It’s that time of year again, when the cold starts to break and warmer weather gradually begins to grace us with its presence.As the seasons change, we often seek out and welcome food and drink that reflects our surroundings.When things start to heat up, our desire for beverages that quench our thirst and cool us off grows exponentially with the increase in temperature.In a world filled with slushies and punches, there is one classic cocktail that has been helping us usher in Spring and Summer for centuries: Sangria
PAIRING: CAVIAR
Full Ingredients list
- good quality sturgeon caviar, 1 (or 2) oz.
- Lustau en Rama Fino de El Puerto,
DIFFERENT TYPES OF CAVIAR
Although nowadays made in many countries around the globe, traditionally, the term “caviar” refers only to roe from wild sturgeon from the Caspian Sea and the Black Sea. The world’s best caviar is produced from three varieties of sturgeon: Beluga sturgeon (Beluga), Russian sturgeon (Osetra), and Stellate sturgeon (Sevruga). The flavor profile of caviar may change depending on its type and even each batch, which can make pairing a challenge, but any of these three superior types of caviar above should gracefully perform with fine wines. Some others in the quality ranking are the Chinese Kaluga caviar, and the American white sturgeon caviar.
WHY IS SHERRY THE BEST WINE TO PAIR WITH CAVIAR?
As you are probably familiar with, champagne and ice-cold vodka are classic pairings for caviar. But we are here to expose you to the allure coming out of our favorite wines. Sherry is again a phenomenal selection to pair with the highest-quality culinary products such as the world’s most glamorous caviars.
We are convinced that a large choice of sherry wines (both dry and off-dry) could be beautifully paired with the broad flavor profiles of caviar. Fully biologically, flor-aged sherries are commonly considered superb options to accompany a wide array of raw, cooked, and marinated seafood. A ‘contrast’ type of pairing between very salty, robust caviar and a sweeter Blend style could provide gorgeous synergies. Dry oxidative (darker) wines like some amontillados or young palo cortados can also fit the complex nuances of many caviars with remarkable precision. Again, the unparalleled diversity of sherry offers unlimited opportunities for enjoyable food and wine experiences.
WHY FINO EN RAMA SHERRY IS THE BEST SHERRY TO PAIR WITH CAVIAR
Among caviar’s typical taste descriptors are salinity, nuttiness, oiliness, richness, and intensity. Well, guess what? We found a wine that, on paper, looks very similar. An outstanding dry sherry like this Lustau 3 en Rama Fino de El Puerto, a top-barrel selection bottled early this year when the “flor” was at its peak, will interact with first-rate caviar at the utmost level, cleansing our palate each time with refinement and power. This “Grand Cru” class of wine exhibits phenomenal purity and tension. “Spring 2022 Release: Clean and fresh, with a slight taste of tangy yeast. Intense yellow color with golden hues. Very pungent and lively with notes reminiscent of the Atlantic breeze, roasted almonds, and hay.” A love story.
The affinity is instantaneous, the briny and deep-ocean character of the wine embraces the main flavors of the sturgeon’s delicacy with finesse and harmony. The pronounced yeastiness and thicker mouthfeel of this fresh En Rama (unfiltered) release wonderfully match the buttery richness in the roe, with just enough overall salinity and suavity in both elements to provide continued pleasure after each interaction. Popping the eggs against your palate while savoring the wine is a playful textural sensation. A stylish treat that will hopefully make you smile and feel glorious.
CAVIAR RECIPE
Last month, we published a recipe for making homemade pancakes. Did you know that blini is another word for pancakes? Traditionally from Russia and Ukraine, blinis come in a variety of sizes and can be served in different ways. Blinis are an excellent ‘dish’ to help you scoop caviar like a star, traditionally over a dollop of sour crème fraîche.
But we wanted to get as pure as possible this time, no recipe today. Polish your mother-of-pearl spoons everyone! Try to acquire a good quality sturgeon caviar, 1 (or 2) oz. should deliver enough satisfaction, and it doesn’t need to be Iranian ‘Almas’ – 1 kilogram (2.2 lb) US$34,500! I got a tiny jar of Caspian Osetra for myself.
Now, in an attempt to reach perfection, let’s try to equalize the temperature of both elements, caviar, and wine. After you have them both in your hands, place them in the fridge for two hours, then, take them out of the fridge for 45 min, then, drink a small sip of wine, eat a half teaspoon of eggs, and enjoy another half ounce of wine. another half teaspoon… and continue to your heart’s content.
