HOW TO ENJOY
To experience its wild taste to the full, Volzhenka’s fine caviar should be served, then savoured, straight from the fridge.
Take a small mother of pearl spoon (a silver one tampers with the taste) and allow the elemental favours of the most exquisite caviar explode in your palate. While enjoyment of food should always be a matter of personal preference, we’re convinced that the beauty and purity of Volzhenka’s wild taste is best experienced without accompaniment.
To extend your appreciation, try our caviar on warm white buttered toast, or smothered onto large traditional blinis, rolled like pancakes, together with a glass of cold champagne, a lighter-bodied Chablis or other white Burgundy or top-grade freezer-cold vodka.
Oscietra V20 is defined by its rich and enduring flavour, with subtle overtones of hazelnut.
The Oscietra V20 sturgeon eggs measure 3mm in diameter and are recognised by their distinctive golden tones. It takes up to twenty years for the Oscietra V20 sturgeon to reach maturity, and they’re only harvested in the coldest months of the year.
Know your caviar:
Oscietra sturgeon have been prized since the times of the Romans and the Ancient Greeks.
Oscietra caviar is renowned for its complex taste and somewhat nutty flavour.
Prepared according to a centuries-old salting recipe, the Oscietra sturgeon takes up to 15 years to harvest. Its velvety eggs range from shades of amber to darkest mahogany – hence its nickname as the ‘Gold Standard’ of caviar.
Know your caviar:
Once they reach maturity, Oscietra sturgeon can produce up to 2 million eggs at a time.
Siberian Sturgeon are beloved for their versatility, mildness, and subtle touch of brininess.
Fresh and bright on the palate, these opalescent eggs have a wonderfully smooth texture. The Siberian sturgeon reaches maturity at the age of 8. Their delicate eggs measure in at between 2.2mm and 2.7mm in diameter.
Did you know?
Derived from the rivers and lakes of Siberia, this freshwater species grows to up to 2m in the wild.