SERVING

FROM HUMBLE TO NOBLE It was around 250 years ago when caviar had its peak consumption, they say. Not in that luxurious world of today but in the everyday lives of people. As it turns out, there were times when everyone could afford to indulge in caviar, not even considering it as an indulgence but […]

We like to believe that there are only a few ways to serve caviar, and while for some it might be the only truth, others like to go to extremes. No matter which way you go, whether you serve it by hand and eat it from a mother-of-pearl spoon, atop of burrata, or smeared on […]

The day was rainy, but it cleared closer to the evening when everyone gathered at the beautiful Rumene Manor in Rumene. The occasion was special – a Malakhoff Caviar inspired dinner made by chef Lauris Aleksejevs (restaurant 36. līnija) paired with small-grower champagnes from Noble Wine. The manor was set up as a big dining […]

El Maestro Sierra – we’re going old school with this one! Mouth-watering dry sherry of the underappreciated region of Jerez offers a brilliant play between citrus fruit and yeast flavours. A play familiar from the sparkling wines of Champagne. Caviar emphasizes the stunning iodine flavors of Fino, allowing enjoyment of an endless aftertaste of a […]

Gut Oggau Theodora. The low-no sulphur wines such as Theodora offer a very open fruit panorama on the palette, allowing exploration of the raw flavors of ripe yellow apples, tangerines and white pepper, which compliments the savoury performance of caviar. A slight tannic grip in the wine compliments the creaminess of the canned beauty. Janis Volkensteins […]

Is there a right way to eat a caviar? No? Yes? Maybe? Purists think there is only one way – clean. Others believe there is nothing better than having it with blinis or a crispy baguette with the best butter. Chefs spoon it on consommé, soup, poached fish, pizza, pasta and even burgers. Others test […]

Caviar Very soft and round, creamy sweet-like texture, fine salinity but not too much, iodine, sea spray, slightly nutty, green olives Drink Château de Montfaucon Comtesse Madeleine 2018 from Lirac, France Lirac is a small and lesser known wine treasure in the Southern Rhône Valley of France that I visited and discovered just last year. […]

What is caviar? People often wondered what is caviar and what is roe. Well, they are almost the same, yet it would be very rude to call caviar roe and impossible to call roe caviar. Yes, every caviar egg is roe, but not all roe is caviar. Caviar comes from medium to large (10–15-year-old) sturgeon […]

Mature and rich champagne with a creamy structure, yet very refreshing character. The style of the Taittinger house is defined by the elegant and feminine Chardonnay grape, making this one of the most delicate champagnes that provides nuances of brioche, fresh white fruit and light flowers. The taste of Premium Selection black caviar seems leaner […]

Patrick Piuze Terroir de Chablis. A lemon zest driven aroma profile followed by mouth-watering acidity and chalky “bite” of the wine gives the perfect counter-balance for the soft and creamy texture of caviar. Meanwhile, the salty aftertaste of the wine merges together with the fine sea salt flake flavors of the rare delicacy. Janis Volkensteins […]

Caviar Intense and broad, fleshy and oily texture, finely balanced between saltiness and marine character, slightly spicy herbal notes Drink Paired with Leo Alzinger Ried Mühlpoint Grüner Veltliner Federspiel 2017 from Austria. A great producer from one of the best white wine regions of the world, Wachau, and the indigenous white grape variety of Austria […]

Imagine you are sitting in the Plaza Anthenee or any other hotel. You order caviar and the waiter brings it to you. It sits there, served properly on ice or maybe in a bowl or maybe in the tin. As long as it is cold and there is no metal spoon. You bend closer to […]

Caviar More salty, mineral and precise on the palate, sea weed hints, umami, herbs, fine creaminess Drink Paired with Rokkon Jade Junmai Daiginjo Sake from Matsumidori brewery in Aomori prefecture, a bottle brought from my last visit to northern Japan. A perfect example that sake is a very universal beverage that can complement not only […]