Unlike caviar commonly matured in the Malossol style, By DEHESA's fresh caviar is in keeping with the great classic French tradition". Florence Châtelet Sanchez, Founder of By DEHESA. Find the 5 essential steps to taste a grand cru caviar like an expert.
Appreciate the caviar at first sight.
The grain must shine with its transparency. In the language of experts, we speak of "mirror" to enhance this brilliance. Along with the size, this is the most important quality criterion for judging the quality of a great caviar. The blacker it is without transparency, the more one can deduce that the quality of the water and the breeding of the sturgeon were not good. Moreover, the presence of preservatives such as Borax reinforces the opacity of the grain. Although it has been banned by the European Union since 1975, the big caviar manufacturers and the big brands known on the market still allow themselves to use it for dishonest purposes. Indeed, like sugar or other acidity correctors in wine, Borax allows to hide the distortions of taste of caviar, manufactured according to industrial processes of bad quality.
Tip: to recognize the presence of preservatives in caviar, just leave the caviar for 30 minutes at room temperature and observe the grain. With the heat, you will see a viscous liquid appear and the "chemical" taste of the preservative. So don't listen to the caviar manufacturers who urge you to taste it very fresh and always do your first tasting at room temperature!
The taste then...
In the mouth, the purity of the living and fossil waters, the cradle of its sturgeons and their fresh caviar, offers a sensation of freshness, mineral, sapid, and incomparable iodine notes.
Out of respect for this exceptional caviar, nothing is added. The black diamond® requires the total absence of any preservatives and packaging in glass. This avoids any distortion of the inimitable taste of this caviar, a true black diamond of incomparable purity. The black diamond® recaptures the taste of the French caviar of the past, fresh, without significant maturation, unlike the caviars of Russian or Iranian traditions.
The 5 steps for tasting and conservation caviar :
Our fresh and organic caviar is alive! As for the natural wine, we advise you to let it take oxygen before tasting it.
1. If you decant your wine, do the same with our organic caviar! Open the glass can one to three days before consumption, depending on the degree of intensity and depth you want in your mouth. Pull the rubber seal to let the air in, stir the grains with a mother-of-pearl or wooden spoon to promote oxidation in the jar, then put the rubber seal and the lid back on so that the air in the refrigerator does not dry out the grains.
2. Avoid any contact with metal. Use only a mother-of-pearl or wooden (or plastic) spoon. If you use a metal spoon, the caviar will be lost in a few minutes!
3. Take a portion the size of our mother-of-pearl spoon (see image below) and place the caviar on the outside of your hand, between your thumb and forefinger, as in the image below.
4. Your hand is your best ally in knowing when to taste the caviar. This is the technique of the greatest experts! Once the caviar is at hand temperature, you can finally put it in your mouth, leaving the grains under your teeth to appreciate the roll of the caviar. This is another criterion of quality of a great vintage.
5. Its conservation. You did not finish your caviar tin? Don't worry, the organic caviar without additives gives you up to 6 days of conservation with opening, provided that you keep it in the refrigerator between 0°C and 5°C, with the lid well rested on the tin. The green rubber that saddled the glass jar is not necessary for conservation.
We summarize the 3 criterias for quality of caviar:
-the size. Only the greatest vintages offer a size higher than 3mm (most of them are from beluga). The size is essentially determined by the time the sturgeon are raised. Our caviars offer a size of 3 mm because we proceed to breeding of 18 years, in order to respect the natural cycle of fecundity of the animal! Unique in the world (unfortunately...)
- the mirror or the transparency of the grain
- the roll or the crunch of the grain in mouth.