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Champagnes and other sparkling wines are fragile! Swirl them and they’ll go flat, which means you lose the aromatics that the bubbles are meant to deliver.
Doug Peterson sells the last thing anybody would expect from a college professor working in rural Georgia: caviar. But just outside Chattanooga—three hours northwest of the University of Georgia, where he works as a professor of fisheries and aquatic sciences—Peterson produces the state’s only sustainable caviar at a 5,000-square-foot facility in the town of Cohutta.