Not all water is the same

Tap water
- surface water
- chemically treated, chlorinated
- unknown quality of end source influencing taste and appearance

Mineral water
- protected groundwater source
- no chemical treatment
- sources are under strict supervision

Mineral water with special attributes
Similar to wines with special attributes which reflect the terroir's specificities, Korunní mineral water's distinctive taste is formed by the unique bedrock of the Doupov Mountains.
Wines with special attributes must come from a particular vineyard, just as Korunní mineral water comes from a particular location listed in the Official Journal of the EU and supervised by the Czech Spa and Spring Inspectorate (of the Ministry of Health).
And just as no sugar can be added to wines with special attributes, Korunní mineral water doesn't undergo any chemical treatment.
Mineral water fitting to be paired with wine
Water to be paired with wine should be tasty and refreshing without unpleasant aromas. The Wine Institute together with the Czech Sommelier Association and hydrogeochemistry experts independently assess the taste characteristics and composition of spring and mineral waters. The waters that pass the certification process obtain the ‘Water fitting to be paired with wine’ label.
mineralized
A drop better match with wine
Do you know what kind of water pairs with a particular type of wine? The degree of water mineralization is an important factor in wine pairing. Korunní mineral water is classified as lightly mineralized, and its taste characteristics don't disrupt the taste of wine.
Still water
pairs ideally and harmoniously with sparkling wines, light young white wines and rosés, but it's also fitting to be paired with fortified white wines because it enhances their taste.
Gently sparkling water
pairs in a balanced taste perception and harmony with medium-bodied white wines, sparkling wines, rosés as well as fortified red wines.
Sparkling water
is an excellent choice for both champagne or semi-sweet wine enthusiasts and professional degustators, because its properties don't disrupt or overpower their taste.

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