A flavour of quality, classic and yet elegant, oozing vintage flavours yet accommodating of the caviar flavours so that both worked in harmony, I was virtually picking out from our library three amazing trophy winning Champagnes:Ģ018 Trophy for ‘Gastronomic’: Champagne Autréau – 1670 Grand Cru 2005Ģ018 Trophy for ‘Vintage’: Champagne Chapuy – Prestige Livrée Noire 2008Ģ018 Trophy for ‘Oaky & Toasty’: Champagne Roger Brun – La Pelle 2013įirstly, let us look at the three Champagne houses all of which I have been fortunate enough to visit:Ĭhampagne Autréau: A young and vibrant brand with over half a century of history in producing some wonderful flavours to amaze many and most Champagne lovers. Malgorzata Gill-Bakalarz, sales manager, spotted my interest and welcomed me to indulge in Antonius caviar.Īs I tasted the caviar with Malgorzata I immediately was working out which of the Glass of Bubbly award winning Champagnes would pair best with the magnificent tasting experience of the fish eggs. So, I’d only popped into a food event in London the other day to speak to a Prosecco and Croatian sparkling wine producer when I walked past a rather fine looking stand showcasing caviar. The rarest and costliest is from beluga sturgeon that swim in the Caspian Sea, which is bordered by Iran, Kazakhstan, Russia, Turkmenistan, and Azerbaijan.” Wikipedia. “ The main types of caviar are Beluga, Sterlet, Kaluga hybrid, American osetra, Ossetra, Siberian sturgeon and Sevruga. Though both names are seen as a luxury item, you can of course still find each at very much affordable prices, Champagne mass produced brut labels easily discovered at national supermarket chains at under £10 and cheap caviar which can at times be described for various types of fish roe – Though as with most products in life you can step things up a level or two and with Champagne opt for a respected producer and label and of course to discover true caviar we need to be looking at those using eggs of the sturgeon.
For many it could not get any better than Champagne and caviar, an iconic combination alongside Champagne with strawberries and cream, Champagne with oysters or pairing what is known as the ‘K ing of wines‘ with fine cheeses of the world.Ĭhampagne and caviar, certainly symbols of good life, a match made in heaven, offer a great pleasurable tasting experience both individually and when paired, they are fine and delicate flavours from makers having taken exceptional attention to production details in order to produce the perfect end result.
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