Wine And Caviar


Wine and caviar


According to Wikipedia CAVIAR is a delicacy consisting of salt-cured roe from wild sturgeon. https://en.wikipedia.org/wiki/Caviar

Nevertheless this word is widely used nowadays and sometimes it is difficult for an average person to understand WHAT exactly is CAVIAR.

Due to the article from Marky`s (the only company in the United States in possession of Beluga, Sevruga, Sterlet and Russian Osetra Caviar) Caviar is salted roe of sturgeon (Beluga, Kaluga, Osetra, Sevruga, Sterlet, Hackleback, Siberian Sturgeon, White Sturgeon) and non-sturgeon (Paddlefish, Bowfin, Whitefish, Lumpfish, Capelin, Botarga, Stromluga, Herring) fish.

It should be mentioned that fish roe is an exceptional product for a healthy diet. It contains Carbohydrates, Protein, Vitamin B12, Selenium, Cholesterol and Omega-3 fatty acids. Omega-3 fatty acids are highly unsaturated fatty acids. They are linked to helping decreasing blood clotting in the arteries. This can lead to a reduction in your risk of heart attacks, strokes and blocked blood vessels. They may also lower levels of blood pressure. Selenium works as an antioxidant and protects cells. It may even prevent heart disease or cancer. Selenium helps to boost immune function of our body. Thus fish roe is not only a treat but also a source of useful vitamins and minerals.

And so forth how to choose what fish eggs are more money-saving and what is more high-priced? Which of them is better and which is the best? The answer is simple – it depends. The first and main thing connected with choosing caviar is its composition. The best roe composition has only two ingredients – a little salt and fish eggs. That is all. The second-rate product is usually hidden with the help of huge amounts of salt. Such stuff is usually sold non-refrigerated and cheaper.

Secondly, picking caviar type one should pay attention to its price and brand. Nobody says that if you select the most expensive roe you will get the best one. However, you should not expect that low-priced product will occur flavorful and tasty. Beware good quality sturgeon caviar will cost from 40-50$ for 1 oz like Kaluga Fusion Black and up to 300$ and more like Almas Russian Osetra Caviar Gold

Next important point is a general view of row. High quality caviar should shine bright like a diamond. When you disclose a tin, the row should be glossy, each egg shimmering, not greasy or gloomy. While tasting caviar for the first time it is better to choose something more exquisite and expensive like Osetra Karat Amber Caviar or Beluga Hybrid Caviar. It is crucial as one may love caviar forever from the first time or hate it. Don’t be disheartened if the first kind you try does not have a perfect flavor. You should try other types of roe, since every single one has a unique taste. Choose the one that would be perfect for you!

Depending on the species of sturgeon, area of harvest, and treatment of the eggs after harvest, caviar can vary in texture, flavor, and appearance. For instance Beluga caviar which is the most expensive and the rarest one has the biggest pea-sized eggs. Osetra caviar has nutty flavor and creamy texture. Sevruga caviar has the strongest taste for a real gourmet.

Another substantial thing about eating fish eggs is how to serve it. First, you don’t use a metal spoon to serve it. Spoons for caviar are made of mother-of-pearl, buffalo horn, or even gold. The only material that should be avoided is silver, which can react with the caviar to give it a metallic flavor.

As for the dish – the most appropriate choice is a tray filled with ice. And do not forget to set something under each jar of caviar so that when your ice does melt you don’t end up with lake of fish eggs.

Do not forget that fresh caviar must be stored at temperatures between 32 and 45 °F (0 and 7 °C) or it deteriorates rapidly. If you order fish roe in Internet make sure the site has overnight delivery. Fresh fish roe should be delivered in special packages with ice.

The fish roe of Sturgeon and Non-sturgeon fishes is traditionally accomplished with Champagne or chilled vodka. It is better to avoid red or white wine with caviar otherwise the original ocean taste will be ruined.

However, the Europeans consider that there are specific kinds of wine and sparkling wine match to certain types of caviar. They suggest the following perfect combinations:

• Chardonnay & Beluga, Osetra, White Sturgeon Caviar;

• Cabernet Sauvignon & White Sturgeon Caviar.

• Sauvignon Blanc & Golden Whitefish, Salmon, Trout Caviar;

• Brut & Sturgeon Caviar;

• Blanc de Blanc & Salmon, Trout, White Sturgeon Caviar;

• Blanc de Noir & Beluga, Osetra Caviar;

• Sparkling Rosé & Beluga, Osetra Caviar;

• Pinot Noir & Salmon, Golden Whitefish, White Sturgeon Caviar;

• Rosé & Trout and Golden Whitefish Caviar, White Sturgeon, any Black Caviar.

Last but not least question is what to serve caviar with? An experienced gourmet or connoisseur will tell you — just eat it right from the tin can or glass jar with an elegant mother of pearl spoon. It is one option. The other ones are three traditional accompaniments: French or Russian blini, Creme Fraiche and eggs. Those classical backgrounds will discover all the tones and notes of the roe flavor and will add some texture to it.

What to eat or not to eat with it is obviously a matter of taste.

One of the most costly ways of eating caviar is consuming them with oysters.

And if you want something extravagant for your taste buds then try Black Caviar with white chocolate.