HOW TO ENJOY AND SERVE CAVIAR

Caviar is rich in Omega3 and vitamins, which are good for your health!

Never use a metal spoon (unless it is gold), because it could oxidize the caviar and alter is flavor.
To taste caviar, take a gold or mother-of-pearl spoon, but not a metal one. Immerse it vertically in the container, and then place a little caviar on your hand, in the hollow formed by your thumb and forefinger.

Vodka is the ideal accompaniment.

For recipes that combine seafood and caviar, the accompaniment with vodka and other strong alcohol can make the dish indigestible; in this case, it is better to opt for wine or champagne.
White wines and champagne offer a relatively simple choice.
If you serve caviar with a strong bouquet and more or less spicy ingredients, such as onions, serve an excellent Champagne, otherwise the flavor will be completely overwhelmed.

If you are lucky enough to have a mother-of-pearl or glass caviar set, place the jar of caviar in the bowl or pour the caviar directly into it. Romove the bowl from the refrigerator about half an hour before serving. Do not remove the lid too soon. Alternatively, put some ice in a slightly larger container and place the jar of caviar on the bed of ice.

Eat the caviar directly from your skin, slide the eggs onto the palate and then nibble them one by one to savor the entire flavor. If you then rub your hand, there should be no residual odor.
Air and heat are caviar’s biggest enemies, so avoid keeping the jar open.

Some elegant, dry white wines such as Sancerre and other quality Sauvignon Blancs are delicious with caviar, as are Burgundies such as Chablis, if the oak aroma is absent or very mild.
Some American Chardonnays are suitable, but avoid overly tannic wines aged in oak barrels, as their excessive richness tends to overwhelm the flavor of the caviar.
Feel free to be original; since caviar is usually served on special occasions, it is appropriate to accompany it with a drink of your choice.

Caviar is rich in Omega3 and vitamins, which are good for your health!

Never use a metal spoon (unless it is gold), because it could oxidize the caviar and alter is flavor.
To taste caviar, take a gold or mother-of-pearl spoon, but not a metal one. Immerse it vertically in the container, and then place a little caviar on your hand, in the hollow formed by your thumb and forefinger.

Vodka is the ideal accompaniment.

For recipes that combine seafood and caviar, the accompaniment with vodka and other strong alcohol can make the dish indigestible; in this case, it is better to opt for wine or champagne.
White wines and champagne offer a relatively simple choice.
If you serve caviar with a strong bouquet and more or less spicy ingredients, such as onions, serve an excellent Champagne, otherwise the flavor will be completely overwhelmed.

If you are lucky enough to have a mother-of-pearl or glass caviar set, place the jar of caviar in the bowl or pour the caviar directly into it. Romove the bowl from the refrigerator about half an hour before serving. Do not remove the lid too soon. Alternatively, put some ice in a slightly larger container and place the jar of caviar on the bed of ice.

Eat the caviar directly from your skin, slide the eggs onto the palate and then nibble them one by one to savor the entire flavor. If you then rub your hand, there should be no residual odor.
Air and heat are caviar’s biggest enemies, so avoid keeping the jar open.

Some elegant, dry white wines such as Sancerre and other quality Sauvignon Blancs are delicious with caviar, as are Burgundies such as Chablis, if the oak aroma is absent or very mild.
Some American Chardonnays are suitable, but avoid overly tannic wines aged in oak barrels, as their excessive richness tends to overwhelm the flavor of the caviar.
Feel free to be original; since caviar is usually served on special occasions, it is appropriate to accompany it with a drink of your choice.