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TIP OF THE DAY: Steak & Mineral Water

A glass of mineral-rich bottled water can
substitute for a glass of wine. Photo by
Groveb | IST.

 

Many people enjoy a hearty glass of Cabernet Sauvignon or Zinfandel with a juicy steak.

But what about those who don’t drink alcohol, can’t have it at the moment, are the designated driver, and so forth?

A hearty mineral water can stand up to any steak. One we like is Ferrarelle, Italy’s #1 naturally sparkling mineral water which, along with another favorite, San Pellegrino, has fairly good national distribution.

The sturdy texture of steak mandates pairing with a full bodied mineral water—one that’s slightly salty with significant total dissolved solids (TDS), which provide each water with a unique flavor.

TDS is the breakdown of what percentage of the water is bicarbonate, chloride, fluoride, lithium, magnesium, potassium and other minerals (more about TDS). Spring waters, as opposed to mineral waters, have very low TDS, and their flavor is not heightened by tasty minerals that are naturally dissolved in the water.

 

At 43 milligrams per liter of potassium and 81 milligrams per liter of silica, Ferrarelle is even more distinctive in its composition. Most high TDS mineral waters have high levels of sodium and/or bicarbonates, which make the water taste saltier.

Ferrarelle is also rich in calcium, magnesium and fluoride (one liter is 2/3 of the suggested daily requirement of calcium). San Pellegrino is highest in suplhates, followed by bicarbonate and calcium.

If you enjoy mineral water, you may enjoy learning about how very different they are from each other.

Check out our Water Glossary and our Mineral Water Section.

 
  





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