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


Egg Size Egg Colour Egg Lucidity Egg Uniformity
Medium to large Charcoal grey and tinge of purple Shine, bright and glistening Very Good


Intensity Characteristics Aromas Faults (volatile aromas)
Mild but complex Pleasant ocean note, slight oyster mushroom earthiness no


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.

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