does that refer to?

We should not try to play against nature’s rules. Research on naturally sparkling water shows us that some balances have to be respected.

It is recommended that Bru natural mineral water be bottled with its own natural carbon dioxide content, at the natural level of 4.4 g/l.

It is the respect of that balance that makes the beading water.


The neutrality of bicarbonates

We shall never insist too much on the necessity of having bicarbonates to help balancing carbon dioxide. Even after the latter is released, bicarbonates remain neutral with regards to organoleptic perception.


A constant composition

Let us state the obvious: natural mineral water keeps a constant composition through time. It is the only kind of water that offers such a guarantee.

Moreover, a natural mineral water that is naturally sparkling offers a guarantee of self-protection with regards to purity. Natural carbon dioxide is an inhibitor of bacteria development. Also, ground mineral water is confined or semi-confined, which means that it is able, through its pressure, to repel any flow that might try to contaminate it.


Bru naturally sparkling, natural mineral water
meets the requirements of gastronomy,
including organoleptic criteria, and
guarantees sufficient authenticity and purity.