An undoubtedly indulgent & classic combination. Finding your perfect caviar and Champagne pairing is an exploratory & very enjoyable experience, it’s hard to go wrong.
Much like caviar, champagne houses must adhere to one Golden rule for their products to be considered champagne. As we know, roe is only considered caviar if it comes from one of the many sturgeon fish species. In that same vein, sparkling wine can only be considered champagne if its grapes are harvested from vineyards in the Champagne area of France.
The flavour spectrum of ANNA Dutch caviar is just as diverse as grapes are in the world of Champagne, which is important to note when aligning your bubbles to your preferred pearls.
We’re often asked about champagne & caviar pairings, and can attest we’ve tried a few! However our go-to Champagne house is Pol Roger.
ANNA Dutch Osetra contains a higher acidity when compared to the Classic caviar, so it needs to be paired with a full-bodied Champagne, and Pol Roger Reserve Brut is exactly that.
The brilliance in the Pol Roger Reserve Brut, is the blend in equal parts of the three Champenois grape varieties:
- The Pinot Noir (bringing structure, body and power) is mainly produced from some of the best crus of the Montagne de Reims.
- The Pinot Meunier (ensuring freshness, roundness and fruitiness) is issued from several crus from the Vallée de la Marne and from the Epernay area.
- The Chardonnay (adding its aromatic complexity, finesse, elegance and lightness) comes from Epernay and some of the best crus of the Côte des Blancs.
When served with Osetra caviar its pairing combines complexity, balance and distinction.
Charlotte from Pol Roger describes the pairing as ‘that really beautiful salty umani sense of the ocean paired with the classic pure nature of champagne, it just makes perfect sense.” And we couldn’t agree more!