To branch out from the usual, sip heavier mineral waters -- those with up to 3,000 milligrams of mineral per liter -- as they more accurately express the terroir. Or, try these suggestions from Mascha.

Antipodes (springwater, New Zealand)

This water spends 50 years under pressure in an aquifer that's 500 to 1,000 feet underground, and it surfaces with a low mineral content and a neutral taste. The modern bottle is modeled after New Zealand sherry and beer bottles. Light bubbles ensure that this water pairs well with all kinds of food. People who usually don't like sparkling water will want to give this one, which has a soft effervescence, a try. $3. www.antipodes.co.nz

Lauquen (artesian water, Patagonia)

Lauquen begins as ice and rain in the Andes, bearing low mineral content and a neutral pH. But after traveling up 1,500 feet from the aquifer under its own pressure, the water surfaces at 39 degrees Fahrenheit and with unique mineral content. $3. www.lauquenwater.com