Vivienne Vermaak | Investigative Journalist | Contributing Author | Free Market Foundation | mail me |
A top South African wine farm recently launched water tasting experiences. The Library at Lanzerac charges R295 per head for a selection of waters, served by a water sommelier. At that price, it is R15 more expensive than their wine and chocolate tasting, which pairs five Jonkershoek Range wines with artisanal chocolate.
At first glance, this may seem like a ridiculous price. On closer inspection, it appears even more unfathomable, or does it? Consider that the average water bill in Cape Town is R411 per month, and households use roughly 350 litres of water per person per day. Low-income households may use as little as 40 litres daily. For them, sipping small amounts of water is a matter of survival, not luxury.
The fact that some people have so much water available that they “waste” it might be difficult to fathom in many sectors of society. Over the past century, running water has become synonymous with social upliftment. Potable tap water indicates a high quality of living. Water tasting experiences now represent a new, elite stratum of progress.
The art of water tasting
Connoisseurs sample a variety of water types, including mineral-rich spring water, soft glacial water, purified and distilled water, and urban tap water.
Rare sources are also on offer, from the Alps, Iceland or volcanic springs. One might question whether samplers can distinguish Cape Town water from Rand Water. However, experts can detect differences by assessing minerality, mouthfeel and flavour notes.
Rivers in the Cape often appear brown due to tannins from fynbos, making the water slightly acidic. Karoo waters contain higher calcium and magnesium levels and are alkaline. Seawater is naturally alkaline, reflecting carbonate-based ocean biochemistry.
By the time municipal treatment introduces citric acid, ferric chloride, hydrogen peroxide and sulphates, the water may taste altered. Yet experts can still discern subtle differences, which is the essence of water tasting experiences.
Why water tasting experiences matter
Perhaps this explains the rise of water tasting experiences in the country. Environmental awareness and concerns about water supply have gained prominence, especially during water outages in Sandton. These incidents highlight growing anxieties over water availability and safety.
Many still remember the water restrictions in Johannesburg. Personal habits, like avoiding watering thirsty plants, controlling the loo flushing and washing cars by hand, persist. Cape Town also experienced the “Day Zero” water panic. Are we truly running out of water, or are these measures simply promoting efficiency?
What is certain is that population growth, urbanisation and immigration from other parts of Africa are increasing. We need to rethink how we manage our water supply.
Anthony Turton, a water resource management expert, emphasises the need for policy reform. “If we continue to manage water as a finite resource, our economy will struggle to grow enough to create jobs and maintain social stability,” he warns. He predicts a slow decline into social instability and eventual unrest if we fail to act. Turton proposes treating water as a renewable resource. Desalination plants, for example, can support a circular economy. This approach could boost investor confidence and create jobs, fostering sustainable social equity.
Government initiatives
In October, the Western Cape Government launched a comprehensive Water Resilience Strategy (2025–2035). The plan aims to secure the province’s water future through sustainable management, innovation and partnerships.
Strategies include eliminating waste and augmenting sources via reuse, desalination, groundwater and ecological restoration. Turton believes the rest of the country will need to adopt similar measures to prevent a national water crisis akin to load shedding.
Water and life
Water is more crucial to life than electricity. Salmon can detect optimal waters for spawning and follow rivers for miles to reach them. Bushmen, experts in assessing water potability, use taste and smell to determine viability. In contrast, many Joburg residents are relocating to Cape Town because the water supply appears more reliable.
Like wine, coffee or chocolate, water has distinct flavours and aromas. Inspired by this, I am considering offering a tap water tasting experience of my local neighbourhood for R50 a session. I might pair the water with local delicacies, creating a cultural tour combined with environmental awareness.
Imagine tasting water from the Smythes in Hout Bay, paired with koeksisters from the Jaftas in Mitchell’s Plain. Water from the Adebayos in Parklands could complement jollof rice. To clear the palate, water from the many JoJos springs could be served.
Cherish it, drink it, swim in it or taste it – we all need it, so look after it. Water tasting experiences remind us to value this essential resource.
Cheers!
