The amazing health benefits of mineral water have long been appreciated in the Thermen- & Vulkanland Steiermark region, which is full of the “joys of spring”, so to speak. The properties of mineral water were long ago known to the Romans, making it one of the oldest foodstuffs around. Medicinal mineral water first appeared in written records in East and Southeast Styria in around 1600, in the area around Bad Gleichenberg. Over time, numerous sources were tapped for drinkable mineral water. The healthy water is still used to this day, sold by a total of five regional mineral water producers (from seven different springs).
The water occurring in East and Southeast Styria is packed with beneficial minerals that may help the body recover from various ailments. Its most vital substances include calcium, magnesium and hydrogen carbonate. It is most commonly taken as a mineral water treatment, a tradition known as ‘drinking the waters’.
But, of course, enjoyment too is paramount in the Thermen- & Vulkanland. It is simply a fact that water enriches food and wine. People love it as an aperitif, where its gentle carbonation stimulates the appetite, as a light beverage between meals, as an elegant companion to wine or as a sulphate-rich digestive bitter.
Mineral water stimulates the taste buds and lets the tongue capture completely new aromas. It also rinses the palate, neutralises lingering flavours, and prepares the senses for new taste sensations. Not only does it replace the fluid lost through alcohol consumption, it can also bring out the character of a wine in some interesting ways. Highly mineralised water accentuates the tannins and acids in wine, whilst holding back its sweetness and the way it melts on the tongue.