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A Guide on Caviar and Drink Pairings: The best combination of flavors


It is good to know how best to pair food and drinks to give the flavor combination its true meaning. If you plan to combine caviar and drink it is important to know what you should and should not put together. Some drinks do not go well with caviar at all. The silky, softly explosive taste of caviar does not match with sodas and energy drinks. They would spoil the experience of that rich taste of caviar.

Caviar itself is a shiny, oily mass whose texture varies from creamy to crunchy and is characterized by the aroma of salted fish.

 

The fine palate, wine, and caviar

Good wine and caviar have a great combination of flavors, acting in contrasts. The salty taste of caviar perfectly cut the fresh and sour taste of wine. These two products simply dissolve into each other. Sweeter wines are not a good choice with caviar because sugar, salt, and alcohol create bitterness. Quality white wine is a logical and legitimate choice. Dry and refreshing wines, strong white and red wines, or aromatic white wines go best with caviar.

There are specific kinds of wine that match with caviar, some of them are: Sauvignon Blanc, Albarino, Pinot Grigio, Pinot Noir, Chardonnay-these are just some of them. Wine should have plenty of acidity and light fruitiness to match the saltiness of the caviar.

a bowl of caviar is in front of a wine

Vodka and caviar, the perfect match

 

Vodka is a classic pair for caviar. Vodka's booziness is perfect for the rich and salty notes of caviar. Vodka is itself a product of quality and because of it is great power it is very rarely consumed without some dish on the side. Caviar in any recipe is suitable with vodka: pancakes with caviar, small sandwiches, or a semi-hard boiled egg with caviar on top, are a good choice.

Vodka and caviar work evenly: the salty and fatty taste of caviar is accentuated only by a sip of pure vodka. Right this combination makes it possible to discover the whole taste of a bitter drink. Vodka must be cold, a classic and pure drink without any additives is suitable. Traditional vodka has a subtle flavor that allows unique notes of the taste of caviar to predominate.

Some of the vodkas that pair well with caviar are Jewel of Russia Ultra-a 300-year-old vodka, Stoli, Jean Marc XO, Leopold Silver Tree Small Batch.

The most effective vodka for this combination is Standard, whose neck of the bottle is surrounded by silver. Wheat and rye-based vodka get along especially well with Ossetra caviar. Vodka and caviar are perhaps the most well-known pairing, and for a good reason. Vodka complements caviar perfectly in the best way.

vodka is next to caviar on a biscuit

 

Champagne and caviar, gold match

 

The high acidity of the champagne goes well with the greasy texture of the caviar. In addition, the crackling of caviar balls is reminiscent of the feeling that sparkling champagne creates on taste receptors. That combination should not surprise me. There is also that part of the ideology- champagne is a luxury drink like caviar is a luxury food.

Champagne and caviar complement each other perfectly. The only thing that matters is that it is not sweet or even semi-sweet champagne. A sparkling drink should be sour. The salty taste of caviar and the acidity of the champagne- this is what creates fireworks of taste.

There are several good options on how to serve caviar with champagne. Sandwiches with caviar with a minimum amount of ingredients: bread, butter, and caviar. Also, if the bread is fried or toasted so that has a crispy texture it will be a good move. There is also a classic option to serve caviar alone with a thinly sliced baguette and eat like that with champagne.

Some of the champagnes who flatter caviar are Krug Grande Cuvee, Cristal, La Grande Dame, Cuvee Dom Perignon, Grand Siecle, Clos de Goisses. The drier the champagne the more suitable it is, so the best is brute. This combination creates an amazing aftertaste. 

a glass of champagne and caviar

The right combination is essential. Caviar will reveal its entire bouquet of flavors just with the drinks of the same significance. Whether it is a pairing of the same or opposite taste for "perfect pairing" it is important that the combination of flavors flatters each other.