Karlovy Vary, Czech Republic
Very Hard
Magnesia Mineral Water
Complete chemical analysis — calcium, magnesium, sodium, TDS, and pH — with taste profile and food pairing recommendations.
Chemical Composition
| Calcium (Ca) | 36.1 mg/L | Bone health, firmness |
| Magnesium (Mg) | 259.3 mg/L | Muscle function, slight bitterness |
| Sodium (Na) | 4.3 mg/L | Electrolytes, saltiness |
| Bicarbonate (HCO₃) | 1365.4 mg/L | Alkalinity, smoothness |
| Sulfate (SO₄) | 25.0 mg/L | Dry, crisp finish |
| Chloride (Cl) | 5.0 mg/L | Slight salty/bitter |
| TDS (Total Dissolved Solids) | 1777.8 mg/L | Very high minerality — strong mineral character |
Taste Profile
Magnesia has a full-bodied mineral character; notably earthy/bitter from high magnesium; smooth, slightly alkaline taste.
Hardness: Very Hard. Hard water has a fuller mouthfeel and pairs well with bold foods. Soft water is more neutral and highlights delicate flavours.
Minerality: Very high minerality — strong mineral character.
Food Pairing
- Red meats
- Aged cheeses
- Hearty stews
- Bold flavours
Water chemistry interacts with food just like wine. High-calcium waters complement cheese and dairy; low-TDS waters are ideal with delicate dishes.