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Because it takes a big fish to harvest a practical amount of caviar, it’s little wonder the eggs are such a delicacy. Tsar fish, basking in the temperate California climates, produce nearly double the amount of eggs farmed in other parts of the country, yet even then, it’s a 10 to 14 percent weight-to-egg ratio. Translation: a 60-pound Tsar sturgeon offers just about ten pounds of roe.


Getting those eggs is another delicate task. A harvester gently massages the egg sac, depositing the roe in a steel tub. He or she then gently washes the eggs, sprinkles in just a soupçon of salt, and carefully mixes by hand.


Finally, after resting for six to eight weeks, the lovingly curated caviar is ready to be savored. To keep it pristine, it should be presented in a small porcelain dish nestled on a bed of crushed ice. It can be enjoyed with classic blini, small bites of toasted brioche, or straight from a mother of pearl or even a plastic spoon–just never use a silver, steel or bronze spoon, since caviar may oxidize when exposed to metals and take on a bitter, metallic taste.


“We have enjoyed learning how caviar farming has evolved through history, and how we can support the farming of this rare delicacy right here in Northern California,”Jordan says.


Indeed, caviar has been an American institution for about 150 years, even before becoming popular in France. As far back as the late 1800s, the United States had established a thriving industry where caviar was so abundant that bars served it free, like peanuts.


Unfortunately, heavy fishing severely depleted the U.S. and international sturgeon population, and today, wild caviar is illegal around the world. Instead, the prized fish now reside in farms such as the Tsar Nicoulai ponds in Wilton of Sacramento County, California.


The huge, round, watery accommodations are shaded by water duckweed, feed is 100 percent ocean- and plant-based, and the fish are hand- raised from tiny hatchlings to adults. The love shows: internationally reported blind taste tests, media reviews and celebrity chef endorsements attest that homegrown caviar rivals the wild species for flavor.


CHAMPAGNE & CAVIAR EXPERIENCES AT JORDAN


Jordan Estate Rewards members can indulge in the Jordan Chef’s Reserve Caviar with our new Champagne & Caviar Tasting, which is available upon request to Silver, Gold and Platinum members. It


is also offered as an additional


accompaniment to private meals or overnight stays. Both the Jordan Chef’s Reserve Caviar and Jordan Cuvée Champagne by AR Lenoble officially debut at Spring at Jordan and are sure to become a featured pairing at other culinary events.


During the Champagne & Caviar Tasting, guests will


sample Tsar’s premium Jordan Chef’s


Reserve Caviar with the chef’s homemade blinis and accoutrements, alongside current release Russian River Valley Chardonnay and Alexander Valley Cabernet Sauvignon, plus an older vintage Cabernet Sauvignon and the Jordan Cuvée— the latter of which is a non-vintage brut that has been aged four years on its lees to create a rich, flavorful Champagne. Hosts will discuss what international royalty has long known: carefully selected, superb caviar pairs marvelously with fine Champagne, but also white and even red wines.


In addition to enjoying this delicacy at the winery, customers can purchase Jordan Chef’s Reserve Caviar on Tsar Nicoulai’s website ($135). Visit Chef’s Products at jordanwinery.com/culinary for details.


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