Food, Wine & Water Pairing

The right water and the right wine for the meal: how to create the perfect love triangle ! 🤓 🙌🏼🍷

Food, wine and water pairings are on everyone’s lips. Are you a little lost? Don’t worry, we’ll let you in on what’s behind these culinary trends.

The original term of “food pairing” or “flavour pairing” comes from the idea of combining foodstuffs sharing key flavours because they are particularly well matched. We’ve considered pairings from the perspective of a wine lover and have also recommended a suitable mineral water in each case. Sooner or later the crucial question which wine and which water go with which food arises.

The ideal pairings

Earlier, the simple rule was that red wine goes with red meat and white wine with white meat, but that isn’t quite right. It’s more about ensuring that the flavours of the wine, the water and the food are in harmony. So what harmonises with what? For instance, red wines go well with pork and rosé pairs well with fish. Would a semi-sparkling or sparkling water be better suited? You could switch things around and treat yourself from time to time to a grilled steak accompanied by a glass of champagne  made from Pinot Noir or Pinot Meunier grapes. That may sound unusual, but the pairing tastes fantastic!

A harmonic pairing

When it comes to the symbiosis of water and wine, two factors are of particular importance for the overall result: how carbonated the mineral water is and the mineral composition. Gasteiner mineral water has a particularly well-balanced mineral composition and is therefore extremely digestible and flavour-neutral.

Thanks to its well-balanced mineral composition, Gasteiner is also the ideal accompaniment to wine. Did you know that water has as many different nuances in flavour as wine? For our purpose here, the mineral water – as an exception – should ideally play second fiddle and let the wine take centre stage so that its taste can be fully savoured.


Trimmings and desserts “on the side”

When it comes to food pairings, we consider dishes as a whole. Side dishes such as potatoes, rice or vegetables also have certain flavours that pair well with certain wines – or not, as the case may be. Chocolate and wine, for example, are a culinary dream team for those with a sweet tooth. Wonderful dessert combinations can be created that definitely have even greater potential in our opinion.

Take the plunge

You may not be an expert at the start, but you have all the thrill of trying your hand at something new. Beginning is always easy – nobody expects perfection. People’s tastes differ. Be bold and inspired to create new flavour combinations. By staying creative and curious, you will enjoy many great culinary experiences.

Here’s a short guide to help you with your first food, water and wine pairings:

Mineral water

Sparkling mineral water


Fruity white wines with subtle acidity, Grüner Veltliner, Pinot blanc; semi-sweet wines; the acidity is emphasised


For example: creamy goat cheese, quinoa, cashew, pear, celery

Semi-sparkling mineral water

Dry white wines, Riesling, Sauvignon Blanc; low-tannin red wines, Merlot, Blauer Zweigelt, Pinot noir; the acidity gains in freshness

For example: pulled pork, cabbage, apple, potatoes, horseradish

Still mineral water

Robust white wines with a hint of woodiness, Chardonnay, high-tannin red wines, Cabernet Sauvignon, Blaufränkisch; the carbon dioxide enhances the tannin effect

For example: saddle of veal, pumpkin cream, black salsify, port wine sauce


If mixing with a sparkling mineral water, pay attention to its mineral composition. Ideally, a water with low mineralisation would be served with a fruity, acidic wine.

For example: club sandwich, chicken, bacon, salsa, salad, tomatoes


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