Kaviari Oscietra Gold
Mild and balanced
TASTING NOTES FROM THE CURATOR
The Kaviari Oscietra Gold caviar (also referred to as Ossetra or Asetra) comes from the Acipenser Gueblenstaedtii ou Persicus species of Russian sturgeon. These are beautiful round grains that are golden in color, and medium in size. It has mild, balanced flavors with notes of cashew.
PREPARATION AND PAIRINGS
The best way to enjoy caviar is on its own to truly savor its incredible flavor. We highly suggest using a mother-of-pearl, wood, or bone spoon to eat caviar, as metal will interfere with its flavor. You can also enjoy it in a traditional way—on blinis, with a dollop of crème fraiche, and some chopped onions, and chopped hardboiled egg whites. If you want to go unconventional, you can also add a little to your salads, pastas, and scrambled eggs.
The best drinks to pair with Kaviari Oscietra Gold are clean, crisp vodka, and delicately bubbly Champagne.
THE NAME TO KNOW
With 40 years of experience, Kaviari is found in the heart of Paris, and is a benchmark in caviar and haute cuisine. Founded by Raphaël Bouchez and Jacques Nebot, they offer the finest caviars with a wide variety of choices.
A family business, Kaviari makes it a point to work closely with fish farmers at every stage of production, committed to being hands-on in everything: natural farming conditions, quality of water, harvesting of eggs, and ripening of grains. They are committed to using artisanal and traditional know-how, and work with the best sturgeon breeding farms in the world.
Today, House Kaviari not only offers the most luxurious caviar, but a myriad of other delicacies. From smoked salmon, rillettes, and roe, to preserves, jams, and blinis, and even tea, their quality remains superior.
Storage Instructions
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.
