One distinctive bottle.
Many ways to pair.
Choose still for quieter flavours, sparkling for contrast, or a citrus-and-herb expression to echo the ingredients on your plate. There is a Voss pour for different moments at the table.
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Voss,
in the glass.
The Norwegian still and sparkling waters have different published mineral profiles. That makes it useful to taste them separately, rather than treating bubbles as the only difference. Start with still water alongside a delicate dish, then introduce sparkling with a richer course. The flavoured bottles offer another approach: repeat a citrus or herb note already present in the food.
Still restraint · sparkling liftRead the Voss water analysis →- Still: on the palate
- A restrained mineral impression and a quiet, light feel. Look for a neutral accompaniment that lets delicate seafood, cucumber and herbs stay in the foreground.
- Still: finish
- Short and gentle, without carbonation. A useful starting point when comparing the texture of several waters.
- Sparkling: on the palate
- A brighter, more active sensation with a mineral and lightly saline impression. The bubbles create contrast alongside oil, butter and cream.
- Sparkling: finish
- A lively, lingering fizz. Pour gently and taste soon after opening to explore the carbonation at its freshest.
Bring the water
and the food together.
Simple dishes, thoughtfully chosen.
Try a sip before and after each bite.
Still + scallops, peas & dill
Scallops have a delicate sweetness; peas and dill add fresh detail. Start with still water so you can pay attention to those subtle flavours without the extra sensation of bubbles.
Sparkling + roast chicken & crisp potatoes
A richer roasted dish welcomes the contrast of carbonation. Try a sip after a bite of crisp potato and compare it with the softer impression of still water.
Still + fennel, cucumber & fresh cheese
A lightly dressed vegetable plate is a useful way to explore a restrained water. Keep the cheese mild and the dressing gentle.
Citrus. Herbs. A different direction.
Lemon & cucumber
Citrus with a cool, green aromatic direction. Try grilled white fish, cucumber salad or fresh goat’s cheese; a little lemon zest on the food ties the pairing together.
Lime & mint
Citrus and herbs suggest grilled prawns, avocado or a coriander salad. Keep chilli moderate while tasting; carbonation can make heat feel more pronounced.
Tangerine & lemongrass
An aromatic citrus direction for Vietnamese-style rice-paper rolls, lightly seasoned poultry or a citrus-dressed vegetable salad. Echo the herbs, rather than adding a very sweet sauce.
A table with a choice of pours.
A suggested menu for a meal at home.
- 01Seared scallops with peas and dill · still
- 02Roast chicken with crisp potatoes · sparkling
- 03Cucumber and citrus salad · lemon & cucumber
A considered pour.
Temperature, glassware and the way you serve can change the tasting experience. Start here, then make it your own.
- 01
Try still around 10–12°C and sparkling a little cooler, around 8–10°C; adjust to your preference.
- 02
Use separate clean wine glasses for still, sparkling and flavoured water so aromas do not carry between pours.
- 03
Open sparkling bottles near serving time and replace the cap between pours. Taste the plain waters before the flavoured expressions.
Shop Voss by the box.
Choose your format and keep your home stocked. Free delivery across South Africa.
Norway · GlassVoss
R 1 599.88Still water · 800ml × 12
Norway · GlassVoss
R 1 499.88Still water · 375ml × 24
Norway · GlassVoss
R 1 599.88Sparkling water · 800ml × 12
Norway · GlassVoss
R 869.88Lime & mint · 375ml × 12
Norway · GlassVoss
R 869.88Lemon & cucumber · 375ml × 12
Norway · GlassVoss
R 869.88Tangerine & lemongrass · 375ml × 12
Norway · GlassVoss
R 1 499.88Sparkling water · 375ml × 24
MineralManzi’s editorial tasting and serving suggestions. Taste is personal; explore the pairings that suit your table. Dining imagery is AI-created.
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