Cant see a thread yet. Been working v hard so time for a belated birthday celebration. Time for some caviar this afternoon whilst watching Glorious Goodwood. The Ruinart had had a few extra years ageing in the cellar and was just delicious with cream, toast a touch of autolysis but still a fresh acid spine. Thought the Muscadet and the Chardonnay were ok - bog standard nothing to get excited about, but rather liked the Italian one. Its been a long time since I've had the proper stuff - it was ok the Tradition was very mushy and the texture of the Oscietra and Sevruga was also softer than i remembered. I suspect the last real Caviar I tasted was from Caviar House back when it still came from the Caspian.