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. |