Caviar Tasting through Sensory Analysis Date: October 31, 2017 |
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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
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Fragrance | |||||
Intensity | Characteristics Aromas | Faults (volatile aromas) | |||
Low
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Sea breeze, slight nut and fresh bread
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no | |||
Palate | |||||
Primary tastes | Intensity of Flavours | Texture and Finish | |||
Balanced taste Medium saltiness (balanced)
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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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