The perfect Caviar pairing
Caviar should be served alone, very cold (26-35F) and preferably in a non-metallic bowl nested inside a larger bowl filled with crushed ice. Silver and metal bowls and utensils should be avoided due to oxidation, which may impart a metallic taste to the caviar. The best choices are servers and utensils made of glass, bone, or to be truly traditional, mother-of-pearl or gold.
Although caviar is best served by itself, common accoutrements include crème fraiche, egg yolk, egg white, minced onion, minced chives, lemon, capers, blinis and mini toasts.
Serving Size: Recommended at least 1/2 to 1 ounce per person.
Caviar Presentation: Traditional Russian and European ways of presenting caviar differ by tableware and beverages choices. Russians served caviar in metal, porcelain, or glass bowls without ice. Guests typically helped themselves using special silver or gold-plated caviar spoon-shaped blades. Traditionally, caviar in Europe is served in a special caviar bowl that is put on a bed of crushed ice in a certain vase. In some instances, special mother of pearl-shell caviar bowls was used. It is preferable to use the mother of pearl spoons and forks rather than metallic - (bone, horn, glass, wooden spoons, and forks are also options). It is more noble and the most recommended way to taste caviar, your sense of taste will not be impaired by metallic elements a spoon consists of you will have an opportunity to feel the real bouquet of caviar flavor and delicate aroma.
Caviar Beverage Pairings: Caviar is a unique pairing for most alcoholic beverages. Traditionally in Russian cuisine and culture caviar is to be served with heavily chilled vodka or champagne, as wine would be left for a dessert. However, many Europeans consider certain champagnes to be the most eloquent pairing. Over time – many chefs around the world have all weighed in on their opinions for this hot topic. In America most chefs steer clear of the Vodka and Caviar combination as its properties are so harsh that they strip your taste buds where you won’t have the true expression of the caviar notes. In this case they suggest an Extra Brut champagne as the winning contender.
STUR’S Caviar Pairing Suggestions
- Extra Brut Champagne: Beluga, Osetra, Sevruga, and White Sturgeon
- Chardonnay: Beluga, Kaluga and White Sturgeon
- Rose Champagne: Salmon Roe, Trout Roe and Golden White Fish
- Blanc de Blanc: Osetra Gold, Kaluga Gold, Sevruga and Sterlet
- Rose: Siberian Sturgeon, Salmon Roe and Trout Roe
- Sake: Sevruga, Sterlet and Osetra Amber
- Vodka: Sevruga, Beluga and Siberian Sturgeon