|
Caviar Tasting through Sensory Analysis Date: October 31, 2017 |
|||||
| 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.
|
|||||