Caviar and wine pairings can lead you down many different roads with many different outcomes. A successful pairing can complement or contrast each other.

Complementing pairings is when characteristics play off one another bringing out each other’s qualities.

Contrasting pairings are when characteristics are different and come together to balance one another.

Both caviar and wine are delicate seasonal products and will vary from species, farm and vintage, leaving you with absolutely no rules when pairing. Fortunately the only way to find a pairing you prefer is to experiment.

Chardonnay based sparkling wines showed the most favorable and versatile when paired with caviar, though Osetra was a clear favorite. The bright and refreshing, citrus characteristics of a 100% Chardonnay sparkling wine is a wonderful balance to the richness and creaminess of Osetra caviar.

Of the pinot noir based sparkling wines, we preferred the more aged, barrel fermented wines. Our favorite caviars were the sevruga, paddlefish and trout roe. The sharpness and briny characteristics of the sevruga and paddlefish balanced perfectly with the creaminess and fruit in the wine.

On the other hand, the sweetness and buttery finish of the trout caviar is complemented by the vanilla and apple notes that you tend to find in Pinot Noir based sparkling wines.

Although champagne and sparkling wines are the most versatile pairings with caviar, still wines also work great, though more of a challenge to find a perfect match. The subtle oak, floral notes and richness of chardonnays complement the nuttiness of hackleback caviar.

The spice, earthiness and light body of pinot noir brings out the earthiness of a farmed Osetra in a lovely way while also enhancing its creaminess. The citrus and acidity of a sauvignon blanc complements the bright, clean, and subtly sweet flavor of whitefish roe.