While caviar and champagne are well-known as an elite pairing, the relationship between the two delicacies extends beyond the table. You might be familiar with riddling: the process of turning champagne bottles to gather and then remove particles of sediment from the fermentation process. Similarly, after the harvesting and salting of caviar, the final stage of the process involves perfecting the flavor of the pearls through the turning of the tins. 

At Pearl Street Caviar, our Caviar Specialists handle our inventory with the utmost care to ensure that the product we deliver is at its best. Some caviars are best fresh, others improve with some age. The aging takes place at a steady 29 degrees F, in a very low oxygen environment - before the caviar is selected and hand packed into the tins that you receive. For the aging process to be as controlled as possible, our Specialists hand-invert the tins every couple of weeks so that the oils run back through the stock, ensuring an even distribution, and steady aging. Once selected and packed, the caviar is placed in a vacuum (no air) so that it is the same when you crack and enjoy as it was when our Specialists selected and packed.

For caviars that are harvested from older sturgeon, aging for a longer period bolsters the already mature qualities of the pearls, including the plumpness and pop of the eggs. Other caviars, like Siberian Select and Alchemy Ossetra, have the best flavor when they are eaten closer to harvest time. A caviar like Keluga Supreme requires time to allow the flavor of the salt to combine with the pearls for a real burst of Umami.

Thank you for reading, and enjoy your caviar this week with a bit more knowledge about the care that goes into creating the flavorful experience you enjoy!