In Spain last week I was introduced to Vichy Catalan mineral water. This is the most remarkable and tasty water I have ever experienced. It tastes a bit salty, but more than that – really mineral, with a very distinctive texture. This is really interesting to me, as I’m quite obsessed by the concept of minerality in wine. Look at the analysis in the picture below, if you can read it. The data are in milligrams per litre, so you can see that there’s over 1 g of salt per litre and over 2 g of bicarbonate. Fabulous stuff.