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Date: October 31, 2017

Caviar Tasting through Sensory Analysis

Caviar Name Country of Origin Type of Fish Grade of Caviar
Sevruga Sturgeon Caviar Italy Acipenser Stellatus First

Appearance

Egg Size Egg Colour Egg Lucidity Egg Uniformity
Poppy seed Black Opaque with a good shine and lustre Very Good

Fragrance

Intensity Characteristics Aromas Faults (volatile aromas)
Low Biscuity notes, fresh rising dough, slight touch of dark chocolate No

Palate

Primary tastes Intensity of Flavours Texture and Finish
Small hint of walnut Mild saltiness, fresh baguette Low to medium intensity Smooth, good melt, mild astringency, finish of fresh baked bread

Concluding Observations

Good general crowd pleaser and could satisfy a diverse array of palates.
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