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. |