Each female is different and displays unique features, which provides distinct nuances for each harvest. Under that premise, Kenoz decided to enhance that diversity through a multidimensional sorting system to inform our clients about our Maître Caviar’s appreciations regarding each harvest.
The first diagram is focused on flavour, and analyses the notes achieved by the eggs according to 5 French classifications:
Pre Salé: “salt meadow”, suggests sea notes.
Beurré: “butter”, suggests buttery notes.
Herbier: “herbs”, suggests herbal notes.
Fruité: “fruity”, suggests nutty notes, such as hazelnuts and walnuts.
Sous-bois: “underbrush”, suggests fungi, truffle, or umami notes.
The second diagram is focused on colour, and describes the 5 tonalities that can be found on caviar:
Olive: green shades.
Gold: golden shades.
Silver: silver shades.
Charcoal: oil and black shades.
Ivory: white or albino shades. This particular colour can only be found in the rarest of occasions in Beluga species. Ivory caviar is the most expensive product on the planet.
The last diagram is a set of the features that are usually applied to describe caviar to appreciate its shape and texture:
Diameter: among the main classifications of caviar, diameter is one of the most valued aspects. Many caviar houses employ classifications such as “Classic”, “Royal” and “Imperial”, in which the main factor is the egg’s size. Diameter is measured by the average size of 10 randomly selected eggs. Oscietra eggs are usually between 2,8 to 3,3 mm, whereas Beluga eggs can reach a diameter of 4 mm.
Homogeneity: this feature analyses the uniformity found among the shape and size of the female’s eggs.
Turgor: an important factor during the tasting of caviar is the moment it reaches the palate and the small flavour explosions take place. Turgor analyses the caviar’s firmness quality, and its influence on flavour explosions being more perceptible and exquisite.
Saturnian: a close examination of the egg can show a small Saturn-like ring surrounding it, which indicates that caviar was harvested in a timely fashion.
Sphericity: This criterion focuses on the round or oval shape of caviar. Round caviar suggests a higher level of turgor, therefore spherical eggs are more valuable than oval eggs.
You are now an expert taster of caviar. What are you waiting to enjoy its unique features?