Dom Petroff Imperial French Baeri Caviar
Purely Woodsy and Brined
Since the Siberian Sturgeon was introduced to Aquitaine, France, the breed has gained the flavors of that region’s waters. Caviar from these fish carry the taste of the Southern Atlantic.
TASTING NOTES FROM THE CURATOR
Dom Petroff’s Imperial Baeri French Caviar has a pure flavor, woodsy and nutty, highlighted by a light briny taste — thanks to a careful maturation period in the workshop. These delicate eggs are known for their fine-grained texture, granting them a smoothness and elegance in appearance and an exquisite mouthfeel. Their color ranges from smoky gray to dark brown to pure black.
PREPARATION OR PAIRINGS
Baeri caviar, known in France as Aquitaine caviar, is traditionally eaten on its own, sans accompaniment and straight out of the tin, with a small mother-of-pearl spoon. You can also eat it over lightly buttered or dry toast, or even unsalted crackers. The Russian way to enjoy caviar is to have it atop blini, garnished with sour cream, chopped onion, fresh herbs, and crumbled boiled egg.
A PRIZE FROM THE CASPIAN SEA
The Siberian sturgeon, otherwise called Acipenser baerii, is one of several species of sturgeon found originally in the Caspian Sea. This particular fish can produce its exquisite roe for 6 to 8 breeding years. It is found in many parts of the world and is considered an alternative to the much pricier Beluga. It came to France in 1989, where it is ethically bred and sourced to ensure optimal quality in every tin.
Keep your unopened tin of caviar refrigerated at a chilly ‑1 to 4°C for up to 4 weeks. Take it out of the fridge 10 to 15 minutes before serving. If you’re setting it out for a long cocktail party or dinner service, leave it in the original tin, nestled in a bowl of crushed ice to keep it cool. An open tin of caviar must be consumed within 2 to 3 days.