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Baerii is for everyone, Osietra is for connoisseurs, Beluga is for the few.

Baerii caviar

Baerii is the type of caviar that we would recommend to those who have not tasted real, fresh caviar before. It is mild, but with a freshness and smooth taste, which characterizes Baerii caviar. It has a nice, intense body, but a relatively short aftertaste. Baerii caviar comes from sustainable farmed sturgeon, like all our caviar types.

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Osietra caviar

Osietra caviar has more character, a greater intensity, more taste nuances and a longer aftertaste. It is typically Osietra caviar that is used as benchmark for grading and separating the eggs in different colours.

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Imperial Royal

Imperial Royal is the finest caviar, one can get from an Osietra sturgeon. When you butcher an Osietra sturgeon, the fish must be of a certain age and ours reaches 12 years before the slaughter. The caviar is beautiful golden and has a very characteristic nutty almond flavor with beautiful hints of cream. A bespoke caviar for those who want something out of the ordinary.

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50 g / 1.000 DKK100 g / 2.000 DKK

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Beluga caviar

Beluga is considered to be the king of caviar. The eggs are considerably larger than the ones from Baerii and Osietra. You will experience a rich and creamy taste. The nuances are even more concentrated and subtle. The Beluga sturgeon matures very late, at the earliest after 10-12 years.

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30 g / 1.640 DKK100 g / 5.000 DKK

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Trout roe

Our trout roe is called “strøgen” trout roe, it means that you stroke the fish alive when the roe is ripe (November to January). After milking the roe, the fish is released. It is a gentle and delicate way to produce roe. The roe is salted between 3.5-4.5% depending on the individual egg thickness. The roe is fresh and crisp and very dry, which makes it suitable to decorate dishes etc.

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100 g / 150 DKK

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Nutritions

Nutritional facts for all of our caviar.

  • Baerii (Acipenser baerii)
  • Osietra (Acipenser gueldenstaedtii)
  • Beluga (Huso huso)

Pr. 100 g.

Energy 1000 kJ
250 kcal
Protein 27 g
Carbohydrates 0 g
Sugars 0 g
Water 48 g
Fat 15 g
Which saturated fatty acids 4 g
Cholesterol 300 mg
Fibre g
Salt 3.2 g

Every single sturgeon is unique.
This makes it even more exciting to break the seal of a new tin. Which tones
will this caviar have?

Caviar


Gastronomic poetry

The book takes you on a poetic and sensuous journey with pictures of beautiful caviar dishes created by some of the best chefs in the Northern region.

 

The restaurants are: Bind, Brøndums, Falsled kro, Gammel Mønt, Gastromé, Lieffroy, Lumskebugten, Meirei Dirk Luther (Flensburg), Pasfall, Rudolf Mathis, Sortebro Kro, Svinkløv Badehotel, Vollmers (Malmø) og Ylajali (Oslo).
Free freight

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Liva 2015


Beautiful subtle scent of elderflower, lime and butter. Acidic and concentrated flavor, without a long aftertaste. The color is clear with a light greenish tint.

 

Liva 2015 is produced from 100% Solaris grape: 50% of the grapes come from vines from 2009 and 50% from vines from 2012. No additives other than sulphites.

 

The wine is named after our oldest daughter Liva Stokkebye.

 

Price per bottle, 0.75 cl., delivered incl. VAT

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Stella 2013


Intense aroma of gooseberry, cherry blossom and fresh beech leaves. The wine has small continuous bubbles. Clear in color and a beautiful classic golden glow.

 

Stella 2013 is produced from 80% of L’Acadie Blanc grape, 10% Johanitter, and 10% Prairie Star. After the wine has gone through primary fermentation additional yeast and sugar are added as in Champagne and the wine is bottle fermented for 9 months.

 

The wine is named after our youngest daughter Stella Mary Stokkebye.

 

Price per bottle, 0.75 cl., delivered incl. VAT

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Georg 2014


Intense aroma of cherry, prune, cream and oak, deep ruby ​​with great intensity. The wine hangs great in the glass. One senses a wine that is similar to port wine, with a Nordic character.

 

The wine is produced 100% from Golobok grape (a cross between Cabernet Franc and a Russian grape from Odessa).The grapes come from vines from 2009. The wine is made using the port method where fermentation is stopped with alcohol 72%.

 

he wine is then oak aged for 16 months in small new 9 litre oak barrels. We produce max. 45 litres per year.
The wine is named after our son Victor Georg Stokkebye.

 

Price per bottle, 0.50 cl, delivered incl. VAT

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Victor 2014


Intense aroma of cherries, cream, butter, roasted almonds and sherry notes. Deep Oloroso red with great intensity.

 

The wine hangs long and beautiful in the glass. And you sense a wine that is all its own with hints of both port and sherry, but again with a Nordic character.

 

The wine is produced 100% from Golobok grape (a cross between Cabernet Franc and a Russian grape from Odessa). The grapes come from vines from 2009. The wine is made using the port method where fermentation is stopped with alcohol 72%. The wine is aged for 16 months in 10 year old Oloroso sherry casks. We produce max. 60 litres per year.

 

The wine is named after our son Victor Georg Stokkebye.

 

Price per bottle, 0.50 cl., delivered incl. VAT

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Mother of pearl spoons

Fresh caviar must never be consumed with a metal spoon or fork, since it can ruin the taste.

Stokkebye Caviar and Wine have made their own mother of pearl spoons for you to buy.

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Giftbox

You can now buy a giftbox with Baerii, Osietra, Imperial Royal or Beluga caviar packed with one mother of pearl spoon.

Imagine the sturgeon swimming around for up to 15-30 years. It is not particularly beautiful on the outside, but every year it becomes more and more beautiful on the inside. Caviar should be enjoyed with rapt attention.

wineyard

Stokkebye Vineyard grapes are cultivated according to the very best ecological principles. Although our wine is not yet certified organic, as we only use one hectare out of 3.5 hectares, we do expect to be officially certified once the field reaches 100% utilization.

Retailers

 

You can buy our caviar and book here

Fisk, Mad og Vildt, Charlottenlund
Kjaer Sommerfeldt, Cph. & Aarhus
Klingenberg ost og delikatesser, Odense
Magnusson Fine Wine AB, Stockholm, Sweden
Erik Sørensen Vin, Hellerup

 

Klingenberg ost og delikatesser, Odense

You can buy our book here

Kunst & Køkkentøj, Cph., Aarhus & Malmoe
ARoS Artmuseum, Aarhus
Johannes Larsen Museet, Kerteminde
Bog og Ide, Charlottenlund
Greens Boghandel, Virum
Illums Bolighus, Aarhus
Kjaers Bøger, Odense
Salling, Aarhus

You can also purchase the book at the restaurants listed above (please see under Caviar – Gastronomic Poetry)