Proper caviar is the pinnacle of indulgence. Sure, those gleaming pearls of salmon roe can be tasty, too, but little other than salt-cured sturgeon eggs signal extravagance quite so assertively. Its expense is the primary reason it’s typically sold in small quantities and why it’s best to skip the caviar at restaurants. That premium is also why it’s so important to get your accoutrement and drink pairings just right.
Champagne and ice cold, top shelf vodka are caviar’s classic accompaniments, but there are plenty of other tipples that underscore its opulence just as boldly. Some skew as bubbly or super boozy as those original caviar essentials, but they all complement caviar’s briny notes and its bursting, buttery texture while bringing their own elegance into the mix. As always, using the right cocktail glasses will further refine your beverage presentation, and neutral mother-of-pearl spoons are compulsory for avoiding the worst caviar mistake you can make: using metal spoons (since it can damage both the flavor of the sturgeon roe and the spoon itself).
Txakoli, the Spanish sparkler
Txakoli is a dry white wine that’s typically produced in Spain with a perky effervescence that stops short of overwhelming like a fountain soda. Its crisp, summery flavor balances nicely with caviar’s rich taste of the sea. Both txakoli and caviar’s textures are also well matched. The vino’s subtle sparkle has a milder finish than Champagne’s more abundant, frenetic bubbles that can threaten to compete with the caviar’s own buoyant quality. Txakoli also typically has a lower alcohol content than other wines, usually hovering around 10% ABV.
A vodka lemon gimlet shines alongside seafood
It’s a bit jarring to think of caviar as seafood, being that it does truly occupy a class by itself, but it is technically in the same food group as your everyday tuna steaks and salmon filets. And most marine protein will benefit from a spritz of citrus. However, do not just douse your precious caviar in lemon juice. Instead, drink the tart fruit blended with a bit of vodka and simple syrup, shaken with ice, and served up. Yes, a more standard gimlet is made with lime and gin, but this riff works better with caviar.
Choose sparkling sake for bolder bubbles
Sake is another ideal seafood companion, and sparkling varieties can bring the celebratory bubbles you’ll also find in Champagne. The rice wine gets its extra shine either via artificial carbonation or naturally during fermentation. Its effervescence and flavor profiles can vary wildly in either case. Stay away from the sweet stuff when caviar is on the menu. A mid-level sparkle and a dry finish will let the bolder fish eggs really shine. And, like the caviar, keep your sparkling sake nice and chilled, too.
Vegetal gins boast bracing botanicals
The inimitable juniper fragrance and flavor heavily present in most gins is not our favorite to tether to caviar when serving the spirit alone, but brands that center other notes marry very well. The cucumber notes in Hendrick’s are an easy choice for this particular matchmaking scheme. Smaller batch distilleries like New York State’s Isolation Proof also make limited-edition bottles that spotlight ingredients that perform terrifically with caviar, like wild leeks. Serve it freezing cold for sipping straight.
For a hint of fruitiness with your fish eggs, try a Kir Royale
If it’s subtle sweetness that you seek, a Kir Royale delivers just that in a pretty package. It’s also super simple to make. The cocktail tops Champagne with a splash of crème de cassis for a sparkly pink drink that looks just as lovely in a coupe or a flute. Being that it’s mildly diluted by the blackcurrant liqueur, you can also get away with swapping the Champagne with a prosecco or other sparkling white wine.
