Chef’s Reserve Caviar By Tsar Nicoulai
The Provenance
Hand-crafted and farm-raised in Northern California, this California white sturgeon caviar combines Tsar Nicoulai’s sustainable methods of high-quality farming and curing with a special salt blend created in Sonoma County by Jordan Executive Chef Todd Knoll. The result is a rich, elegant caviar that pairs beautifully with Jordan Chardonnay and Cabernet Sauvignon, and of course, Champagne. Experience this product with our Champagne & Caviar Tasting.
The Making
Crafted in collaboration with Jordan’s chef, this small- batch caviar is raised at the Tsar Nicoulai farm near Sacramento, just two hours from the winery. To create this new caviar, Executive Chef Todd Knoll harvests salt water and kombu from the Sonoma Coast, dehydrates the kombu and then lets it infuse with a chilled bath of the collected salt water for three days before the kombu is removed and final evaporation occurs, making the caviar’s essential cure. Eggs are sustainably harvested from California white sturgeon that have lived at the farm for 8-10 years before the salt blend
is applied, and the caviar cures for eight weeks. As with all Tsar Nicoulai products, this caviar was carefully produced and selected without the use of antibiotics, growth hormones, GMOs or synthetic preservatives, creating a caviar of the highest quality and integrity for your enjoyment.
Food Pairing Suggestions Less is more with this grand-sized, nutty caviar. Keep food pairings simple to allow the subtle properties of the caviar to shine. Serve atop buckwheat blinis with crème fraîche and diced egg, spoon over small roasted fingerling potatoes with crème fraîche and chopped chives or add a quenelle atop seared diver scallops. This umami-rich caviar makes for an indulgent garnish for many of our chef’s recipes.
$135 (1 oz) |
jordanwinery.com/shop
(Includes priority overnight shipping; ships direct from Tsar Nicoulai)
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