The practice of pairing water, wine, and food involves a wide set of variables, and the solutions, in terms of taste, are practically limitless. Water presents a constant set of characteristics, and wine boasts a range of smell and taste factors that vary considerably. Food and wine interact to impart different taste characteristics through each other, while water is meant to cleanse the palate to enhance the interacting characteristics of food and wine. As with pairing wine and food, water should be paired to not overpower the wine.

The fundamental rule in pursuing, achieving, and optimizing the epicurean dining experience is that the flavor of the water, wine, or food should not prevail one over the other. By following this principle, for food and wines not very intense or persistent in their sensations, the accompanying water must be still-with low residual minerals. Foods and wines that are structured, complex, and have full persistent flavors and aromas should be matched with water that is slightly acidic with pleasant medium to small sized bubbles.