Erlebnisangebote

Mineral water degustation

Mineralwasser-Degustation beim Apéro und Mineralwasser-Tasting und Food-Pairing
The certified Swiss Water Sommeliere® Sabina Streiter will take you into the fascinating world of mineral water combined with an enjoyable alcohol-free aperitif.  Learn more about the diversity of mineral water and practise the art of sensory analysis and food pairing. Immerse yourself in the history of Scuol-Tarasp-Vulpera and its precious mineral springs.

Content of the offer

Kurpark Vulpera
Cultural history tour Kurpark Vulpera
Drinking cures

A 20-minute guided tour through the spa gardens will get you in the mood for the tasting. Following in the footsteps of famous spa guests from the past, you will learn more about the drinking cures of the past and the significance of the mineral springs to this day.

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Degustation verschiedener Mineralwasser
Trying out and learning Waldhaus Museum
Tasting and sensory analysis

Hear, see, smell, feel and taste different mineral waters. Each one is mineralised differently - a unique specimen. Minerals characterise the taste of a water, its texture, its finish. Discover your personal water favourite.

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Mineralwasser-Degustation mit passendem Food-Pairing
Trying out and learning Waldhaus Museum
Food-Pairing

You will be surprised how mineral waters change the taste and flavours of food and drinks. Various mineral waters are tasted with cheese or olives. Discover new flavour experiences.

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Apéro mit Prisecco
Aperitif and learning Waldhaus Museum
Apéro with Prisecco

The culinary finale will be an aperitif with Prisecco from the Jörg Geiger manufactory. Sabina Streiter will also give you some classic pairing recommendations as a basis for your own food pairing experiments.

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Pure enjoyment and lots of amazement

Go on a discovery tour with water sommelier Sabina Streiter in Vulpera Spa Park, characterised by the heyday of spa tourism around 1900. Who were the spa guests who once strolled through the park? Why did they drink from the mineral springs every day? After the tour, you will discover various Scuol mineral waters during a tasting session in the Waldhaus Museum: what is the flavour of the water, spicy or rather sweet? Does the finish have a subtle salty note or is it slightly bitter? Which mineral water enhances the flavour of cheese or olives? Which one blocks the flavour? Which goes best with Prisecco? 

Your hosts, Irena and Daniel Lladó and team, Hotel Villa Post | Museum Waldhaus and Sabina Streiter, XIN LI - Health Training, look forward to welcoming you.

Details

  • Location: Waldhaus Museum. The meeting point is in front of the Hotel Villa Post.
  • Dates:  11 October 2024
  • Price: CHF 35 per person with guest card / without guest card CHF 40
  • Time: 15.45 to approx. 17.45 hrs. Arrival of the post bus is at 3.33 pm
  • Participants: Four to a maximum of 10 adults
  • Apéro: Alcohol-free and vegetarian
  • Registration deadline: Until 5.00 pm the day before
  • Private events: possible on request

Do you have questions?

Hotel Villa Post Vulpera
Hotel Villa Post
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Wassersommelier Sabina Streiter
Water Sommeliere ® Sabina Streiter
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Mineralwasser-Degustation im Hotel Waldhaus-Museum
Museum des Hotel Waldhaus
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Mineralwasser-Degustation: Apéro und Mineralwasser-Tasting und Food-Pairing im Waldhaus-Museum
Mineralwasser-Degustation
Mineralwasser-Degustation
Mineralwasser-Degustation

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Mineralwasser-Degustation im Hotel Waldhaus-Museum
Mineralwasser am Inn. Die Quelle Bonifacius. Foto: © Dominik Täuber

Minerals and their flavours

Minerals characterise the taste of water, its texture, its body and its finish. Find out more about Scuol mineral water here.

Further information
Sabina Streiter

On the track of mineral water

The guided tour with Water Sommelier® Sabina Streiter along selected mineral springs and their fountains provides a lively insight into the origin, use and variety of mineral waters.

To the offer
Nachhaltigkeit Fokus Ökologie

Nachhaltig weil...

...sie ermöglicht lokale Ressourcen zu entdecken und zu geniessen, ohne die Umwelt zu belasten. Anstatt importierte Getränke mit Mineralien zu konsumieren, fördert die Mineralwasser-Degustation den Konsum von lokalen Mineralwässern, die direkt vor Ort aus den zahlreichen Quellen entspringen. Dadurch wird der ökologische Fussabdruck verringert, der normalerweise mit dem Transport von importierten Getränken verbunden ist. Zudem wird eine vergrösserte Sensibilisierung für den Wert von lokalem Wasser, seiner Nutzung in Kombination mit regionalem Essen (Food-Pairing) und seinen Beitrag zur lokalen Wirtschaft und Umwelt erreicht.