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Date: October 31, 2017

Caviar Tasting through Sensory Analysis

Caviar Name Country of Origin Type of Fish Grade of Caviar
Herring Spain Herring

Appearance

Egg Size Egg Colour Egg Lucidity Egg Uniformity
Small grain of couscous Black onyx Glistening, opaque Almost glittering Excellent

Fragrance

Intensity Characteristics Aromas Faults (volatile aromas)
Medium and complex Hardwood, slight cocoa bean, molasses, sea side, sea urchin No

Palate

Primary tastes Intensity of Flavours Texture and Finish
Slight acidity, mild saltiness almost a smokiness, nice slight tartness Very intense and complex They separation and they slowly melt to smoothness Long finish

Concluding Observations

Separate wonderfully on tongue but do not pop fun roller coaster of flavours Great with Zambuca infused creame fraiche.
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