Its an amazing opportunity. I’m not only in the home-country of this supreme epicurean pleasure, but also in Russia’s only caviar restaurant where Russia’s only full-time vodka sommelier and most knowledgeable caviar master Alexander Dmitriev offers caviar master-classes.
I learn it all.. the very basics.. only fish eggs produced by the sturgeon fish (a prehistoric huge fish) can be called caviar to the types, preservation, history, telling fake from real. etc.
I taste the finest Beluga (made from the Beluga fish of the sturgeon family) caviar, it has the largest grains, is creamy, has a fishy flavour, of seaweed and even walnuts. I do a vodka and champagne pairing. I sip and taste Russia’s history in its 142 year old grandest historic landmark…Belmond Grand Hotel Europe.