A perfect marriage: the elegance of a great champagne, created by Virginie Taittinger, and CAVIAR PASSION's prestigious Black Diamond caviar.
Face value €706
Free delivery from 150 € of purchase!
The DIAMOND PACK created by CAVIARPASSION.com includes a 200g tin of BLACK DIAMOND caviar, a 75cl bottle of 6 years old Virginie T. Grande Cuvée champagne, an ice bucket and a presentation box of mother-of-pearl accessories.
Maison Virginie T, created by Virginie Taittinger (at Sillery, at the foot of the Montagne de Reims, in the heart of one of the most beautiful Champagne vineyards) is dedicated exclusively to exceptional vintages which benefit from extra ageing. 85% of the Pinot Noir grapes, mostly used in this fruity champagne, come from Grands and Premiers Crus classed vineyards. Virginie Taittinger has taken the best vintage from the exceptional 2008 harvest, and added 15% from 2007's reserve wine, to increase the balance of this Grande Cuvée. Aged in cellars for 6 years, in an ideal temperature and measured humidity, this Grande Cuvée benefits from an extra 6 months to reach absolute maturity. The elegance characterising this exceptional champagne is perfect when associated with our caviars.
Drink with moderation. Excess alcohol consumption is dangerous for the health
Blend: 70% Pinot Noir - 20% Chardonnay – 10% Pinot Meunier
Drink between 8 – 10°C
CAVIAR PASSION's BLACK DIAMOND is a hybrid caviar produced by crossing two species of sturgeon, Acipenser Dauricus and Acipenser Schrenckii, as with our Premium Selection and Imperial Selection.
BLACK DIAMOND Caviar is extracted from 8 – 10 year old native sturgeons, originally from the River Amur in China, living in a semi-wild state in unpolluted, crystal-clear freshwater lakes. These very favourable environmental conditions encourage optimal development.
BLACK DIAMOND Caviar is so special because of the strict selection criteria employed by the Iranian experts to ensure that the largest bronze to black-coloured grains reach maturity. The taste, colour and size of the collected eggs is remarkably similar to Beluga caviar. Discovering them will be a surprise to caviar lovers. The delicate flavours, with lightly buttered notes, which spread around the mouth as well as their long-lasting effects in the mouth, produce the most extraordinary and original sensations and tastes.
Composition: Sturgeon eggs (fish) 96%, salt 3.7%, borax 0.37%.
Average nutritional value (per 100g): Energy: 283 kcal - 1083 kj. Fat 19.1g of which 5.1g saturated. Carbohydrates: <0.1g of which sugar 0g Protein: 27.6g Salt: 3.3g Sodium: 1093mg Fibre: 1.0g
Kept in the refrigerator between 0 and 4°C (for not more than 3 months) and your caviar will always be ready to be eaten. Once opened, a tin of caviar quickly loses its quality. So have just enough for all your guests – allow 20 – 50 grams per person.
When serving and eating caviar, always use mother-of-pearl cutlery, rather than metal. Serve cold, preferably on a bed of ice.
Do not add either lemons or gherkins. Caviar is best enjoyed on its own. Take your time and enjoy the caviar in your mouth. Your taste buds are mainly on your tongue, so just crush the grains slowly against the palate and let them melt.
As for quantity, a few grams per person is enough. Of course a 100 gram tin, or even 250 grams, creates an impression. But 30 grams, say, between a few blinis or on lightly-toasted bread would be a wonderful appetiser!
When serving and eating caviar, always use mother-of-pearl cutlery, rather than metal. Serve cold, preferably on a bed of ice.
Do not add either lemons or gherkins. Caviar is best enjoyed on its own. Take your time and enjoy the caviar in your mouth. Your taste buds are mainly on your tongue, so just crush the grains slowly against the palate and let them melt.
As for quantity, a few grams per person is enough. Of course a 100 gram tin, or even 250 grams, creates an impression. But 30 grams, say, between a few blinis or on lightly-toasted bread would be a wonderful appetiser!
