the Cristal falls apart, the Dom Pérignon has enough citrus fruits to work well with all three and the Krug would be fine at a push. And the best caviar? Number Two.”
So now we know.
What To Drink With What You Eat (Amazon.co.uk £16.07) have two quotes, the first from a Daniel Johannes in New York, the second, opposing view, from Jean-Luc Le Du of Le Dû’s Wines, again in New York.
I think Champagne and Caviar can be a great match. I just think you have to be careful what Champagne you serve. The Champagne should be really vibrant and crisp, and Blanc de Blancs is a great Champagne with it. Whereas if you’re going to serve a barrel-fermented or wood-aged Champagne with body, I think Caviar can really destroy the flavours. Also regarding the age of the Champagne: I think it should be young and crisp and fresh”
Caviar and Champagne? Forget about it! Champagne is too sweet with Caviar. I once did a huge tasting and 99 percent of the Champagnes I tried were unsatisfying because they clashed with the caviar. I prefer vodka: it is dry, without a lot of taste, so you can concentrate on the flavour of the caviar”
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