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Champagne and caviar are a classic pairing. However, when was the last time you enjoyed this luxurious combo for breakfast? According to wine writer and educator Anthony Giglio, the time is now. He believes that enjoying Champagne and caviar isn’t about showing off, but more about paying attention. “Waiting for permission to enjoy something beautiful is a waste of time,” he says.
At this year’s Food & Wine Classic in Charleston, Giglio will be speaking more about this divine duo in his Breakfast of Champions: Champagne & Caviar seminar.
“Little luxuries are like punctuation marks in life; they remind you that you’re writing the story, not just reading it,” he says. Ready to kick your day off on a delicious high note? The luxurious breakfast pairing is the ultimate mood-setter. Read on for some of Giglio’s foolproof tips for making the most of your next morning indulgence.
A match made in heaven
Champagne and caviar are a quintessential pairing, simply because they both do what the other can’t. “Caviar brings this lush, briny richness, while Champagne slices right through it with acid and bubbles,” says Giglio, likening the pairing to a culinary call-and-response.
Consider how Champagne has become a synonymous pairing with potato chips, popcorn, and fried chicken — in the end, the reasoning is the same. “The salt amplifies the fruit, the fizz cleans the palate, and together they feel inevitable, like they’ve been waiting forever to meet,” he says.
Consider style and grape varieties
When seeking a breakfast Champagne to pair with caviar, Giglio recommends sticking with bottles labeled Brut or Extra Brut, which err on the dry side. “You want something razor-sharp, mineral-driven, and unapologetically dry, the kind of Champagne that feels like it’s been filtered through limestone and good decisions,” he says.
Giglio also recommends seeking out blanc de blancs Champagne, meaning the wine has been made entirely from Chardonnay. “Blanc de blancs have this linear precision — think citrus, chalk, green apple — that mirrors the salinity of caviar without overwhelming it,” he says, noting that the wines’ bubbles act like a palate reset button.
“Every sip makes the next bite taste like the first one again,” he says. For those seeking a bit more indulgence, Giglio recommends reaching for a vintage blanc de blancs, meaning the label indicates the single year it was produced. “A few years of lees aging add that hint of toasted brioche, which plays beautifully against caviar’s creamier texture. Think contrast and balance, bright meets briny, crisp meets decadent.”
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