Better served at low temperature, between 0 and 4 ºC (32 – 39 º F). Classically, caviar is served in a bowl on a bed of crushed ice or on blinis or canapes. The traditional way to taste it is alone, using a spoon made of noble metal, mother-of-pearl, ivory or horn.
It goes with cava, brut champagne, vodka even some dry white wines can be adequate.
Caviar must be savoured slowly, sensing its soft texture, being seduced by the delicate bursting of the roe. Its taste will evoke memories of distant lands and seas.