Sevruga Sturgeon Caviar
Date: October 31, 2017
Caviar Tasting through Sensory Analysis
Caviar Name | Country of Origin | Type of Fish | Grade of Caviar |
|---|---|---|---|
Sevruga Sturgeon Caviar | Italy | Acipenser Stellatus | First |
Appearance
Egg Size | Egg Colour | Egg Lucidity | Egg Uniformity |
|---|---|---|---|
Poppy seed | Black | Opaque with a good shine and lustre | Very Good |
Fragrance
Intensity | Characteristics Aromas | Faults (volatile aromas) |
|---|---|---|
Low | Biscuity notes, fresh rising dough, slight touch of dark chocolate | no |
Palate
Primary tastes | Intensity of Flavours | Texture and Finish |
|---|---|---|
Small hint of walnut Mild saltiness, fresh baguette | Low to medium intensity | Smooth, good melt, mild astringency, finish of fresh baked bread |
Concluding Observations
Smooth, good melt, mild astringency, finish of fresh baked bread