The best pairing on the table might be water.

Start with texture, then flavour.

Still and sparkling offer an easy first comparison: a quiet sip alongside a lively one. In the MICHELIN Guide’s sponsored interview with sommelier Thansith ‘Panda’ Wasinonth, he suggests still mineral water with delicate dishes and sparkling with richer, creamier plates. Think of that as one professional’s starting point rather than a rule for every meal.

At home, put both on the table with something you already love. Try the same bite with each glass. Does one combination feel more comfortable? Does the other make you want to return to the food? Your answer is useful even if someone across the table chooses differently.

Further reading MICHELIN Guide · Water Pairing 101 (in collaboration with Evian)

Three pairings to play with.

For flavoured water, follow an ingredient you can already taste in the dish. These are Riora’s suggested flavour experiments: an invitation to try a familiar ingredient in a different way.

• 01

  Fresh greens + Light

  Try mint, cucumber and lemon alongside a cucumber salad, herbed rice or a simple vegetable sandwich. Choose still for a quieter pairing, or sparkling if you enjoy a little fizz with lunch.

• 02

  Roasted flavours + Bold

  Try lemongrass and orange with roasted vegetables, grilled paneer or a citrus-dressed grain bowl. Compare the still and sparkling versions with the same plate to find your favourite.

• 03

  Berry notes + Active

  Try pomegranate and blackcurrant with a savoury snack board or a simple berry dessert. Active comes in sparkling aluminium cans; let that lively texture be part of the experiment.

Keep the experiment simple.

Use clean glasses and taste the drink before adding lemon, mint or ice. That gives you a clear starting point. Then add whatever you actually enjoy. If you want to compare two drinks, serve them at a similar temperature so you aren’t only comparing cold with warm.

For a dinner with friends, leave room for different preferences. Put a still option and a sparkling option within reach, say what each one is, and let people pour for themselves. A thoughtful pairing should make the meal easier to enjoy. It doesn’t need a speech, specialist glassware or a new set of table manners.