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Prunier Caviar Tradition
Pure Prunier
TASTING NOTES FROM THE CURATOR
The purest definition of Prunier caviar! The Prunier Caviar Tradition is made with eggs from the Acipenser baerii, or the Siberian sturgeon, one of the best. They reach maturity at around six to eight years, and can grow to up to three meters long.
The Prunier Caviar Tradition is filled with finesse and fine character—the trademark of Prunier. Its aromas are clear and generous, and hints of nuts and almonds. These hints follow through to the palate, where it finishes long and beautiful. If you like the taste of Sevruga caviar, the Prunier Caviar Tradition comes closest to that.
PREPARATION AND PAIRINGS
Enjoy the Prunier Caviar Tradition on its own, scooped out of the tin with a wooden, plastic or mother-of-pearl spoon (metal will alter the taste and texture of the caviar). You can also serve them on top of blinis, with some crème fraiche. Pair with a dry, intense Sauvignon, like a Sancerre or Pouilly-Fume.
A FRENCH STORY
The Maison Prunier opened in 1872 as a restaurant in Paris, and became a place for the elite to meet. After the 1982 alliance between France and Russia, a Russian craze rolls over Paris, and caviar becomes the new sensation in town. Prunier was the first to open a degustation bar in 1915 with oysters and caviar, and, after the Bolshevik Revolution of 1917, obtains the import monopoly for Russian caviar in 1918.
Prunier gives up this monopoly in 1920, with the discovery that the French river of Gironde is full of sturgeons, and opens the first French production of caviar. The year 1920 is key in the history of caviar, as it is when Prunier’s biggest rival, Petrossian, was founded, importing Russian caviar. Since then, Prunier has been synonymous to the French Caviar, and a precursor of the local production of caviar.
The Acipenser baerii, or Siberian Sturgeon is originally from the major river basins at the north of Siberia. It is now mainly raised in France for its roe.
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.
