Osetra Sturgeon Caviar
Date: October 31, 2017
Caviar Tasting through Sensory Analysis
Caviar Name | Country of Origin | Type of Fish | Grade of Caviar |
|---|---|---|---|
Osetra | Italy | Acipenser Guldenstad | First |
Appearance
Egg Size | Egg Colour | Egg Lucidity | Egg Uniformity |
|---|---|---|---|
Poppy seed | Black-grey charcoal and almost purple | Shine and lustrous sheen | Very Good to Excellent |
Fragrance
Intensity | Characteristics Aromas | Faults (volatile aromas) |
|---|---|---|
Low | Sea breeze, slight nut and fresh bread | no |
Palate
Primary tastes | Intensity of Flavours | Texture and Finish |
|---|---|---|
Balanced taste Medium saltiness (balanced) | Complex, creamy, brine and a touch of walnut | Creamy, melt in your mouth and a very slight
astringency |
Concluding Observations
Extremely well balanced from an overall flavour profile. Wonderful just on its own and a great value.