For the Sophisticated Palette . . .

Compare the 3 finest sustainable caviars in the "Osetra" category. These unique caviars are all cultured using 3 different methods and 3 different species of sturgeon. This tasting re-creates a popular hosted tasting we offer, similar to our recent event at the Nantucket Wine Festival.

German Osetra is actually the only sustainable caviar from the true Osetra sturgeon species, the gueldenstaedtii. This large egg shows excellent separation with a slight brine to the taste. This caviar is grown indoors and is a polished example of aquacultured caviar.

Idaho Transmontanus Rex, commonly referred to as White Sturgeon. Truly the king among white sturgeon, the Columbia River stock in Idaho's Snake River migrate over 1000 miles to spawn, which may be why the fish reach 2,000 pounds and the eggs resemble the size and translucent blue-gray of Caspian Beluga. While this caviar may be compared with Beluga, it often has a nutty or buttery flavor like Osetra, as well as a firm texture like Golden Iranian Osetra at its peak. The outdoor culture system is very natural, fed with spring water with an abundance of natural live feed. This farm technology compares most closely with the wild.

Uruguayan Baerii, or Siberian Sturgeon, is cultured in the Rio Negro where fish feed on wild plankton. The use of traditional Caspian salts produces caviar with less saltiness, and more metallic sweetness resembling traditional Osetra. A beautiful burgundy color represents the rich diet of wild shrimp. In terms of taste, this compares most closely with the Caspian due to the Iranian salt wash that is used to salt the eggs.

This gift includes blini, crème fraîche, mother of pearl spoons and the Caviar Guide.