Siberiano

• Available sizes : 10g, 30g, 50g, 100g and 250g
  and the original tin 1kg / 1.8kg (upoun request)
• Diameter Ø: Medium small 2.5 mm / 2.7 mm
• Color: Varying from light gray to black
• Texture: Soft and luminous, slightly moisturized
• Ingredients : Sturgeon eggs (Acipenser Baerii), salt, E285.
• Allergens : Fish eggs
• Storage : In the refrigerator between 0 and 4 °C. Once opened, consume within 48 hours
• Shelf - Life : 90 days
• Origin: Italy

For its intense and aromatic taste, the Golden caviar goes well with oysters, fish or meat tartare, with which it shares its freshness. Its aroma is one of the most appreciated by those who are accustomed to this fine delicacy, as it is decisive, but never invasive among flavors.

Historically, in Russia, the best matching for caviar is with Vodka, thanks to its neutral taste and its capacity of ” cleansing the palate”.
The most refined palates prefer Champagne, but there are valid alternatives! 
Any classic method, Italian or not, produced in its own style, can be perfectly matched to the precious pearls.
In fact, thanks to its perlage and its acidity, it will be able to contrast and cleanse the palate from the characteristic plumpness of caviar.
Obviously, some adjustments are required: full bodied wines will have to be matched to caviar types having a more intense and complex taste.

Caviar and wine: a sophisticated match

As for still white wines, it is suggested to prefer the dry ones, taut and vertical, with good minerals and average sapidity.
It is better to avoid full bodied white wines which have been aged in wood and having aromatic and oxidized notes.
Red wines are not particularly recommended, among them it is always better to opt for a younger style, with less bodied wines, to be served chilled.
Passito wines are to be avoided; in case caviar is consumed without meals, it could be a good idea to match it with a good tea which is not aromatic.