Many myths and legends are associated with caviar. According to records from the Greek philosopher Aristotle, caviar and sturgeon were being heralded into Greek banquets among trumpets and flowers from as early as the fourth century BC. However, it was ancient Persians who created salted caviar.
Legend has it that they widely believed it to have medicinal powers, and thus the word caviar comes from the Persian “khav-yar” meaning “cake of power”.
The historic Stalwarts are Beluga, Ossetra and Sevruga, and I have been fortunate enough to try all of them in their finest format; traditionally the tin is served on a bed of crushed ice, accompanied by blini’s, finely chopped shallot, chopped parsley, grated boiled egg white & yolk, crème fraiche.
True caviar connoisseurs believe that the best way to eat and serve these delicate fish eggs is without any additions, by simply serving caviar on its own. These gourmet food experts believe that this is the only way to avoid having garnishes that prevent you from tasting caviar’s highly appreciated flavour. However, what one chooses to eat or not to eat with caviar is a matter of taste and personal preference. If you think that the taste of caviar is too intense, there are certain accoutrements and accompaniments that can pair perfectly with this unique delicacy.
It is frowned upon to take too much caviar when indulging as this is such a luxurious product that should not be scoffed at speed!
I recently joined a caviar tasting with Petrossian The House of Caviar which began its journey back in 1920, to indulge in the different characteristics of the finest food of all.
This experience I could only compare to a wine tasting session and each caviar needed to be tasted in a particular order to allow the flavours to grow.
First up was Daurenki Royal, a beautiful caviar for first timers, large, bronze eggs with a firm texture and a buttery, creamy flavour, a full bodied rich caviar- see what I mean about wine tasting…
Next up is the Ossetra Tsar Impérial which is described as Light eggs, full bodied and sensual. A caviar masterpiece with its dark amber to golden coloured eggs and firm and sensual texture. The flavours amplify when rolling on the tongue against the palate. These caviars are selected for their complexity of flavours and exceptional balance to satisfy the most demanding of caviar lovers.
The last caviar we tried was the Baeri Baïka Royal caviar, Siberian Sturgeon at its best!
A briny caviar with small, delicate, dark brown eggs. It gives a strong first impression in the mouth with a dominant fruitiness and mineral notes and a touch of brininess. This is a full bodied rich treat that will truly impress your guests.
Finally, one of the most important things to consider when enjoying caviar, the perfect drink…
Here’s a few suggestions to pair with your caviar.
Bollinger Special Cuvée Brut
A full-bodied Champagne with complex layers of apple, pear, and subtle notes of brioche and roasted nuts.
Ruinart Blanc de Blancs
The bright and fresh profile of Blanc de Blancs enhances the delicate, creamy texture of the caviar. The Champagne features white peach, lemon zest, and floral notes, with a chalky minerality and vibrant finish.
Pol Roger Brut Vintage
The richness and complexity of this vintage Champagne complement the robust flavour of Pacific sturgeon caviar. The Champagne features Brioche, dried apricot, and almond flavours, with a long, balanced finish.
Ferrari Trento Blanc de Blanc Brut
The Blanc de Blanc Brut boasts a lively, bright straw yellow hue with fine and persistent perlage. On the nose, it presents a fresh and intense bouquet, characterised by broad fruity notes of ripe Golden Delicious apples, white flowers, and a delicate yeast scent. This complexity is derived from its 20 months of aging on the lees. The palate is harmonious and well-balanced, with subtle hints of ripe fruit and crusty bread, making it a quintessential Italian aperitivo wine.
Pairing caviar with Champagne enhances the dining experience by balancing the saltiness and richness of the caviar with the acidity and effervescence of the Champagne, ensuring that neither overpowers the other. These pairings are designed to enhance the flavours of both the Champagne and the caviar, creating a harmonious and luxurious tasting experience.
