From left to right: Kaluga, Tsar Imperial Ossetra, Shasetra and Special Reserved Alverta Caviar.
From left to right: Kaluga, Tsar Imperial Ossetra, Shasetra and Special Reserved Alverta Caviar.

When I think of caviar, I used to think of sushi. Those tiny, neon orange, glossy balls encasing sticky white rice are more of a visual decoration. At least, that’s what it seems, because they barely have a taste. When Janelle of CorkChronicles.com and I attended a Caviar and Champagne event during the NYC Wine and Food festival, my opinion about caviar started to change. Read more