Caviar & Terroir: A Second Edition Exploring the Flavors of Uruguay
Black River Caviar, signature cuisine, and nine wines from different regions of Uruguay came together for another memorable Wine Explorers evening at Viti Bar de Vinos. Uruguay’s wine tourism and gastronomy have so much to share, and experiences like “Caviar & Terroir” allow us to discover them from a different perspective: bringing together exceptional products, passionate people, and wines that tell the story of different corners of our country.
It was an evening designed to learn, taste, and enjoy, with Black River Caviar, produced in Uruguay, once again taking center stage alongside a menu created especially for the occasion and a wine selection that took us on a journey through different regions of the country.
Viti Bar de Vinos: Two Years Celebrating Wine in a Different Way
For the second year in a row, we chose Viti Bar de Vinos as the setting for this experience.
Viti was created two years ago by winemakers Santiago Degásperi, Nicolás Monforte, and Federico Urquiola, with the idea of creating a contemporary space where wine could be enjoyed in a relaxed and authentic way.
The experience is completed by the cuisine of chef Facundo Connio, creating a place where wine and food are constantly in conversation.
Its location in Montevideo’s Old City, intimate atmosphere, and carefully curated wine selection once again made it the perfect setting for a new edition of Caviar & Terroir.
Black River Caviar: Three Varieties of an Exceptional Uruguayan Product
One of the highlights of the evening was led by Rodolfo Laporta, Commercial Manager of Black River Caviar, who once again introduced us to the fascinating world of caviar.
Black River produces its caviar in Río Negro, Uruguay, and has become internationally recognized for its quality. A large part of its production is exported to markets such as the United States, Australia, France, and Switzerland, and can also be found in Michelin-starred restaurants and luxury hotels.
This time, we had the opportunity to taste all three of its varieties: Tradition, Royale, and Imperial.
The experience began in its purest form: tasting each variety directly from the hand, one by one, allowing us to better appreciate the differences in texture, intensity, and flavor.
From there, caviar accompanied us throughout the evening, incorporated into the different dishes created especially for this dinner.
Five Courses and a Menu Created Especially for the Occasion
Following the tasting and introductory session, the five-course dinner designed by chef Facundo Connio began.
The culinary journey started with a scallop aguachile with caviar, followed by tuna tartare with caviar.
The third course combined prawns and artichokes in beurre noisette with caviar, followed by one of the boldest dishes of the evening: Wagyu tonkatsu with cured egg yolk and caviar.
And because at Caviar & Terroir we also enjoy playing with the unexpected, caviar even made its way into dessert: bread pudding with katsuobushi caramel, whipped cream, and caviar.
Five very different dishes connected by one ingredient and by a culinary approach that allowed us to discover caviar from completely different perspectives.
Nine Wines, One Journey Through the Terroirs of Uruguay
The wine selection was once again curated by winemaker Santiago Degásperi, who designed a journey through different regions and styles of Uruguayan wine.
We began the evening with a Folle Noir sparkling wine from Últimas Parras, from Colonia.
During the caviar tasting, we enjoyed a Catarratto from Casa Grande’s Píccola line, from Canelones.
From there, each course opened the door to a new region:
Martín Viggiano Estuario Albariño – Montevideo
Cerros de San Juan Lahusen Riesling – Colonia
Bodega Oceánica Pinot Noir Rosé – Maldonado
Nakkal Aramu Sauvignon Gris – Durazno
Las Garzas Pinot Noir – Rocha
Domaine Del Arvol Cabernet Sauvignon – Tacuarembó
Cantera Montes de Oca Sparkling Albariño – Montevideo
In total, nine wines gave us the opportunity to travel through different wine-producing regions of Uruguay and once again showcase the remarkable diversity of Uruguayan wine today.
Whites, rosés, reds, and sparkling wines accompanied a dinner in which every pairing was designed to add a new layer to the experience.
Much More Than a Dinner
At Wine Explorers, we always say that the best part of our events is not only what is in the glasses or on the plates.
It is also about the people.
The conversations that happen around the table, those who arrive curious to try something new, those who meet again after sharing previous experiences, and that special energy that appears every time we bring people together around wine.
This second edition of Caviar & Terroir confirmed it once again.
Our thanks to Santiago Degásperi for guiding us once more through the wines and terroirs of Uruguay; to Facundo Connio for a creative and ambitious culinary proposal; to Rodolfo Laporta and Black River Caviar for sharing the knowledge and story behind an extraordinary Uruguayan product; and to the entire team at Viti Bar de Vinos for welcoming us once again.
And most of all, thank you to every explorer who joined us and was willing to discover new flavors together.
Caviar, gastronomy, nine Uruguayan wines, and one shared table.
This is how we experienced the second edition of “Caviar & Terroir”.
And we are already thinking about the next one.
Cheers!
Photos: Tavis Davidson
If you would like to join one of our upcoming group wine tours or special events in Uruguay, we invite you to explore our upcoming calendar or subscribe to our Newsletter here:
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