For quite a few it could not get any much better than Champagne and caviar, an iconic mixture alongside Champagne with strawberries and cream, Champagne with oysters or pairing what is identified as the ‘King of wines‘ with fine cheeses of the planet.
Champagne and caviar, undoubtedly symbols of superior life, a match created in heaven, present a fantastic pleasurable tasting expertise each individually and when paired, they are fine and delicate flavours from makers obtaining taken exceptional focus to production particulars in order to create the excellent finish outcome.
Although each names are noticed as a luxury item, you can of course nonetheless obtain each and every at pretty a lot very affordable rates, Champagne mass created brut labels very easily found at national supermarket chains at beneath £10 and inexpensive caviar which can at instances be described for many kinds of fish roe – Although as with most merchandise in life you can step factors up a level or two and with Champagne opt for a respected producer and label and of course to find out correct caviar we have to have to be seeking at these employing eggs of the sturgeon.
“The major kinds of caviar are Beluga, Sterlet, Kaluga hybrid, American osetra, Ossetra, Siberian sturgeon and Sevruga. 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.
So, I’d only popped into a meals occasion in London the other day to speak to a Prosecco and Croatian sparkling wine producer when I walked previous a rather fine seeking stand showcasing caviar. Malgorzata Gill-Bakalarz, sales manager, spotted my interest and welcomed me to indulge in Antonius caviar.
As I tasted the caviar with Malgorzata I instantly was functioning out which of the Glass of Bubbly award winning Champagnes would pair most effective with the magnificent tasting expertise of the fish eggs. A flavour of high-quality, classic and however sophisticated, oozing vintage flavours however accommodating of the caviar flavours so that each worked in harmony, I was practically selecting out from our library 3 wonderful trophy winning Champagnes:
2018 Trophy for ‘Gastronomic’: Champagne Autréau – 1670 Grand Cru 2005
2018 Trophy for ‘Vintage’: Champagne Chapuy – Prestige Livrée Noire 2008
2018 Trophy for ‘Oaky & Toasty’: Champagne Roger Brun – La Pelle 2013
To pair with:
Antonius Oscietra Caviar
Antonius Siberian Caviar
Firstly, let us appear at the 3 Champagne homes all of which I have been fortunate adequate to stop by:
Champagne Autréau: A young and vibrant brand with more than half a century of history in creating some excellent flavours to amaze quite a few and most Champagne lovers. Positioned in Champillon just North of Epernay, 35 hectares to their name and creating just beneath 1 million bottles per year. The present wine maker is Laurent Autreau and he proudly boasts currently a choice of awards for his wines to incorporate taking household a trophy at the 2018 The World’s Finest Glass of Bubbly Awards for ‘Gastronomic’ thanks to their ‘1670 Grand Cru 2005 vintage.
Champagne Chapuy: A household producer with eight hectares of vineyards and a rather revolutionary new workplace winery place in Oger. Lady energy functioning splendidly nicely right here with daughters of the family Aurore in charge of the vineyards and wine creating alongside Elodie functioning on international brand improvement. A label with “Grands Crus” rated at 100% in their supplying.
Champagne Roger Brun: In what quite a few see as the most well-known and most effective high-quality component of Champagne and just a stones throw away from Epernay, the village of Aÿ, you will obtain Roger Brun – I dare say that no stop by to Aÿ is total devoid of discovering the Champagne from this home even even though this village also hosts Ayala, Collet, Henri-Giraud, Bollinger and a lot more. A character that is bold and lovable as the Champagne he produces, Philippe Brun who is the present owner and winemaker produces for me some of the most effective gastronomic examples I have ever tasted.
Let us meet Antonius Caviar:
Antonius Caviar: An internationally respected name in caviar appreciated by chefs of quite a few well-known and prestigious restaurants – A brand of caviar that pays exceptional focus to each and every detail in breeding, choosing and creating and guaranteeing the highest high-quality final solution.
A name that is well-known in getting the 2nd producer of caviar in Europe and 3rd in the planet with 50 years of expertise in fish breeding and 30 years of sturgeon breeding. An impressive 19.five tonnes of caviar sold in 2017 with two,600 hectares of waters and a single of the most revolutionary processing plants in the planet.
A breeder of sturgeon enabling Antonius Caviar to identify the high-quality of their caviar by high-quality controlling the living and breeding cycles of the fish that is feed with the information from 50 years of fish breeding expertise.
Pairing Champagne with Caviar:
Champagne Autréau -1670 Grand Cru 2005: “Soft citrus, honeycomb, peach and apricot aromas. Delicate and fine flavours of golden yellow stone fruits, brioche and honey. A WOW Champagne!”
Paired by Antonius Oscietra Caviar: “The complete of character flavours of the Champagne hit you initial then the texture of the caviar comes in to play displaying a soft close to silk texture emitting creamy salty flavours.”
Paired with Antonius Siberian Caviar: “The salty flavours of the caviar functions with the sweeter flavours of the Champagne initially in the palate. The length is mainly a salty cream length with citrus hints.”
Champagne Chapuy – Prestige Livrée Noire 2008: “Walnut, brioche and chalk nose. Taste provides toasty, ripe peach/apricot, mineral and buttery flavours.”
Paired by Antonius Oscietra Caviar: “The Champagne’s bold character remains in the palate mainly with a citrus/apricot flavours that give way to a salty creamy length.”
Paired with Antonius Siberian Caviar: “The Champagne neutralises the tougher salty flavours from the caviar leaving close to ripe yellow fruit flavours and a creamy soft salty length.”
Champagne Roger Brun – La Pelle 2013 (Further Brut) “An oaky and toasty Champagne with hints of vanilla, honey and brioche – A total pleasure to taste and take pleasure in!”
Paired by Antonius Oscietra Caviar: “Initial burst of citrus fruits to rapidly fade into the subtle flavours of the caviar with faint dry citrus and soft creamy finish.”
Paired with Antonius Siberian Caviar: “Initial crisp citrus burst with each the robust characters of the Champagne and caviar fighting against each and every other to leave a distant salty creaminess in the length.”
Champagne Autreau out there from Connoisseur Estates
Champagne Chapuy out there from www.champagne-chapuy.com
Champagne Roger Brun out there from +33 three 26 55 45 50