Beluga Caviar & 1998 Dom Perignon
The other day I had the experience of a lifetime! A friend of mine was able to get his hands on some Grade 1 Beluga Caviar straight from Iran. I tried to express the experience in words, but words cannot describe feeling one gets after opening a jar.
The jar is tied with twine and sealed with an imprinted piece of lead. After a struggle opening the jar I spoon the first portion onto a tiny wooden spoon (a metal spoon would change the taste of the eggs). There is not a hint of odor to the pearlescent grayish black eggs. The flavour starts out a little salty, the texture is surprisingly soft and after a few moments turns creamy on the palate. As we explore the depths of the container, the little pearls start to transform into a rich and more complex notes of lemon and vanilla. The pairing to this adventure is a 1998 Dom Perignon tasting of candied fruits and spices bringing out the best in the Sturgeon.
When one eats fine caviar, one is transported away and thoughts and questions emerge as to where this incredible delicacy from. I’m totally serious!! I bought and prepared a bunch of condiments that were totally unnecessary; after one taste any addition would take away from the intense flavour. If anyone ever comes across Iranian Caviar you must, and I mean must indulge because it is one of the most amazing experiences I’ve ever had.