Date: October 31, 2017
Caviar Tasting through Sensory Analysis
| Caviar Name | Country of Origin | Type of Fish | Grade of Caviar | |||
|---|---|---|---|---|---|---|
| Beluga Sturgeon | Italy | Huso Huso | First | |||
Appearance
| Egg Size | Egg Colour | Egg Lucidity | Egg Uniformity | ||
|---|---|---|---|---|---|
| Medium to large | Charcoal grey and tinge of purple | Shine, bright and glistening | Very Good | ||
Fragrance
| Intensity | Characteristics Aromas | Faults (volatile aromas) | |||
|---|---|---|---|---|---|
| Mild but complex | Pleasant ocean note, slight oyster mushroom earthiness | no |
Palate
| Primary tastes | Intensity of Flavours | Texture and Finish | |||
|---|---|---|---|---|---|
| Perfectly balanced | Balanced saltiness, uniform taste, rounded, integrated,fresh ocean and biscuity | Straight to cream with a moderate astringency, sea brine finish, medium to long duration, great mouthfeel, smooth |
Concluding Observations
| Round, balanced, complex and integrated. It is full and deep in complexity but still very approachable. |