Calvisius recommends pairing our product, pure “malossol” to dry sparkling wines. These help the flow of aromas and merge its aromatic complexity to that of caviar with often surprising effects.
Some caviars are more suitable to be used in the kitchen or used with strictly cold or lukewarm light starches such as pasta, rice, potato.
Almost raw egg yolk, light sour cream, soft bread or blini are suitable to meet the texture of the roe, while others can only be fully appreciated simply by themselves.