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Date: October 31, 2017

Caviar Tasting through Sensory Analysis

Caviar Name Country of Origin Type of Fish Grade of Caviar
Osetra Italy Acipenser Guldenstad First

Appearance

Egg Size Egg Colour Egg Lucidity Egg Uniformity
Poppy seed Black-grey charcoal and almost purple Shine and lustrous sheen Very Good to Excellent

Fragrance

Intensity Characteristics Aromas Faults (volatile aromas)
Low Sea breeze, slight nut and fresh bread no

Palate

Primary tastes Intensity of Flavours Texture and Finish
Balanced taste Medium saltiness (balanced) Complex, creamy, brine and a touch of walnut Creamy, melt in your mouth and a very slight
astringency

Concluding Observations

Extremely well balanced from an overall flavour profile. Wonderful just on its own and a great value.

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