A new scientific study on the interaction between black caviar and white and sparkling wine has been published in the International Journal of Gastronomy and Food Science.
The study, “White Wine, Sparkling White Wine and Black Caviar – The Sensory Experience of Pairing of Flavours”, examines how the combination of caviar and wine influences the sensory experience.
Torbjörn Ranta, Managing Director of Arctic Roe of Scandinavia, is one of the co-authors of the study.
The study evaluated different combinations of caviar with Swedish white and sparkling wines. The results show, among other things, that the order in which wine and caviar are tasted can influence which flavours and sensory characteristics become more prominent.
The research contributes to a deeper understanding of the interaction between caviar and wine, while also highlighting the potential of combining Swedish gastronomic products.
The article is published open access and can be read in full through the International Journal of Gastronomy and Food Science.
Read the full study:
https://doi.org/10.1016/j.ijgfs.2026.101636