In a bold move to pair California wines with California caviar, Jordan Winery today announced that it is launching an exclusive caviar line with Tsar Nicoulai. The new Chef’s Reserve Caviar captures the terroir of the Sonoma Coast in a unique, artisan manner.
To infuse the caviar with local flavor, Jordan Winery Executive Chef Todd Knoll created a Sonoma Coast sea salt made from local kombu (a mineral-rich kelp) and salt water. He then used this salt to cure the caviar. Chef Knoll looks forward to altering the cure on a seasonal basis with other ingredients both from Sonoma and beyond.
The caviar is sourced from sustainably farmed California white sturgeon that is natural and free of hormones, antibiotics, or preservatives. The caviar is also reserve-level, meaning that it is sourced from fish with a minimum age of eight years in low-density ponds, and also meets the Tsar Nicoulai requirements for size and quality.
The caviar was especially selected to pair not only with Champagne, but also the Jordan Winery Chardonnay and Cabernet. The caviar is available exclusively through the winery, and retails at $135.
While Champagne and Russian Caviar are great, this new eco-friendly, sustainable move is sure to shift the market for California caviar and wine pairings.
Visit jordanwinery.com for more info.