Jukes Wine And Food Caviar

I know it is a sin, but I rather like decent caviar. Sevruga or Oscietra (not Beluga – ridiculously decadent and a little too ‘fishy’ for my taste) are my faves and Champagne is the call of the day. Avoid rosé styles, though (they always tend to taste metallic with caviar in my experience), and there is no need to pop the cork of a prestige cuvée (£75 plus) unless you’re desperately trying to impress (or are a tasteless lottery winner – congrats by the way). If you want to keep the budget down, and there is nothing wrong with that, then Sancerre, Pouilly-Fumé (Loire) or tighter, leaner South African and New Zealand Sauvignons are all stunning combos as is the strangely alluring Txakoli from the Basque Country. These styles also work if caviar is used in a sauce, but do look to the main ingredient as well as the caviar for guidance.