Still Water

What is Still Water? Still Water is bottled drinking water that is not carbonated, defined principally by the absence of the dissolved carbon dioxide that gives sparkling water its fizz. It is sold in several commercial categories — natural mineral water, spring water, purified water, distilled water, and groundwater or well water — each with its own source and processing rules. For wine drinkers, still water plays a quiet but essential role at the table: it cleanses the palate between sips, supports hydration during a tasting, and lets the flavors of the wine come through without competing bubbles. With more than 4,000 mineral water brands worldwide, the category is far more varied than it first appears.

Categories and Sources

The most prestigious category is natural mineral water, which must come from a geologically and physically protected underground source and be bottled directly at that source while retaining its essential mineral composition. Spring water, by contrast, is defined as water that comes from an underground formation from which water flows naturally to the Earth's surface. Purified water — produced by distillation, deionization, or reverse osmosis — is functionally still water but, under both US and EU rules, cannot legally be labeled as mineral or spring water.

Regulation reflects this hierarchy. In the United States, the FDA requires mineral water to contain at least 250 ppm of total dissolved solids drawn from a protected underground source; below that threshold the label is not permitted. In the European Union, Directive 2009/54/EC governs natural mineral water and limits treatment to the removal of unstable elements such as iron, manganese, sulfur, and arsenic. No minerals may be added, and only carbon dioxide can be introduced — and only by physical methods, which is precisely how a sparkling version of an otherwise still water is made. FDA rules also state that bottled water cannot contain sweeteners or chemical additives and must be calorie-free and sugar-free.

Mineral Content and Character

Although still waters look identical in the glass, their mineral profiles vary considerably. Hardness is driven by dissolved calcium and magnesium ions: higher concentrations produce harder, more mineral-rich water, while lower amounts give a softer, lighter character. These differences influence mouthfeel and how the water interacts with food and wine — softer waters tend to feel neutral and rounded, while harder waters carry a discernible mineral edge.

Mineral content may also have health relevance. The World Health Organization has reported a correlation between consumption of harder, mineral-rich water and slightly lower cardiovascular disease mortality, with magnesium identified as a likely contributing factor. For everyday drinking and for pairing with wine, the choice between a soft spring water and a structured, mineral-heavy bottling is largely a matter of personal taste and the style of food on the table.