Cabernet "Caviar"

[Anonymous Modernist 6745]

I am interested in making awine "caviar", and I am wondering if anybody has had any success with this, as well as the technique.

[Anonymous Modernist 6745]

I meant to ask what technique was used.

[Anonymous Modernist 6611]

I did something like this with White Wine when I first started playing with this stuff. Used Cold Oil in a cup and mixed the wine with Agar Agar, heated to like 200° and let cool to like 130° and drip into cold oil.

Now I think I'd try to use a Calcium Chloride bath with a Sodium Alginate/Wine mixture (basic spherification), I tend to get some nice Caviar using this method. Reverse Spherification would probably give the most WOW producing results but I haven't messed with that technique too much yet.

[Anonymous Modernist 393]

Doug,

The technique used will be dictated by what type of end result you wish to have. Using a cold oil/agartechniquesuch as what SuperJude suggested will produce completely firm solid gel spheres. Using sodium and calcium (spherification) will produce a product with a liquid center and a firm outside that will burst in your mouth. So it really depends on what you're going for.