Caviar Giaveri details the rituals and culture of caviar tasting

Caviar Giaveri has shared insights into the cultural rituals and technical requirements of professional caviar tasting. The process emphasizes recognizing excellence through visual and tactile cues, such as the perfect sphericity of the grains and luminous colors ranging from amber to pearl gray.

Proper service is essential to preserve the product's integrity. To avoid oxidation and flavor alteration, metal utensils must be avoided in favor of mother-of-pearl, horn, or Murano glass. Additionally, caviar should be served at a temperature between 0°C and +4°C on ice, ensuring it does not reach freezing temperatures which would damage its consistency.

Traditional tasting methods include the ‘pure taste’ technique, where grains are placed on the back of the hand to warm slightly from skin contact before being tasted.