Caviar: From River to Table

24 APR 2024

The story of caviar begins with the sturgeon, a fish that has swum through our waterways for millennia. Ancient civilisations were among the first to recognise the value of sturgeon roe, with its unique texture and flavour. Over time, caviar found its way to the banquets of Russian tsars and European royalty, becoming a symbol of opulence and refined taste.


Today, in the hands of artisans, creating caviar is elevated to an art form. Different sturgeon species are found across the world, with each producing a slightly different roe, from the highly sought after Iranian Beluga to the enormous Siberian sturgeon. A caviar master, similar to a cellar master, selects his sturgeon carefully, and oversees the maturation of each grain from the moment it is harvested to the final stages of salting and curing the caviar. This is what gives each type of caviar its own unique aromas and flavours.

Caviar is a delicacy that requires careful maturation in the hands of an expert caviar master.

Kaviari — a French caviar brand widely regarded as having some of the industry’s strongest sustainability credentials — is stocked by Culina Market at COMO Dempsey in Singapore. Here, we break down the nuances in the different flavour profiles of their caviar range, from the buttery Beluga to the nutty Ossetra:


Kristal® Caviar: A favourite among chefs worldwide, Kristal grains are dark olive-green to golden amber, and are firm and compact. They tend to develop very complex flavours with an almond finish.


Ossetra Caviar: This caviar features large grains with colours ranging from amber to golden. Ossetra has a complex flavour profile, with notes of nuts, brine, and a subtle sweetness.


Baeri Royal Caviar: Harvested from the Siberian sturgeon, this caviar features small- to medium-sized grains with dark grey tones. It has subtle and complex flavours with a touch of brine.


Transmontanus Caviar: Harvested from Italian sturgeon, dark grey Transmontanus grains are surprisingly large, with light toasted wood and bold buttery flavours.

Culina hosted a Caviar and Wine Pairing Masterclass as part of COMO Weekend, featuring a series of COMO-curated experiences and extra special perks.

If you missed the recent Caviar and Wine Masterclass, COMO’s Master Sommelier Mathias Camilleri has shared his pairing suggestions and tasting notes:


Kaviari Transmontanus X Champagne Taittinger Prelude Grand Cru NV


Made with 50 per cent chardonnay, 50 per cent pinot noir and aged for five years on fine lees, Taittinger Prelude reveals a fine mousse, reminiscent of sea foam, fresh hazelnut cream and refined bubbles. This fine Champagne presents an elegant contrast to the rich, buttery flavours of Kaviari Transmontanus.


Kaviari Ossetra X Inama, Foscarino, Soave DOC, Veneto, Italy


Like two soulmates meant to meet, the Inama Foscarino was destined to emphasise the maritime essence of the Kaviari Ossetra. Made with the garganega grape, Inama Foscarino comes from a land with volcanic soil, which has a salty mineral compound that is absorbed by the grape.


Kaviari Kristal X Yannick Amirault, Les Malgagnes, Saint Nicolas de Bourgueil, Loire Valley, France


This Loire Valley red wine made with the cabernet franc grape often displays wet earth and light truffle notes surrounded by juicy blue and black berries. The wine’s light tannins play off Kaviari Kristal’s bubbly black pearls and complex flavours.


Discover the nuances of Kaviari caviar varieties, paired with wine and Champagne, all available at Culina Market at COMO Dempsey in Singapore, where you can earn Comocredits with every spend.

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