Expert Caviar Service Tips

Lots of times you see caviar served over ice. Why is that?

When caviar starts to warm up, the flavor gets fishy and the texture gets oily. It’s most delicate and balanced when it’s served very cold.

Why is it served with a mother of pearl spoon?

Caviar reacts with any metal to create a metallic taste. We even use compostable spoons when doing staff trainings here. Anything but metal.

Why do you often see crème fraîche, eggs, and chives accompanying caviar?

Caviar is (of course) full of fish oil, and the fattiness melds really well with crème fraîche and eggs. Onion or anything in the allium family just elevate the flavor of the caviar, don’t ask me why!

We work with Tsar Nicolai Caviar here at Domaine Carneros. Which of their caviars are your favorite?

My favorite Tsar Nicolai is the golden reserve. I had it over ice cream once and it was unbelievable. In fact, Humphry Slocombe just had a special caviar ice cream offering with the caviar mixed in to an ice cream base!

Tsar Nicoulai raises their fish in a controlled farm environment here in California. Is there a flavor difference between farm raised and wild raised caviar?

I’ve never perceived a difference in flavor between wild raised and farm raised.

What’s the difference between different grades of caviar?

The grades represent different fish and different ages of the fish. Beluga and Osetra are the types of Surgeon that are harvested for caviar. The lower end of the price spectrum generally means a brinier caviar, while the more aged Osetra sturgeon will produce a more buttery, creamy and soft caviar. You’ll also see the color get lighter as the grades get higher.
I love the Tsar Nicolai reserve caviar, a perfect middle point between the high and low ends of the spectrum.

What’s your favorite caviar memory?

Oh, my absolute favorite caviar dish is at Sorrel restaurant in San Francisco. It starts with a sunchoke cheesecake. One side of the cheesecake is covered in shavings of white truffle, then the cheesecake is topped with caviar and accented with an onion jam. It is to die for. I think it’s the best thing I’ve ever eaten.

Why are bubbles and caviar such a classic combination?

Sparkling wine is naturally more acidic than still wine, and the acidity of wine works beautifully with the saltiness of caviar and just smooths everything out. I had to look this up, but the pairing was originally “discovered” in the cafes of Paris in the 1920’s and was promoted by the famed Russian caviar family Pettrosian.

What’s your favorite Domaine Carneros wine to pair with caviar?

Ultra Brut, hands down. It’s the driest of our wine so you really get the acidity that pairs so beautifully with delicious caviar.

Discover our Wine Lover's Guide to Caviar blog post for additional details!

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