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Caviar and champagne have long been considered the perfect match when one mentions gourmet pairings.
When enjoying caviar and champagne,
only the driest champagne will do. Champagne selected for caviar should
be brut or extra-sec. The dryness of champagne has to do with the
amount of sugar added to it. French brut has a sugar content of 0.5% to
1.5%, while French extra-sec has a sugar content of 1% to 2%. Compare
this to a demi-sec or a doux, which can have a sugar content above 6%.
The most frequently ordered
champagne in fine restaurants to go with a serving of caviar is Dom
Pérignon, the leader in the Moët et Chandon line. Vintages are a matter
of personal choice, but the excellent 1990 seems perfect with ossetra
caviar. Taittinger is another popular choice, as well has vintage Krug.
In the end, personal preferences, as well as the pocketbook, dictate
the choice you make.
Good caviar and good champagne go hand-in-hand. Don't just serve caviar; present it, It is entirely worth it.
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