Calvisius Caviar: Aromas and Pairings

Calvisius Caviar, Malossol and unpasteurized, offers a wide range of aromas, with organoleptic profiles varying based on the species of sturgeon from which it is derived.

In general, caviar is initially characterized by sweet notes, such as butter, raw egg yolk, and pastry cream. Subsequently, aromas of dried fruits, such as almond, walnut, and hazelnut, emerge, blending with marine hints ranging from iodized to oyster, raw shrimp, mussel, and raw fish. The aftertaste retains these marine and iodized nuances without being overwhelming.

A unique characteristic of caviar is the natural presence of glutamic acid, responsible for umami, a taste sensation we directly associate with excellent flavor. It is typically found in protein-rich foods.

If the caviar exhibits excessive aromas, such as fermented fish or feed, this indicates improper preservation of the product. Discover more about how to taste caviar.

Tradition of Pairings

In Russian tradition, pairings with caviar are developed using strong-flavored ingredients to contrast the very salty caviar, emphasizing its marine and iodized notes. Today, in Italian tradition, Malossol Caviar (low in salt) pairs beautifully with more elegant and refined products, such as brut sparkling wine, stracciatella, fish tartare, and starches. These ingredients accompany, rather than contrast, the full and refined taste of caviar.