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This Valentine’s Day we decided to celebrate Champagne’s love affair with caviar with a beautiful, intimate event showcasing Calvisius Caviar and Charles Heidsieck Champagne.

This tasting allowed us to showcase an assortment of Calvisius Caviar, presented by the US Vice President of Calvisius himself, John Knierim. As we traveled through the different flavor profiles of each caviar, we discovered the delightful pairings that Charles Heidsieck’s Champagnes not only complemented, but elevated– making them the perfect couple of the night.

The tasting included a caviar topped pasta, and caviar topped dessert which truly showcased the all dynamic ways to enjoy caviar. The night was truly one of a kind, and such a fun way to not only enjoy caviar and champagne but to also learn more about caviar’s versatility.  We started the dinner off with a fun tasting where we got to explore some fun caviar and champagne pairings. Those duos included: Calvisius Traditional Caviar paired with Charles Heidsieck Brut Reserve NV, Calvisius Siberian Royal Caviar paired with Charles Heidsieck Blanc de Blanc, Calvisius Oscietra Royal Caviar paired with Charles Heidsieck Special Edition Brut Rose NV, Calvisius Sevruga Royal Caviar paired with Charles Heidsieck Brut Rose Reserve.

Then we transitioned into our main course which was a decadent fettuccine finished with Calvisius Lingotto and Traditional Caviar paired with Charles Heidsieck Brut 2005. The richness of the pasta was complimented so well by the refined saltiness of the caviar, and rounded out by the Charles Heidsieck Brut 2005 with elegant notes of apricot preserves, candied lemon, and pastry cream.

We didn’t stop there… a meal isn’t complete (muchless a Valentine’s Day dinner) without satisfying that sweet tooth with your sweetheart, so we decided to finish the night off with pistachio ice cream garnished with Siberian Royal Caviar.

We truly wanted to use this event to push the boundaries on some potential preconceived notions on caviar and explore our taste buds for the night.  

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