INSPIRATION

There are moments in life that require something special and should be celebrated with, for example, caviar and wine. And there are moments in life that will become special because something special is brought to the table, like caviar and wine.

At Stokkebye, we love those special moments in life, and we love the idea that we can help create them. Because that is exactly what good food and wine can do. The wine tastes better in good company, and a tasting experience is enhanced, when sharing it with someone you like.

Most people know caviar from the topping on blinis, but it can be so much more than that. Typically, caviar is served in small quantities, which of course is due to its extravagant nature. Fortunately, a prominent characteristic of the caviar is its intense and concentrated taste, and one only needs a tiny bit to feel the rush! Whether it’s a Tuesday after work or a gigantic wedding party: Pour the glass, fill up the plates – and create your own special moments!

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We recommend Liva for most of the treasures of the sea. Both for fried and grilled fish, and seafood like prawns, lobster and scallops.

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Baerii is mild and fresh, and can be enjoyed as it is, or as accompaniment for a dry martini or a mild gin & tonic.

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Osietra is the epitomy of character and intensity, and the perfect match for both lobster, fish and shellfish. For example, Osietra caviar can be used for decoration on a fried cod; making it into a culinary feast.

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Our sparkling wine Stella is the perfect aperitif. Also, the wine goes very well together with seafood, for example lightly grilled scallops topped with caviar served with a blanquet sauce.

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The Imperial Royal caviar brings luxury to the table with its delightful and exquisite character. This fine caviar will adorn gastronomy at its finest, but is also perfectly delicate in its purest form.  

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Coco is the perfect wine for the Danish summer. It matches light dishes, seasonal salads, and everything fresh the sea has to offer, such as blue mussels.

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Georg is always ready for a dessert. Preferably homemade ice cream and delicious fruit pies, but it will not turn down a Crème Brûlée either.

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Victor goes great with the day’s and, not least, the night’s sensual meeting with desserts, such as chocolate and pickled fruit like figs and cherries.

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You have Beluga, when nothing else than the most supreme – the very best of the best – caviar will do. Serve it straight on the hand, or beautifully arranged on a blini made of potatoes or buckwheat.

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Trout roe is the beautiful and tasty decoration for the treasures of the sea. Use it to decorate steamed and grilled fish, or as a delicate addition to sushi, blinis or freshly baked bread with smoked salmon.