Caviar Tasting through Sensory Analysis

Date: October 31, 2017

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



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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