Tasting
SECRETS AND PAIRINGS
Caviar and its finest pairings
Because of its refined and unmistakable flavour profile, caviar is traditionally enjoyed on its own, so that every nuance may be fully appreciated. A mother-of-pearl spoon is recommended, or tasting directly from the back of the hand, a practice that preserves its aromatic purity entirely.
Alongside tasting on its own, however, there are pairings capable of enhancing its characteristics without overpowering them, bringing out instead its most delicate and complex notes.
Before exploring them, a few essential rules must be observed: caviar must be kept constantly refrigerated and added at the very last moment, when serving, so as to preserve its freshness, consistency and sensory integrity.
Iconic pairings
Flavours in harmony
Blinis are small, soft, lightly salted pancakes made with flour and yeast. Typical of the Russian culinary tradition, they resemble miniature leavened crêpes and are remarkable for their extreme delicacy. Their neutral flavour makes them an ideal accompaniment for caviar, often served with sour cream, creating a harmonious and refined balance, perfect for an elegant aperitif.
The delicacy of boiled potato is an excellent support for enhancing the taste of caviar. After about 30 minutes of cooking in salted water, the potatoes are peeled and mashed, then dressed with extra virgin olive oil, a pinch of salt and finely chopped chives. Once the mixture has been plated, the dish is completed with a teaspoon of caviar added at the moment of serving.
A pairing that is simple to prepare yet extremely elegant in its result. Soft-boiled eggs are obtained by cooking the egg for about 3 minutes in boiling water, until the yolk reaches a soft, creamy consistency. After gently removing the top of the shell, finely chopped chives are added and, at the moment of serving, a teaspoon of caviar. For an optimal tasting a mother-of-pearl spoon is recommended, as metal may alter the perception of the flavour.
An essential chapter of great Italian signature cuisine is the “cold spaghetti with caviar” created by Gualtiero Marchesi. The pasta is served cold, dressed with extra virgin olive oil and fresh chives, leaving caviar as the undisputed protagonist. The result is a balance of rare simplicity and elegance, in which temperature, texture and savouriness come together in perfect synthesis.
An iconic pairing of haute cuisine, champagne and caviar are one of the most refined combinations in international gastronomy. The bubbles, fresh and complex, blend with the elegant, lingering structure of caviar, giving rise to a balance of great finesse. It is an ideal union for special occasions, elegant dinners and moments of celebration, in which taste becomes a complete sensory experience.
In the Middle East, and particularly in the Persian tradition of the Caspian Sea, caviar is not necessarily accompanied by Champagne or vodka, but often by a much simpler and more distinctive drink: doogh, refreshing and made with yogurt, water and sometimes mint or aromatic herbs, always served cold, often with ice. The lactic freshness of the yogurt, slightly tart and delicately saline, cleanses the palate and tempers the savouriness of the sturgeon eggs without masking their aromatic nuances. On the contrary, it amplifies their complexity, allowing the buttery, marine and mineral notes typical of the finest varieties to emerge.
Caviar is one of the most versatile ingredients in haute cuisine: able to enhance any dish with elegance, depth and character. Not only perfect alongside fish and shellfish, but surprisingly refined with meat as well, such as a Fassona tartare or preparations with a delicate yet structured flavour. From raw seafood to first courses, through to the most creative interpretations of fine dining, caviar always lends an exclusive and sophisticated note. And it is precisely this extraordinary ability to adapt and to enhance flavours that makes it the favourite ingredient of chefs the world over.
Caviar and… which Champagne?
THE ABSOLUTE SYMBOLS OF LUXURY
Moments of conviviality and celebration become the perfect occasion to bring the very best to the table. One looks for products capable of surprising guests, delighting the palate and turning a dinner into a memorable experience: excellences that are not everyday, but special, rare, unique. And here a great timeless classic emerges: the pairing of caviar and Champagne.
Two absolute symbols of elegance and refinement, forever associated with luxury and with the most authentic art de vivre.
While many are familiar with the variety and complexity of the world of Champagne, few know that caviar too encompasses a universe rich in nuance, made up of different varieties of fine sturgeon eggs, each with unique aromatic and gustatory characteristics.
Our most successful pairings:
For every type of caviar there is a Champagne able to bring out its qualities at their best, creating perfect pairings for an exceptional dinner. Below we suggest the combinations that, thanks to our experience and the tastings carried out over time, we consider the most successful.
Beluga caviar, refined and exclusive, is distinguished by its soft, buttery consistency. To enhance its elegance, the ideal pairing is Salon Blanc de Blancs Le Mesnil 2008, a pure Chardonnay of extraordinary finesse.
The velvety texture, the delicate walnut aftertaste and the sweet notes of Asetra caviar find their balance in the intense, complex bubbles of Maison Krug Grande Cuvée 168th Edition.
For Sevruga, with its full, decisive taste, its characteristic marine note and its silky consistency, the perfect choice is the Grand Cru Millésime Blanc de Blancs 2010 by Nicolas Feuillatte.
The freshness and purity of Roederer Starck Champagne Nature Blanc 2012, on the other hand, reflect the delicacy and refinement of Royal caviar, in a harmonious and elegant encounter.
Decisive and structured, intense yet refined, Imperial caviar wins one over with its distinctive character. The ideal pairing is therefore a great classic such as Dom Pérignon Rosé 2006.
Finally, Amur Kaluga and Amur Kaluga Gold: two varieties with a soft, harmonious taste, marked by delicate and lingering notes, true poetry for the eye and the palate. The recommended accompaniment is A. Bergère Prestige Brut Millésime 2009, able to bring out all their finesse.
The ritual of tasting
Tradition, temperature and essential gestures for experiencing caviar.
Certain fine varieties, such as Beluga, are so delicate that they express themselves at their best when enjoyed on their own, served with the traditional mother-of-pearl spoon, which leaves their organoleptic qualities intact. True connoisseurs, moreover, are accustomed to tasting it from the back of the hand, between thumb and forefinger, in order to appreciate its nuances in full.
A recent and luxurious trend, reserved for a few, is the “caviar vertical”: a tasting journey that begins with the most delicate varieties, such as Royal from white sturgeon, and concludes with Imperial, more decisive and lingering in character, or with Beluga, the finest of all.
As for presentation, it is essential to serve caviar without handling it and at a temperature between 4 and 8 °C, in order to preserve its integrity and freshness. Elegant and traditional is the service in the classic caviar server, the true protagonist of the mise en place.
