Final answer:
Full-bodied white wines aged in barrique and young red wines should be paired with still mineral water, while vintage Champagne can be paired with sparkling mineral water. Sweet fizzy white wines are also best paired with still mineral water to avoid excessive carbonation.
Step-by-step explanation:
According to the Water Codex and the principles discussed related to carbonated beverages in Chemistry, we can match the following wines with the appropriate water:
- Full-bodied white wines with great structure, aged in barrique: These complex wines are better paired with still mineral water so as not to compete with the wine's flavors.
- Vintage Champagne: To complement the effervescence and complexity of vintage Champagne, choose sparkling mineral water that has a fine perlage.
- Young red wines: The vibrant and often fruit-forward nature of young red wines pairs well with still mineral water, as sparkling water might overshadow the delicate nuances of the wine.
- Sweet fizzy aromatic white wines: Pair these with still mineral water to avoid an excess of carbonation that might detract from the wine's bubbly character.