There may not be a pairing as classic and romantic as champagne and caviar — yet palates have refined throughout the years, prompting more modern beverage offerings.
Savoring caviar’s unique flavor to the fullest calls for the perfect bottle of wine, but not all wines are suitable for consuming such an elegant delicacy.
Generally, dry white wine or a glass of champagne is a popular choice. The subtle sweetness of dessert wines, such as Moscato or sherry, may also balance the salty sturgeon eggs. However, steer clear of red wines — other than a light Pinot Noir — which tend to overpower caviar.
Before choosing the perfect wine pairing for this decadent specialty, it’s essential to understand what caviar is and the most common varieties.
What Is Caviar?
Fish eggs — also known as roe — can be found in various cuisines. Japanese restaurants may serve sushi topped with flying fish, herring, or salmon roe, with many diners exploring the taste of uni through sea urchin dishes. Meanwhile, in Denmark, breakfast might comprise lumpfish roe over hard-boiled eggs — or roe might come served with other seafood dishes.
People consume various fish eggs, but caviar is likely the most recognizable and sought after. Caviar is the unfertilized eggs from the sturgeon, with the five most common being beluga, osetra, kaluga, sevruga and sterlet.
Initially a flourishing species in the Caspian and Black Seas, sturgeon populations have drastically declined due to overfishing. In fact, the International Union for Conservation of Nature (IUCN) lists 16 out of the 27 caviar species as critically endangered due to corruption and illegal trading. Today, most of the world’s caviar is harvested on fish farms.
The U.S. Fish and Wildlife Service (FWS) banned caviar imports from Russia in 2005; however, the FWS granted an exemption on the commercial sales of beluga in the U.S. in late 2019.
With the global prevalence of sturgeon farms on the rise, the cost of caviar has dropped significantly. At one time, premium caviar cost upwards of thousands of dollars; however, you can expect to pay nearly $100 for an ounce in today’s markets.
How Do You Eat Caviar?
Caviar pearls are typically served raw off a spoon or as an accompaniment or garnish — however, they are rarely cooked. Depending on the type of caviar, it may taste salty, nutty, sweet or buttery.
Some caviar-enhanced dishes may surprise you, but all of them aim to preserve the integrity of the roe. For example, swapping out a red sauce for a creamy white bechamel is ideal for caviar-topped pizza.
Likewise, simple scrambled eggs also go well with sturgeon roe. To give your scrambled eggs a softer, velvety texture, coat your pan with butter before adding the whisked liquid.
However you decide to incorporate caviar into your meals, you’ll want to wait until the dish cools slightly. Caviar is a sensitive delicacy, and heat may disrupt its natural flavors.
4 Wines to Try With Caviar
Champagne bubbles can cut through some of the caviar’s saltiness, but certain wines also pair beautifully. Here are four wines you should try when indulging in caviar.
- Sauvignon Blanc
Wine should never be full-bodied or contain high tannin levels to prevent overwhelming the roe — that’s why dry white wines are the ideal recommendation for caviar dishes.
Sauvignon Blanc is a dry, medium-bodied wine with fruity notes that particularly complement California Royal White Sturgeon. Hints of fresh citrus, passionfruit and apple are pronounced just enough to match the delicate caviar.
Sauvignon Blanc ferments in stainless steel tanks to preserve its fruity profile and offer a less oak-infused taste, unlike most wines that age in wooden oak barrels.
- Rosé
Rosé is a refreshing and versatile wine crafted from any red grape worldwide, drawing its pinkish hue from only hours-long contact with grape skins.
In red wines, grape skin is responsible for the rich coloring, providing a more full-bodied flavor. Naturally, rosé remains a delicate pairing for caviar with minimal grape skin contact.
Rosé doesn’t require aging and reaches peak freshness immediately after pressing. When purchasing a rosé at the liquor store, ask when it was bottled and whether it’s dry or sweet. Remember that the drier the wine, the most complementary to caviar.
- Pinot Grigio
Another perfect wine pairing for caviar is a crisp pinot grigio — a dry wine with a tinge of lime, peach, pear and apricots. Some pinot grigios may also contain a nutty spice aroma or deliver honey and tropical fruit notes.
Pinot grigio — as it’s called in Italy — is essentially the same as pinot gris from France; however, they have slightly different tastes depending on the region. Italian pinot grigio is often drier and leaner, while French-style pinot gris is relatively sweet with a fuller-bodied texture.
The high acidity in pinot grigio cuts the sweetness, making it ideal for caviar dishes.
- Pinot Noir
Many people enjoy a glass of red wine per day, expecting to reap heart-healthy rewards. Studies have even touted red wine’s high polyphenols content, containing antioxidative properties that help reduce inflammation. However, if you’re trying to enjoy caviar, most red wines are often too strong to sip.
White wines and champagne aren’t for everyone, though — which is why a lighter pinot noir may be one possibility for red wine enthusiasts.
A lighter pinot noir contains bright acidity and earthy undertones, undergoing a grape-pressed conversion from sugar to alcohol that leaves it nearly entirely dry. Although not as delicate as white wines, pinot noir is mild enough not to quash caviar’s decadence.
Excellent Wine Pairings for a Delectable Treat
In brief to answer your question about what wine goes with caviar, a chilled white wine is perfect. Especially a dry variety is a classic pairing for caviar. Sparkling wines, such as Champagne, are also highly recommended for complementing the flavours of caviar.
Whether you prefer a traditional bubbly with caviar or lean more toward wine, a pairing is available to satisfy your palette. Caviar is a savory treat — and the proper wine pairing can make a significant difference in your tasting experience.