National Caviar Day is July 18 and we plan to celebrate it by exploring one of the finest delicacies and most definitive pairings in the world – sparkling wine and caviar. Here, you’ll find recipes curated by local caviar expert, Danielle Megears of Rosie Hospitality that let you savor caviar’s delicate texture and distinctive briny flavor with our suggested sparkling wine pairings.
Classic Potato Chip with Blanc de Blancs
The food: One of our favorite food pairings is caviar and potato chips – the salty, briny combination pops with each bite. Add a dollop of crème fraîche and top with chives for an even more indulgent snack. For the chives, we recommend rinsing, thinly chopping, then placing them in ice water before serving. This will keep them bright and crunchy, adding another texture to this delectable treat!
The wine: Salt and fat both love our Blanc de Blancs (and vice versa!) The wines’s high acidity plays perfectly with this salty and oily treat, cleaning the palette in preparation for the next bite.
4 Medium Yukon Gold potatoes, cleaned and peeled (use Russets if Yukon unavailable) 3 Tablespoons Kosher Salt 1 Quart Oil for frying (canola, peanut, or vegetable)
- Thinly slice the peeled potatoes. A mandolin is a great tool for this or put your knife skills to the test! After slicing, immediately place in a bowl with ice water. Once done slicing, drain the water and rinse the potatoes and place back in a bowl of water with the salt and let soak for at least 30 minutes (two hours is preferred). Drain, then rinse and drain again.
- Heat oil in either a deep fryer or deeper pan to 365 degrees F.
- Once oil is hot, place the potatoes in small batches into the oil. Once chips are golden remove and place on paper towels to remove excess oil.
- No need to further season with salt as the caviar will add the extra salt component. If you are a salt fiend however, toss with salt to taste.
- Store in an airtight container with a paper towel at the bottom.
Jammy Eggs with Lady Edythe Reserve Brut
The food: Soft-boiled, jammy eggs are the perfect base for salty, zesty caviar. This recipe is great for breakfast or even an elegant and easy party hors d’oeuvres. We suggest using farm fresh eggs as the higher quality yolk is extra rich and delicious. But if you’re pinched for time, there is a store-bought alternative. Some grocery stores offer hard-boiled eggs, which we suggest chopping into small pieces and placing on top of a potato chip (you will want thicker chips for this).
The wine: Jammy eggs provide a richness to the palate that pairs beautifully with our equally rich and creamy Lady Edythe Reserve Brut. The caviar acts as salt for the egg as this Chardonnay-based cuvée amplifies the flavor.
1 Dozen Farm fresh eggs or a high-quality store bought (pasture, cage free) 1 Tablespoon White vinegar To Taste Kosher salt
- Bring a large saucepan of water, vinegar, and salt to a boil over medium-high heat.
- Carefully add the eggs one at a time with a slotted spoon (try to be fast to get an even cook.) Adjust the heat to keep a gentle boil throughout cooking.
- Cook for 7 minutes, no more. If a slightly runnier yolk is desired, boil for 6.5 minutes.
- Remove eggs from pan and place in an ice bath for 10-15 minutes.
- Gently crack the eggs against a flat surface all over and gently remove the entire shell. Rinse.
- Cut in half lengthwise. Eggs can be cooked and peeled (not cut!) up to three days ahead of time, just be sure to store in an airtight container in the fridge.
Crème Fraîche with Brut Rosé
The food: Caviar and crème fraîche are a classic canapé combination, especially when piled atop a traditional French blini or homemade potato chip. Crème fraîche is similar to sour cream but a little milder in taste. This recipe is so easy to make and only requires two ingredients. But there are several store-bought options that taste great as well. We recommend Bellwether Farms from our neighbors in Sonoma.
The wine: The zippy acidity in our Brut Rosé matches the acidic, tangy flavor of the crème fraîche. The combination of Brut Rosé and caviar and crème fraîche is bright and invigorating simply because the saltiness of the caviar enhances the fruitiness of the wine.
2 Cups Pasteurized fresh cream 2 Tablespoons Cultured buttermilk
- Combine cream and buttermilk into a mason jar or other airtight container and cover.
- Let sit at room temperature for 24 hours.
- After 24 hours, place in fridge for one hour.
- Remove from fridge and stir. It will be thick and creamy with a rich and slightly tangy flavor. Store in fridge for up to two weeks.